Method

1. Mix the dry ingredients together and rub the margarine into the flour with your finger tips. Add the Anchor Instant Yeast and mix.
2. Mix the milk, water and beaten egg together and add the liquid to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic.
3. Place the dough onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
4. Knock the dough down, add the chocolate nibs and work them into the dough until evenly distributed. Divide the dough into 24 equal pieces and roll each piece into a ball.
5. Flatten the balls with the palm of your hand. Use a small round cutter and cut a round into the centres.
6. Place the doughnuts on a lightly oiled baking tray, cover with greased plastic and leave to rise in a warm place for 25 – 30 minutes.
7. Heat the oil in a saucepan. Once ready, fry the risen doughnuts in the warm oil for 5 minutes on either side. (When placing the doughnuts into the oil, it is best to pick them up carefully and place them topside down first, before flipping them over). The oil must just bubble around the doughnuts, if the oil is too warm the doughnuts will brown quickly on the outside and remain uncooked on the inside.
8. Remove from the oil, drain on a paper towel and transfer to a cooling rack to cool down.
9. Once cooled, dip the doughnuts into the melted chocolate and drain on a cooling rack. Allow the chocolate to set.
10. Drizzle some melted chocolate onto a plate and place three doughnuts on top of each other.
11. Drizzle icing sugar glacé over the stacked doughnuts and allow to drip down the sides. Decorate with pieces of a chocolate bar.