Chocolate and Caramel Sufganiyot

First things first, lets make the dough, mix together the water, yeast and sugar and leave to rest for about 10 minutes until foaming.

Combine all the dry ingredients in a large bowl. Pop the yolks, Vanilla Extract and oil into the yeast mixture and stir.

Next up, pour the liquid into the dry mix and combine to bring the dough together until smooth, this should take about 5 minutes. Pop into an oiled bowl, cover and leave to double in size for approx. 1-1:30 hour.

Once your dough has doubled in size, knock back and pop onto a surface lightly dusted with flour. Roll out to approx. 2cm thickness and cut into circles approx. 7cm diameter using a cutter. Pop onto 2 lined baking trays and cover lightly and leave to rise for 30 minutes.

Heat a large pan of oil to 170°C. once your oil is at temperature, fry each doughnut for about 3 minutes, flipping over half way through cooking. You can fry a few doughnuts at a time but make sure you don’t over fill the pan as the doughnuts will puff up as they cook.

Pop your cooked doughnuts onto a tray lined with kitchen roll to absorb any excess oil and leave to cool.

Whisk together your cream, caramel and Vanilla Extract until soft peaks form. Pop into a piping bag and cut a small 1cm hole in the end.

Once your doughnuts have cooled make an indent in the side of them with a sharp knife and use a skewer the create a hole in the centre of the doughnut. Pipe the filling into the hole to fill your doughnuts.

Break your Chocolate into pieces and melt in the microwave in 30 second bursts, stirring between each burst. Once melted dip the top of each doughnut into the chocolate to coat. Finish with a few sprinkles and leave to set.

You are now ready to tuck into your doughnuts, they are best served fresh on the day they are baked.