These soft, sweet and cakey doughnuts can also be filled with jam (rosehip if you can find it) and dusted with powdered sugar to make a “Berliner”.
3/4 cup whole milk
2 tablespoons butter, melted
1 package (2 1/4 tsp) dry yeast
3 3/4 cups flour
1/4 cup sugar
1/2 tsp salt
3 large eggs
Canola or vegetable oil for frying
1/2 cup heavy cream, whipped and chilled
4 oz bittersweet chocolate, chopped
Place milk and butter in medium pan. Warm to 110F. Sprinkle yeast over milk and set aside until mixture is foamy. Place flour, sugar and salt in bowl of electric mixer fitted with a dough hook. Add yeast mixture, eggs and flour. Mix until a soft dough forms.
Turn dough out onto a lightly floured surface and knead until smooth, about 2 minutes. Place dough into a lightly oiled bowl. Cover with plastic wrap and allow to rise until doubled in size, about 1 hour.
Place dough on lightly floured surface and roll out to 1/2 inch thick. Cut rounds out of the dough with a 3 inch cookie cutter. Place doughnuts on a lightly oiled baking sheet and allow to rise for about 10 minutes.
Heat at 2 inches of oil to 375F. Add doughnuts to oil and fry until golden brown on all sides. Drain on paper towels.
To make the chocolate coating, place cream in a heavy bottomed pan. Heat until just boiling, then remove from heat and stir in chocolate until completely melted.