Another Spanish doughnut
Method
- Gently melt the chocolate and cream in a double boiler, stirring now and again. Remove from the heat and set aside.
- Then place the butter, sugar, lemon zest and brandy in a small heavy-bottomed pot. Simmer until the sugar dissolves, stirring now and again.
- Add the flour, all at once, and mix well until it comes away from the sides and forms a light crust on the base. Turn off the heat and allow the mixture to cool a little.
- Then add the eggs, one at a time, vigorously beating with a wooden spoon between each addition. Mix in the vanilla.
- Heat the oil in a deep fryer (or large heavy-bottomed pot) to 180°-190°C.
- Then deep fry teaspoons of the mixture until golden brown all over, being careful not to overcrowd. Drain well on kitchen paper towels.
- To serve, place the doughnuts in a large bowl (or individual bowls) and pour chocolate sauce over. Sprinkle a little icing sugar on top and enjoy!
- nb. The chocolate sauce can be served in a small bowl on the side, if you prefer.
Ingredients
- 150 gm dark cooking chocolate, broken up
- 200 ml thickened cream
- 150 gm unsalted butter, chopped
- 80 gm sugar
- 1 tspn grated lemon rind
- 2 tbsp brandy (optional)
- 200 gm plain flour
- 6 eggs
- 1 tbsp vanilla extract
- vegetable oil for deep frying
- icing sugar
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.