There is nothing quite as irresistible as a freshly cooked chocolate mini egg doughnut.

Method

• Place the salt, flour and sugar in to a mixing machine with a dough hook
• Warm the milk with the butter and yeast until it is body temperature
• Put the mixer on a low speed and start to add the milk mix to the flour
• When it’s well mixed, leave the mixer on a medium speed for around 10 mins until the mix is smooth, then transfer to a clean bowl and cover.
• Leave in the fridge overnight
• The next morning roll the dough on a floured service then use a large cutter and small one to cut out a ring shape and put onto a tray with parchment on.
• Leave to prove in a warm place covered lightly.
• When ready fry them at 170C in clean oil.

To make the glaze

• Place all the ingredients in to a bowl over a pan of boiling water, warm through until all the ingredients have melted together.
• Once the doughnuts have cooled a little dip the doughnut in to the glaze mix so half of it is covered then turnover and decorate with the mini legs and leave the chocolate to set a little.