Ingredients

(Yields 18 pieces)

• 530g/ 4 1/3 cups All Purpose flour
• 5g Active Dry Yeast
• 1/4 tsp Cardamom
• 1 tsp Granulated Sugar (or castor sugar)
• 1/4 tsp Salt
• 180 ml Milk (Lukewarm)
• 30g Unsalted Butter (soft not melted)
• 30ml Condensed Milk
• Water (a few tablespoons if dough is too dry)
• Neutral Oil (Frying)

Filling:

• 500g Milk Chocolate
• 200ml Hot Heavy Cream

Method

1. In a small bowl, add 2 tbps of the milk along with sugar and the yeast. Mix well and set aside.
2. In the bowl of a stand-mixer fitted with the dough attachment, add the flour, salt and the remaining milk. Mix on low speed till the flour is moistened. Let it sit for 5-10 minutes.
3. Once your yeast mixture is light and fluffy add it to the flour and start mixing at a low speed, slowly increasing to high. Knead for 2-3 minutes, then add the condensed milk. Knead for another 2-3 minutes. In case your dough is too dry, add 1-2 tbsp of water.
4. Lastly, with the mixer on low, gently add the soft butter. Once added, increase the speed to high and knead till a very smooth and elastic dough forms, it should not stick to the sides of the bowl.
5. Roll the dough into a smooth ball and place it in a greased bowl. Cover and let it proof till it is doubled in size. Proofing time can range from 45 minutes up to 2 hours depending on the temperature of your kitchen. Do not over proof your dough.
6. Once doubled in size, drop the dough to a clean and floured surface, roll the dough out using a rolling pin to approximately 2 cm thickness.
7. Take a round cookie cutter and cut out as many circles as you can. You can re-roll the scraps once and make more doughnuts, I do not recommend doing this more than once.
8. Place the cut-out doughnuts on a floured tray and cover with a damp cloth. Let them rise for another 30-45 minutes or until almost doubled in size.

Fry the doughnuts

1. In a large heavy bottomed pot, fill enough oil so that it comes 3/4 way up. Let the oil heat up to 175 C and fry the mahamri at the most 3 at a time. Let them cook for 2-3 minutes per side or until light golden brown.

Chocolate Ganache:

1. In a microwave-safe bowl, add cream and chocolate. Heat 30 seconds at a time, stirring in between, until melted.
2. Stir chocolate mixture until cream is fully combined into chocolate.

Fill the Mahamri:

1. Use a knife or skewer to poke a hole through the mahamri, only pierce halfway through the donut and be gentle not to break it.
2. Fill in the Chocolate Ganache into a piping bag fitted with a narrow piping tip. Squeeze the filling into the warm doughnut till it is full.
3. Consume fresh and warm for best flavour.