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1. Mix the yeast with 135ml warm water and stand for about 5 minutes, until foamy. Add the 125g flour and mix until combined - if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume.
2. Add the remaining flour along with the sugar, yoghurt and a pinch of salt, then add the egg yolks and cooled melted butter and beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size.
3. Cut the dough in half and cover with clingfilm. Roll out each piece on a floured surface to 1cm thick. Using a very small round cutter (3cm max), cut out rounds. Put on a piece of non-stick baking paper and leave to stand for 15 minutes.
4. Make the chocolate sauce by melting the chocolate into the cream in a pan or microwave. Keep warm.
5. Heat a pan or a deep fryer 1/3 full of oil until it's hot enough to brown a cube of bread in 1 minute. Fry the doughnuts in batches, turning, until they're golden brown - about a minute each side. Drain on paper towels.
6. Mix the caster sugar with a little cinnamon and roll the doughnuts in it. Serve with the chocolate sauce for dipping while they are still warm.

Per doughnut

231 kcalories, protein 3.2g, carbohydrate 30.4g, fat 11.6 g, saturated fat 4.7g, fibre 0.9g, salt 0.03 g

http://www.bbcgoodfood.com/recipes/5268/

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Ingredients

• 1 pack active dry yeast (1 tbsp)
• 500g plain flour , plus more for dusting
• 100g caster sugar , plus more for coating
• 1 tbsp plain yogurt
• 3 egg yolks
• 25g butter , melted and cooled
• groundnut oil or rapeseed oil for deep-frying
• cinnamon for dusting

CHOCOLATE SAUCE

• 200g dark chocolate , broken into chunks
• 142ml pot double cream

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Difficulty and servings

Makes 24

Preperation and cooking times

Ready in 45 minutes plus rising time

Ingredients

• 1 pack active dry yeast (1 tbsp)
• 500g plain flour , plus more for dusting
• 100g caster sugar , plus more for coating
• 1 tbsp plain yogurt
• 3 egg yolks
• 25g butter , melted and cooled
• groundnut oil or rapeseed oil for deep-frying
• cinnamon for dusting

CHOCOLATE SAUCE

• 200g dark chocolate , broken into chunks
• 142ml pot double cream

Per doughnut

231 kcalories, protein 3.2g, carbohydrate 30.4g, fat 11.6 g, saturated fat 4.7g, fibre 0.9g, salt 0.03 g

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