Makes 18 donuts
Preparation time : 40 min
+ 2¾ hrs resting time
Cooking time : 8 min
Warm the milk and add the yeast. Stir, then set aside in a warm place.
Beat the egg with the sugar in a mixing bowl until light in colour.
Add the flour, salt, butter and egg/sugar mixture to the bowl of a food processor.
Mix on low speed, then gradually add the milk/yeast mixture.
Increase the speed slightly and mix for another 8 minutes.
Cover the bowl of the food processor with a damp towel and let rise for 2 hours in a warm place (you can put it in a 40°C (100°F) oven). The dough should double in volume.
Punch down the dough and separate into 18 pieces. Make a ball out of each piece and make a hole in the centre. Place the ring of dough in the bottom of the buttered mini savarin moulds. Repeat with the remaining pieces of dough.
Let rise for another 45 minutes in a warm place.
Preheat the oven to 180°C (350°F). Bake the donuts for 10 minutes in the lower part of the oven. Remove from the oven and place the moulds on cooling racks.
Chocolate icing preparation
Using a knife, finely chop the chocolate.
Bring the cream to the boil in a saucepan, then pour over the chocolate. Stir until smooth.
Sugar icing preparation
Place the icing sugar in a bowl. Add the water and combine. Add a little hibiscus powder if you wish to colour the icing.
Dip the donuts in the icing, then place on a rack before decorating.