For the doughnuts:

• ¼ cup warm milk
• 1 x 7g sachet instant yeast
• 250g flour
• 50g castor sugar
• pinch of salt
• 1 large egg, lightly beaten
• 5-6 tbsp warm water

For the chocolate mousse:

• ¾ cup cream
• 90ml soft chocolate spread
• few drops of vanilla extract

For the coating:

• 100ml castor sugar
• 1 tsp ground cinnamon
• 50g butter, melted

1.) Place the warm milk in a small bowl and stir in the yeast. Leave to froth for a few minutes.

2.) Combine the flour, castor sugar and salt in a bowl. Add the yeast mixture and egg and mix together. Add enough warm water to make a soft dough, then knead the dough for 10 minutes until smooth and stretchy. Place the dough back in the bowl, cover and leave in a warm place for an hour to rise.

3.) Make the chocolate mousse while the dough is rising. Whisk the cream until stiff. Add the chocolate spread and vanilla extract and whisk for a few seconds until combined. Place in the fridge to chill while you finish the doughnuts.

4.) Divide the dough into 12 equal pieces and roll these into balls. Place on a lightly greased baking tray and leave to rise for another 20 minutes. Preheat your oven to 180ºC.

5.) Arrange the dough balls on a baking tray lined with baking paper. Bake for 15 minutes or until cooked through.

6.) Combine the castor sugar and cinnamon in a small bowl. Brush melted butter over the warm doughnuts and roll in the cinnamon sugar. Leave to cool slightly.

7.) Spoon the chocolate mousse into a piping bag. Use a knife or the handle of a wooden spoon to make a hole in the side of each doughnut and squeeze some of the mousse inside. Serve immediately.