• In a Pyrex bowl add in 2 eggs and whisk well.
  2 Eggs
• Add in1 tablespoon of butter and 150mls of warm milk, Whisk until the butter has melted.
  1 tbsp Butter, 150 Milliliters Warm milk
• Next add in 1 tablespoon of dried yeast and stir in.
  1 tbsp Dried yeast
• Now add in the vanilla essence, sea salt and caster sugar and whisk together.
  1 tsp Vanilla essence, 1/8 tsp Salt, 2 tbsp Caster sugar
• Slowly add in the plain flour, adding it in a bit at a time.
  300 g Plain flour
• Whisk into a soft dough.
• You will need to rub a little flour to your hands and add a small amount of flour to a clean surface.
• Knead the dough for a minute and turn it into a dough ball.
• Return your dough ball back into the Pyrex bowl and cover for about 20 minutes.
• The dough will become bigger in size in this time. To test if your dough is ready poke a few times lightly with your finger, if the dough tries to ping back its ready to be rolled.
• Flour a clean surface and rolling pin and roll out your dough so its about 1cm thick, if you don’t have a donut cutter use two different size cutters. (you can use a cap from a drinks bottle, it’s the perfect size for the donut holes)
• Heat your deep fryer oil to 170 degrees Celsius.
• While the oil is heating up leave your donuts to raise again.
• When the oil is heated up lower in your donuts carefully into the hot oil.
  Oil
• Do your donuts in batches of two or three at a time depending on the size of you fryer.
• The donuts take about 1 minute each side, when one side is done turn over and fry the other side.
• When golden brown remove the donuts from the oil and place onto a plate with a couple of squares of kitchen roll, this will help soak up any excess oil.
• Place donuts onto a wire rack to finish cooling.

To make the donut frosting

• While your donuts are cooling it’s the perfect time to make your double chocolate topping. First add in the powdered sugar, sifted cocoa powder, vanilla essence and 4-5 tablespoons of milk into a Pyrex bowl and simply mix your ingredients together really well.
  250 g Powdered sugar, 45 g Cocoa powder, ½ tsp Vanilla essence, 4-5 tbsp Milk
• Now to melt your white chocolate, add a small amount of boiling water to a saucepan and put on to your hob on a low heat, top with a glass bowl and brake your chocolate into chucks and melt it by stirring slowly. When the white chocolate is melted remove from the heat.
  90 g White cooking chocolate

How to frost the donuts

• Your donuts should be cool now and ready for you to top. First dip your donuts into the chocolate frosting and put them back onto the wire rack. When all your chocolate frosted donuts are covered grab a teaspoon and your bowl of melted white cholate and drizzle slowly over the top of all your donuts.
• That’s it your double chocolate donuts are done! all that’s left is to wait a while for the toppings to set and serve.