prep: 55mins
cook: 15mins
serves: 6
makes: 18


  • to make the doughnuts
  • 3/4 cup milk, warmed
  • 1 Tbsp caster sugar
  • 3/4 tsp dried instant yeast
  • 2 extra large egg yolks
  • 40g butter, melted
  • 1 1/2 cups plain flour
  • 1/4 tsp salt
  • 3 cups vegetable oil
  • to make the dark chocolate sauce
  • 200g dark chocolate, coarsely chopped
  • 250mL Bulla Thickened Cream
  • to make the cinnamon sugar
  • 1 tsp ground cinnamon
  • 1/2 cup caster sugar
  • to make the vanilla cream
  • 300mL Bulla Thickened Cream
  • 1 tsp vanilla bean paste

Doughnuts with Cream & Chocolate Sauce


  1. To make the doughnuts, place milk in a medium bowl. Stir in 1 tablespoon caster sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy.
  2. Stir in egg yolks and melted butter, combine well. Gradually stir in flour and salt until smooth. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
  3. Use a wooden spoon to stir batter until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready, a cube of bread will turn golden brown in 20 seconds). Reduce heat to low (150°C).
  4. Using 2 dessertspoons to shape the dough, drop six dessertspoons of dough into the oil (if they are too large they won't cook though). Cook for 3 minutes, turning or until golden and cooked through. Transfer with a slotted spoon to a paper towel lined plate to drain.
  5. Toss doughnuts in cinnamon sugar mixture. Repeat, with remaining dough and sugar mixture, set doughnuts aside.
  6. Meanwhile, to make the dark chocolate sauce, combine chocolate and Bulla Thickened Cream in a saucepan over medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Set aside and keep warm.
  7. To make the vanilla cream, whip the Bulla Thickened Cream and vanilla in a medium sized bowl with an electric mixer for 3 minutes or until firm peaks form. Cover and refrigerate until ready to serve.
  8. Serve doughnuts in a pool of chocolate sauce, topped with vanilla cream.