Baker: Gabriella Morelli 

Makes: 12

Prep time: 15mins, plus 2&½ hours for proving 

Cooking time: 15 mins, plus 10 mins for decorating

Flours used: Matthews Cotswold YQ


  1. Whisk the milk, sugar and yeast together in the bowl of a mixer fitted with a dough hook.
  2. Add the eggs, butter, vanilla, flour, cacao and salt. 
  3. Knead for about 5 minutes.
  4. Cover with a tea towel and leave to prove in a warm place for a few hours or until doubled in size.
  5. Once ready, punch down the dough and turn it out onto a  floured surface.
  6. Roll out the dough to a thickness of 1.5cm.
  7. Using a 8-8.5cm round cutter, cut out 12 circles then using a 2-2.5cm round cutter make a hole in the centre.
  8. Cover the donuts with a tea towel and leave to rest for 30 mins.
  9. Heat up the oil in a large frying pan. Add 3-4 donuts at a time and cook for 1-2 mins on each side. 
  10. Melt the chocolate with the milk. 
  11. Cover the top side of the donuts with the melted chocolate then decorate with some sprinkles.
  12. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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