Step 1

In a large mixing bowl, combine the yeast, sugar and milk. Let stand for 5-10 minutes or until it becomes foamy. (If it doesn’t turn foamy, your yeast is stale).

Step 2

Whisk in the egg yolks, vanilla essence and then the butter.

Step 3

Now add the flour with the salt and cinnamon in two batches. Combine and mix to form a dough with the help of a spatula.

Step 4

Leave it for a few minutes and then knead the dough with oiled hands for 5-7 minutes or until it forms a smooth round. The dough will be soft and sticky, but Don’t add more flour.

Step 5

Cover the dough with plastic wrap and keep in a oiled bowl for at least 1 hour or until it doubles in size.

Step 6

Using a rolling pin, roll the dough on a floured kitchen counter and spread to a thickness of ½ to ¾ inch.

Step 7

Cut into 2 inch circles using a round cookie cutter. Re-roll the scraps and cut into as many rounds as possible. I could manage 22.

Step 8

Let cut dough rise for another 30-40 minutes on an oiled tray.

Step 9

Meanwhile, make the chocolate ganache filling by pouring hot cream over chopped dark chocolate. Let it sit for a couple of minutes before mixing. Cool.

Step 10

Heat vegetable oil in a heavy pot or frying pan. Use leftover dough scrap to check the oil. If the dough fries and rises to the top of the oil immediately, it’s perfect for frying the doughnuts.

Step 11

Fry 3-4 doughnuts at a time. Cook on each side for about 1-2 minutes or until golden.

Step 12

Drain doughnuts on a paper towel to absorb extra oil. Repeat with all doughnuts.

Step 13

After 10-15 minutes, when doughnuts are cool enough to handle, poke holes on the side of each using the back of a spoon.

Step 14

Place the chocolate ganache filling in a piping bag with a round tip. Insert the tip in the side hole of doughnut and squeeze the chocolate gently until the doughnut puffs up a bit. Repeat with all doughnuts.

Step 15

Generously dust the doughnuts with powdered sugar on both sides.