Cobblestone Donuts

Method

1. Heat milk and butter in a saucepan over low heat until the butter has melted. Let cool for 5 minutes.
2. Sift flour and cocoa powder into a bowl. Mix in salt, yeast, and sugar. Add milk-butter mixture and egg, and process into a soft dough, kneading for 5-6 minutes until smooth and elastic.
3. Let the dough rise in a covered bowl in a warm place until it has doubled in volume.
4. Briefly knead the dough and roll it out to 1 1/2 cm thickness on a floured surface. Use a donut cutter (9 cm) to cut out 6 donuts, re-knead and roll out the dough to cut out 2 more donuts. Place all donuts on a prepared baking sheet, cover with oiled plastic wrap, and let rise in a warm place for 10 minutes.
5. Heat plenty of oil for frying in a large pot or deep fryer to 180-190°C. Fry the donuts in batches for 1-2 minutes on each side, until golden brown. Remove with a slotted spoon and drain on paper towels.
6. Melt chocolate and butter in a heatproof bowl set over a pot of simmering water, stirring until smooth. Dip each donut into the chocolate glaze, then garnish with nuts, marshmallows, and candied cherries, and drizzle with the remaining chocolate glaze. Let set.