Makes 10
adjust servings:

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For the doughnuts:

To decorate:

  1. In a jug, combine the milk and the yeast. Add one teaspoon of the flour and one teaspoon of the sugar. Whisk until well combined. Allow to sit in a warm spot for 10- 15 minutes or until frothy.
  2. In a large bowl, combine the remaining flour, sugar and salt. Use a dough hook attachment on your mixer to mix until well combined. Slowly add in the beaten egg, melted butter and the yeast mixture.
  3. Mix for 8-10 minutes or until the dough is smooth and elastic (the dough should feel slightly sticky).
  4. Lightly dust your hands with flour and roughly shape the dough into a ball. Place into a large oiled mixing bowl. Cover with greased cling film and place a tea towel over the top. Allow to prove in a warm spot for 1-11⁄2 hours or until doubled in size. Line two large baking trays with non-stick parchment paper.
  5. Once the dough has proved, gently scrape the dough onto a floured surface. Using a floured rolling pin, roll the dough to about 1cm thick.
  6. Use an 8cm round cutter to cut out about 10 doughnuts, making sure to cut them out as close together as possible. Use a 3cm round cutter to cut out holes from the centres of the doughnuts.
  7. Carefully transfer the doughnuts and the holes onto the prepared baking trays.
  8. Cover the doughnuts with a tea towel and allow to prove for a further 40 minutes or until the dough has doubled in size.
  9. To cook the doughnuts, heat a deep fat fryer (or a pot filled with sunflower oil) to 180 ̊C. Working in batches, cook the doughnuts for about 3-5 minutes on each side. Once cooked, transfer to a plate lined with kitchen paper. Allow the doughnuts to cool fully.
  10. Once the doughnuts have cooled, spread on some of the marshmallow fluff on the top of each doughnut. Toast the marshmallow with a blowtorch or place under the grill for 1-2 minutes, until lightly toasted.
  11. Drizzle on the melted chocolate and sprinkle on some crushed Digestives.

Nutrition Facts

Per Serving: 405kcals, 15g fat (4.9g saturated), 59.1g carbs (15.7g sugars), 9.4g protein, 2.9g fibre, 0.066g sodium

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