Chocolate yoyo bouquets

Who could resist a bunch of these mini doughnuts?

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These Tunisian mini doughnuts are adorable served on a plate, but even cuter arranged as flowers. To turn yours into blooms, you’lll need cake pop sticks/cocktail sticks and a polystyrene dome or similar on which to “plant” the sticks so the chocolate can cool and harden. If giving this as a gift, you could cover the dome with colourful paper.

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  • Beat the sugars and egg well in a large bowl. Beat in the 3 tbsp of oil.
  • Add the flour little by little, mixing with your hands if possible. The dough must be soft but not sticky. Add more flour if it is very sticky.
  • Flatten the dough with a rolling pin until it is 1cm thick.
  • Cut out circles with a 4cm round cutter and make a small hole in the middle.
  • Pour sunflower oil into a high-sided pan until it is about half full. Line a baking sheet with kitchen towel.
  • When the oil is medium hot — test with a piece of dough which should colour in 90 seconds — deep fry the yoyos in small batches. U se a slotted spoon to put them on the lined tray.
  • Melt the three chocolates in different bowls. You can do this using a microwave in short bursts of 30 seconds or in a bowl set over a pan of simmering water.
  • Using cocktail sticks, dip the yoyos in the chocolate. Vary between dark, milk and white, and on some, shower with sprinkles while the chocolate is still wet.
  • If you want to drizzle chocolate of a different colour on the chocolate-covered yoyos, you’ll need to wait until the first coat of chocolate has set. Use melted chocolate to glue on any larger chocolate decorations.
  • Plant the sticks in a polystyrene dome or similar to set.

1 egg

25g caster sugar

1 tsp vanilla sugar

3 tbsp sunflower oil plus 500ml to fry

150g self-raising flour approx

100g white chocolate

100g milk chocolate

100g dark chocolate

Sprinkles of all sorts

Mini chocolate decorations of your choice

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