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1
To make the doughnuts, sift the flour on to a small sheet of baking paper. Bring the water and milk to the boil in a pan. Tip in the flour and beat vigorously with a wooden spoon, stirring until the dough forms a ball and no longer sticks to the sides of the pan.
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2
Remove the pan from the heat and let the dough cool a little. Gradually beat in the eggs, adding just enough to give a piping consistency. Spoon the mixture into a piping bag fitted with a large fluted nozzle.
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3
Preheat the oven to 150u00b0C/300u00b0F.
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4
To cook the doughnuts, heat the oil in a deep fat fryer or a wok until a piece of bread sizzles as soon as it hits the oil.
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5
Squeeze the piping bag over the pan, snipping off 10cm/4in lengths with kitchen scissors. Fry the donuts in batches of 4-6 til golden, then remove them with a slotted spoon, drain on paper towel and keep warm in the oven while making the hot chocolate.
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6
To make the Hot Chocolate:
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7
Break up the chocolate into small pieces, and put in a heat-proof bowl set over a pan of barely simmering water. Leave alone for 10 minutes, until it has completely melted.
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8
Bring the milk to the boil in a small pan. When the chocolate has melted, remove it from the heat and stir in a little milk. Now whisk in the remaining milk (a hand held blender is good for this) until frothy.
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9
Pour into mugs and serve hot. Remove the doughnuts from oven, roll in the sugar and eat immediately, dipping them into the hot chocolate.
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10
Enjoy!
