METHOD

1. Place the stout and vanilla in a small saucepan over medium heat until just warm. Place the flour, cocoa, sugar and yeast in the bowl of an electric mixer fitted with a dough hook and beat on medium speed until combined. Add the stout mixture and the egg yolks and beat until just combined. Add the cream and 50g of the butter and beat for 6–8 minutes or until a smooth dough forms. Place the dough in a lightly greased bowl, cover with a clean damp tea towel and set aside in a warm place for 1 hour or until doubled in size.
   
2. Line a large baking tray with non-stick baking paper. Roll out the dough on a lightly floured surface to 1.5cm thick. Using an 8.5cm round cookie cutter+, cut 6 rounds from the dough. Arrange on the tray, allowing room to spread. Using a 4cm round cutter, cut and remove the centre of each round. Set aside at room temperature for 30 minutes or until risen.
   
3. To make the praline, preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper. Place the sugar, stout and chilli in a bowl and mix until just combined. Spread onto the tray and bake for 20 minutes or until dark golden. Allow to set and break into small crumbs.
   
4. Bake the doughnuts for 8–10 minutes or until puffed and golden. Allow to cool completely. 
   
5. Place the remaining 30g of butter, the honey and chocolate in a small saucepan over low heat and cook for 2–3 minutes or until melted and smooth. Dip the top halves of the doughnuts into the chocolate glaze and sprinkle half of each doughnut with the crumbled praline to serve. Makes 6
   

+ It helps to dust the cutters in flour before cutting the rounds.