Best eaten on the day you make them - makes around 18 doughnuts :o)A note on the dough making : If you have a bread machine, just pop the ingredients in , in the order listed below, set it to dough setting, and allow to knead for 10 mins or so.
1 cup milk
1/4 cup sugar
62.5g (1/4 cup) melted butter
2 beaten eggs
3.5 cups flour
2 X 10g sachets instant yeast
1 tsp salt
Knead for 5 - 8 mins. Roll out to 1/2 inch thickness, using a 2.5 inch round cutter, cut out circles of dough, and a 2cm ring out middle with a smaller cutter (I used a empty berocca tube).Keep the middles if you want to make mini doughnut balls also.Place onto wax paper, cover and place in a warm place to rise 30 - 40 mins - or until doubled.
Fry in 2 - 3 inches of oil until pale golden, flip to do other side, put onto carlton paper (paper toweling) and allow to cool.
Break 300g of milk chocolate (or white) or do both if you like, into medium microwaveable glass bowl. Microwave in short bursts 30secs, 20 secs, 15 secs until strating to soften - still keeps its shape but when you touch it it gives way completely, remove and let stand a min or two, gently move with a spoon to turn chocolate (no viscious stirring or the chocolate will coagulate, or whatever you call it , hehe) The chocolate continues to melt once outside the microwave. Once the choclate is sily smooth and completely melted, you can dip the doughnuts and place back onto the wax paper to cool and harden.
Decorate as you wish ...Blue sprinkles on white chocolate seemed to be the decoration of choice for my son :o)
