Dark chocolate donut twists
|1 l||milk — full cream|
|150 ml||milk — powder|
|320 g||dark chocolate|
|orange — peel only, strips|
|500 g||flour — all-purpose|
|3 g||baking powder|
|2 g||baking soda|
|1 g||cinnamon — ground|
|125 g||castor sugar|
|1||orange — zest only|
|100 g||butter — melted|
|oil — for deep frying|
|icing sugar — for dusting|
For the hot chocolate:
Place 900 ml milk, orange peel and lavender stalks in a medium to large sized stainless steel pot and simmer over medium heat for 20 minutes.
Strain the milk through a sieve, place strained milk back in pot and put back on the heat.
Combine the corn-starch, milk powder and remaining milk well, and then add all at once into the warm milk.
Turn up the heat and bring to the boil (to thicken mixture and cook out the starch) while whisking well to avoid lumps.
On a lower heat, add all of the chocolate at once into the warm milk mixture.
Mix continuously with a wooden spoon until all of the chocolate has melted.
Top each serving with whipped cream!
For the orange zest doughnut twists:
Sift the flour, baking powder, baking soda and cinnamon into a bowl and stir in the sugar and orange zest.
Make a well in the centre and stir in the butter and milk to form a dough.
Turn out onto a lightly floured surface and form into a disk, wrap in plastic and leave to rest in refrigerator for 60 minutes.
Roll the disk out on a lightly floured surface area into a rectangular shape.
Cut the dough into strips each 3cm thick and then into rectangles 8cm long.
Cut a slit into the centre of the rectangles, leaving 1cm at each end, pull each end through the slit to form a twisted doughnut.
Place the shapes on a sheet of baking paper to rest for 20 minutes.
Fry twisted doughnuts in deep-fryer (set at +/- 180°C)
Drain well before placing on baking paper to cool. Dust it with icing sugar.
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