Fatcooks (Zimbawean doughnuts)
Fatcooks are slightly crisp doughnuts with a fluffy interior. I’ve filled these with Ombar hazelnut truffle chocolate for an extra indulgent treat.
Servings: 8 large fatcooks (or 16 regular size)
Ingredients
For the doughnuts
- 560 g plain flour
- 7 g fast action yeast approximately 3tsp
- 4 tbsp caster sugar
- 500 mls lukewarm unsweetened oat milk
- 1 tsp salt
- 1 litre vegetable oil
For the chocolate filling
- 100 mls soya cream
- 200 g hazelnut chocolate
- 2 tbsp margarine
- 2 tsp cornstarch sieved
Instructions
- Add the flour, yeast, sugar and salt to a large mixing bowl. Mix well and make a well in the centre.
- Pour in the lukewarm oat milk. Mix until the mixture forms a smooth dough. Cover with a tea towel and leave to double in size, approximately 1.5 hours.
- Gently fold the dough, knocking out the air. Portion out the dough into 8 large portions, or if preferred, 16 smaller portions.
- Over a high heat, add enough oil in a large saucepan to allow for deep frying. This should be roughly a litre of oil.
- Test the heat of the oil by adding a drop of batter; it is the correct temperature if the batter sizzles and floats to the surface.
- Using 2 wooden spoons, drop the portions of dough into the hot oil. Use a ladle to roughly shape the dough into balls.
- Cook for 3-3.5 minutes on one side until a deep golden-brown. Flip the doughnuts over and cook for a further 2-2.5 minutes. Remove and place on a plate lined with kitchen paper. Sprinkle over caster sugar, then leave to cool
- Meanwhile, in a saucepan heat the cream to a light simmer or alternatively place in the microwave for 30 seconds. Remove from the heat and whisk in the chocolate until the sauce is smooth and glossy.
- Whisk in the butter until fully melted. If necessary, heat the sauce for 10 seconds at at time. Stir in the sieved cornstarch.
- Place in the fridge to cool for 30 minutes. Remove and fill a piping bag to two thirds full with the chocolate cream.
- Cut a small slit on the side of each doughnut. Pipe in the chocolate until it begins to emerge from the opening. Serve and eat immediately!