Marcus Wareing's Mini Doughnuts with Chocolate & Rosemary Dipping Sauce
The perfect recipe for a day of excess. Indulge in these festive doughnuts with a dipping of smooth chocolate sauce, taken from the show Marcus Wareing at Christmas.
Ingredients
For the Rosemary and Chocolate Sauce:
For the Doughnuts:
To Serve:
Method
Step 1
Pour vegetable oil in a deep fat fryer or a large, deep saucepan. Using a thermometer, heat the oil to 170-180 degrees Celsius. To check the oil is at the right temperature, drop a 2-3cm cube of dough into the hot oil, it should turn golden and crisp in 30 seconds. Remember the heat will drop each time you add batter to the oil, so keep an eye on the temperature throughout the cooking process.
Step 2
To make the doughnuts, combine the flour, baking powder, caster sugar, cinnamon and salt in a large bowl. Add the cubed butter and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Make a well in the middle of the butter and flour mixture and use a spatula to mix through the sour cream. Bring the mixture together with your hands to form a soft dough, adding a touch of milk (or more sour cream) if it is a little dry, or patting your hands with a little plain flour if it’s a little sticky.
Step 3
Turn the dough out onto a floured work surface and roll it out into a sausage shape to a thickness of 1 inch. Slice off small pieces of dough and individually roll them out so they are the same shape as a golf ball.
Step 4
Pre-heat the oven to 160C fan.
Step 5
Once the oil is hot, cook the dough in batches for 5-6 minutes per batch, turning them halfway through so they cook until golden brown on each side (it’s important to cook them in batches as they expand as they cook and lower the temperature of the oil). Remove your doughnuts from the oil with a slotted spoon and drain well on the kitchen paper to remove any excess oil. Place on an oven tray and in the oven for around 6 to 8 minutes to finish cooking.
Step 6
To make the rosemary and chocolate sauce, pour the cream into a small saucepan, add the honey, butter and rosemary, and heat until it's just about to boil. Remove from the heat.
Step 7
Put the chocolate in a large heatproof bowl. Pour the hot infused cream through a sieve into the bowl and allow the cream to melt the chocolate for 2 minutes before whisking until smooth.
Step 8
Remove your doughnuts from the oven, allow to cool slightly. To serve, mix the sugar and cinnamon together in a shallow bowl. Cover your doughnuts by coating evenly in the cinnamon sugar and serve on a platter with the chocolate sauce alongside.
