Japanese Milk Doughnuts with Cadbury® Ganache

Chop the Cadbury milk chocolate into small pieces and place into a clean, dry, heatproof bowl.

Heat the double cream until just below boiling point (approximately 90–95 °C). Do not allow it to boil.

Pour the hot cream over the chocolate and leave for 2 minutes.

Stir gently until smooth and glossy. Cover the surface with cling film and chill for at least 6 hours, preferably overnight. Whisk if a lighter consistency is required.

Whisk the strong white bread flour and whole milk together until smooth. Cook over a medium heat, whisking continuously, until the mixture thickens into a smooth paste (approximately 65 °C).

Transfer to a shallow dish, cover the surface with cling film and leave to cool completely.

Combine the remaining strong white bread flour, sugar and instant yeast in a stand mixer fitted with a dough hook.

Add the cooled Tangzhong, whole eggs, whole milk and double cream. Mix on a low speed until combined, then leave to rest for 20 minutes.

Add the fine salt and mix for approximately 8 minutes until smooth.

Gradually add the softened butter, ensuring each addition is fully incorporated before adding more. Continue mixing until the dough is smooth and passes the windowpane test.

Place the dough into a lightly oiled container, cover and prove for 1–1½ hours, or until doubled in size.

Refrigerate the dough at 4 °C for 12–18 hours.

Roll the dough to 12–15 mm thick and cut using a 7–8 cm round cutter. Place each doughnut onto an individual square of parchment paper.

Prove for 45–75 minutes, until risen and light to the touch.

Heat the frying oil to 170 °C. Fry each doughnut for approximately 2 minutes on each side, until evenly golden brown.

Drain on a wire rack and allow to cool before coating in sugar.

Pipe 30–50 g of Cadbury ganache into each doughnut before serving.