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1
In a large mixing bowl, whisk the cream, egg, caster sugar, orange juice, orange zest and olive oil until combined.
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2
Sift in the flour and mix to make a soft dough
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3
Turn out the dough and knead it on a lightly floured work surface for 1 minute to form a soft ball of dough.
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4
Using floured hands, divide the dough into 16 pieces.
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5
Roll out each piece with your hands into a sausage shape, about 15cm/6in long, then press the ends together to form a ring.
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6
Run your finger around the inside to make a hole, then transfer to a lightly floured plate
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7
To make the cinnamon dust, mix together the caster sugar and cinnamon on a plate and set aside.
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8
To make the chocolate sauce, put half of the milk in a saucepan over a medium heat and bring to just below the boil.
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9
Reduce the heat to low, add the chocolate and stir until melted.
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10
Mix together the remaining milk, cornflour and caster sugar in a bowl and add it to the chocolate milk mixture Stir over a medium-low heat for 3-5 minutes until thickened, then transfer to a serving bowl.
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11
Preheat the oven to 70 degrees C/150 degrees F/gas 1/4 and heat the sunflower oil in a wide, deep saucepan to 180C/350F, or until a piece of bread turns golden after 40 seconds.
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12
Fry the doughnuts, 3 at a time, for about 4 minutes, turning once, until golden.
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13
Remove with a slotted spoon and drain on kitchen paper, then transfer to an ovenproof plate and keep warm in the oven while you cook the remaining doughnuts
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14
Roll the doughnuts in the cinnamon dust until lightly coated.
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15
Serve warm with the chocolate sauce
