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Lightly beat the eggs.
Break up the chocolate into 2 cm cubes.
Crush the biscuits by placing them into a bag and crushing with a rolling pin or use a Food Processor attachment.
Lightly oil a medium mixing bowl.
Line a plate with paper towels.
Fit the Spiral Dough Tool to the machine.
Add milk and butter into a small saucepan.
Heat gently until the butter has melted, remove from the heat and let cool slightly.
Transfer the mixture into the Mixer bowl.
Add sugar and yeast into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for 2 minutes.
Let rest for about 5 minutes until the yeast starts to look frothy on the surface of the liquid.
Add flour, salt and eggs into the Mixer bowl.
Mix on speed 1 for 10 minutes until the mixture comes together.
Transfer the dough to a lightly oiled medium bowl.
Cover and prove in a warm place for 1 hour until doubled in size.
Transfer the dough onto a lightly floured surface.
Divide the dough into 12 equal pieces, approx. 80 g each.
Roll the dough into balls and press down gently.
Let rest for 20 minutes.
Line a plate with paper towels and set aside.
Add oil into the frying pan.
Heat the frying pan to 180ºC.
Working in batches, carefully transfer a few of the doughnuts from the work surface into the frying pan.
Fry each side of doughnuts for about 3 minutes until golden.
Reduce the heat if the doughnuts turn brown too quickly.
Remove the cooked doughnuts from the pan.
Transfer to the plate lined with paper towel.
Repeat this process with the remaining dough.
Add chocolate and butter into a heatproof bowl.
Place the bowl over a small saucepan of simmering water.
Stir slowly and continuously until melted and well combined, then remove from the heat.
Dip each of the doughnuts into the chocolate glaze.
Transfer to a wire rack placed over a large tray - to catch any excess glaze.
Sprinkle biscuit crumbs over the glazed doughnuts.
Retrieve and clean the Mixer bowl, fit the Whisk Tool.
Add sugar and water into a small saucepan.
Place over a low heat.
Heat the sugar syrup until it reaches 121°C on a sugar thermometer.
Add egg whites into the Mixer bowl.
Mix on speed 4 for 1 minute until foamy.
Start the machine on speed 5.
While the machine is running, gradually pour the sugar syrup into the egg whites.
Mix on speed 6 for 3 minutes.
Tip: When pouring the hot sugar into the egg whites, keep the stream of liquid as close to the side of the bowl as possible. This will stop it splashing and allows the syrup to cool slightly before it hits the egg whites.
Transfer the meringue to a piping bag fitted with an open star nozzle.
Pipe a swirl of meringue on top of each doughnut.
Use a domestic blow torch to finish the meringue topping.
Lightly beat the eggs.
Break up the chocolate into 2 cm cubes.
Crush the biscuits by placing them into a bag and crushing with a rolling pin or use a Food Processor attachment.
Lightly oil a medium mixing bowl.
Line a plate with paper towels.
Fit the Spiral Dough Tool to the machine.
Add milk and butter into a small saucepan.
Heat gently until the butter has melted, remove from the heat and let cool slightly.
Transfer the mixture into the Mixer bowl.
Add sugar and yeast into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for 2 minutes.
Let rest for about 5 minutes until the yeast starts to look frothy on the surface of the liquid.
Add flour, salt and eggs into the Mixer bowl.
Mix on speed 1 for 10 minutes until the mixture comes together.
Transfer the dough to a lightly oiled medium bowl.
Cover and prove in a warm place for 1 hour until doubled in size.
Transfer the dough onto a lightly floured surface.
Divide the dough into 12 equal pieces, approx. 80 g each.
Roll the dough into balls and press down gently.
Let rest for 20 minutes.
Line a plate with paper towels and set aside.
Add oil into the frying pan.
Heat the frying pan to 180ºC.
Working in batches, carefully transfer a few of the doughnuts from the work surface into the frying pan.
Fry each side of doughnuts for about 3 minutes until golden.
Reduce the heat if the doughnuts turn brown too quickly.
Remove the cooked doughnuts from the pan.
Transfer to the plate lined with paper towel.
Repeat this process with the remaining dough.
Add chocolate and butter into a heatproof bowl.
Place the bowl over a small saucepan of simmering water.
Stir slowly and continuously until melted and well combined, then remove from the heat.
Dip each of the doughnuts into the chocolate glaze.
Transfer to a wire rack placed over a large tray - to catch any excess glaze.
Sprinkle biscuit crumbs over the glazed doughnuts.
Retrieve and clean the Mixer bowl, fit the Whisk Tool.
Add sugar and water into a small saucepan.
Place over a low heat.
Heat the sugar syrup until it reaches 121°C on a sugar thermometer.
Add egg whites into the Mixer bowl.
Mix on speed 4 for 1 minute until foamy.
Start the machine on speed 5.
While the machine is running, gradually pour the sugar syrup into the egg whites.
Mix on speed 6 for 3 minutes.
Tip: When pouring the hot sugar into the egg whites, keep the stream of liquid as close to the side of the bowl as possible. This will stop it splashing and allows the syrup to cool slightly before it hits the egg whites.
Transfer the meringue to a piping bag fitted with an open star nozzle.
Pipe a swirl of meringue on top of each doughnut.
Use a domestic blow torch to finish the meringue topping.