Chocolate Orange Cinnamon Ding Dongs

Ingredients

• 1 tbsp Yeast
• 150ml Warm Milk
• 50g Melted Butter
• 1 Egg Beaten
• 225g Plain Flour
• 1/4 tsp Salt
• 1/2 tsp Cinnamon
• 4 tbsp Caster Sugar
• 300ml Vegetable Oil for Deep-Frying
• 4 tbsp Chocolate Orange Liquid Fudge
• Piping bag

Method

1. Mix the yeast with 1/2 tsp of sugar and 2 tbsp of warm milk. Place in a warm place. Rest for 15 minutes, or until frothy.
2. Sift the flour and salt.
3. Stir in 1 tbsp of sugar and 1/2 tsp of cinnamon.
4. Make a well in the flour mixture, pour in the yeast mix, the milk, melted butter and beaten egg. Leave to stand for 45 minutes.
5. Knead for 5 minutes, then portion into 12 dough balls. Leave for 30 minutes, or until doubled in size.
6. Heat the oil until it reaches 190 C, or a cube of bread dropped in sizzles and turns golden in 30 seconds.
7. Deep-fry the dough balls in the oil until golden, then roll each ball in the remaining sugar.
8. Gently warm the liquid fudge, and use a piping bag to inject a splodge of fudge into the doughnuts.