Makes 2 dozen doughnuts

*Recipe adapted from Donna Hay

Ingredients

1 package active dry yeast
¼ cup warm water
1 cup warm milk
1 tablespoon sugar
1 teaspoon orange zest
3 tablespoons butter, melted
4 ¼ cups flour
1 teaspoon salt
3 eggs, beaten
Vegetable oil for frying

For the glaze

2 cups powdered sugar
½ cup butter, melted
¼ cup milk, warm
1 tablespoon brown rice syrup
2 teaspoons vanilla
6 ounces bittersweet dark chocolate, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon orange zest

Directions

In a large bowl whisk together the yeast, water  and milk and set aside.  The mixture should begin to foam, allow to sit and “activate” for about 7-10 minutes.  Add the sugar, orange zest, salt , eggs and butter and mix well.   Next add the flour stirring well as you add the flour in a little at a time until a sticky dough is formed.  Turn the dough onto a lightly floured surface and gently knead for about 5 minutes or until super elastic.  Place the dough in an oiled bowl and cover with a towel.  Set in a warm place until the dough has doubled in size.

Roll the dough out on a floured surface and cut  doughnuts using round cookie cutters and using the small cutter for the center hole. Place on a baking sheet lined with parchment paper and let stand for 30 minutes. Heat the oil in a large sauce pan filled about 3 inches filled with oil to a medium heat.  Cook the doughnuts a few at a time until golden brown flipping ounce.  (about 3 minutes per side.)  Drain on paper towels.

To make the glaze, combine the milk rice syrup, zest, ginger , chocolate and vanilla in a sauce pan and heat on low stirring until all is melted and incorporated.  Take off the heat and add the powdered sugar and mix well.  Dip the doughnuts in chocolate and let sit in a wire rack for about 10 minutes.