Ingredients

• 250g/9oz strong white flour
• pinch salt
• 1½ tsp ground cinnamon
• 115g/4¼oz caster sugar
• 25g/1oz butter
• softened
• 150ml/5fl oz water
• 20g/¾oz easy-blend yeast
• vegetable oil
• for deep frying
• 300ml/½ pint full-fat milk
• 2 cinnamon sticks
• 1 tsp ground cinnamon
• 1 vanilla pod
• split
• seeds scraped out using a knife
• 6 free-range egg yolks
• 110g/4oz caster sugar
• 300ml/10½fl oz double cream
• whipped until soft peaks form when the whisk is removed
• 75g/3oz caster sugar
• 110ml/4fl oz water
• 200g/7oz dark chocolate
• roughly chopped

Directions

• For the cinnamon doughnuts
• in a large bowl
• mix together the flour
• salt
• half a teaspoon of the ground cinnamon
• 40g/1½oz of the caster sugar and all of the butter
• water and yeast until well combined. Keep mixing for 4-5 minutes
• or until the mixture comes together as a smooth dough. Cover with cling film and set aside for one hour to prove.
• When the doughnut dough has doubled in size
• divide it into eight equal portions and roll each into a ball.
• Line a tray with baking parchment and space out the dough balls onto it
• leaving plenty of room between each ball. Set aside in a warm place to rise for a further 20 minutes.
• Heat the oil in a deep fat fryer to 150C/320F. Alternatively
• heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Carefully lower the dough balls into the hot oil in batches and deep fry for 6-8 minutes
• or until golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
• When the excess oil has drained off the doughnuts
• mix together the remaining tablespoon of ground cinnamon and the remaining 75g/2¾oz of sugar and sprinkle onto a plate. Dredge the doughnuts in the mixture until completely coated.
• For the cinnamon ice cream
• bring the milk
• cinnamon sticks
• ground cinnamon
• vanilla pod and vanilla seeds to a simmer in a pan
• stirring regularly. When the milk is simmering
• remove the vanilla pod and cinnamon sticks and discard (they can be cleaned well and reused in another recipe).
• Meanwhile
• whisk the egg yolks and sugar together in a bowl until pale and fluffy.
• Pour the milk mixture over the egg and sugar mixture
• whisking continuously until well combined. Return the mixture to the saucepan and continue to cook for 2-3 minutes over a medium heat
• or until thickened. Remove from the heat and leave to cool slightly.
• When the ice cream mixture has cooled slightly
• strain it through a fine sieve over the whipped cream. Whisk until smooth and well combined
• then pour the mixture into an ice cream maker. Churn for 40-50 minutes
• or until almost solid
• then transfer to a freezeable container and chill in the freezer.
• For the chocolate sauce
• bring the sugar and water to a simmer in a pan. Simmer for 1-2 minutes
• stirring continuously
• until all of the sugar has dissolved.
• Add the chocolate pieces and whisk until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
• To serve
• place two cinnamon doughnuts into the centre of each of four serving plates. Serve a scoop of cinnamon ice cream alongside and drizzle over the chocolate sauce.