Cinnamon Doughnuts with Chocolate Olive Oil Sauce and Berries

<h3>Cinnamon Doughnuts with Chocolate Olive Oil Sauce and Berries </h3>

Serves 6 <br><br>

<b>Ingredients</b><br>

2 eggs<br>

3 tbs. caster sugar<br>

1 vanilla bean, seeds removed<br>

125ml milk<br>

250g plain flour, sifted<br>

½ sachet of dried yeast (3.5g) <br>

Zest of ½ an orange<br><br>

¾ cup sugar<br>

1 tbs. cinnamon<br><br>

Light olive oil from Spain, for deep-frying<br><br>

Chocolate olive oil sauce: <br>

200ml Spanish extra virgin olive oil <br>

300g good quality dark cooking chocolate <br>

400ml pouring cream<br>

1 punnet of berries (any of your choice) <br><br><br>

<b>Method</b><br>

For the chocolate olive oil sauce, gently melt the chocolate over a double boiler. Once the chocolate has melted remove from the heat and slowly pour in the extra virgin olive oil from Spain. Continue mixing until it is well combined. Whip the cream to just under soft peaks and then add to the melted chocolate and olive oil mixture. Very gently fold in until combined. <br>

For the donuts, lightly whisk eggs, caster sugar and vanilla bean in a large bowl. Add the milk and combine.  Now add the flour, yeast and orange zest and stir until well combined. Rest batter for 15 minutes. <br>

Heat oil in a saucepan or deep fryer until it reaches approximately 180C. <br>

Spoon the donut mixture into a piping bag. Carefully pipe small dollops of mixture into the oil and fry for a few minutes until golden brown all over. <br>

Drain donuts on absorbent paper and then toss the donuts in the combined sugar and cinnamon mixture while they are still hot. <br>

To serve, spoon the chocolate in the centre of the plate. Top with a few donuts per person and scatter with berries. <br><br>

Recipe by Justine Schofield for Olive Oil from Spain <br><br><br>