Method

• 1.
  For the doughnuts, combine yeast and warm milk with a pinch of sugar in a bowl. Set aside for 10 minutes or until frothy. Combine the flour and remaining sugar with a pinch of salt in the bowl of an electric mixer fitted with a dough hook. Gradually add the yeast mixture, buttermilk, egg and butter, and knead on low speed for 5 minutes or until smooth and elastic. Place dough in an oiled bowl (the dough will be quite wet), cover with plastic wrap and set aside in a warm place for 1-1 1/2 hours until doubled in size.

• 2.
  Turn out the dough onto a floured work surface and knock down. Roll into a sausage and cut into 10 equal-sized pieces. Roll each piece of dough into a smooth ball. Divide between two baking paper-lined baking trays. Lightly flatten each ball into a 9cm disk. Using a 3.5cm round cutter, cut out centres of dough and discard. Lightly cover doughnuts with oiled plastic wrap. Set aside in a warm place for a further 1 hour or until risen.
• 3.
  Preheat the oven to 200C. Baking one tray at a time, bake the doughnuts for 8-9 minutes until light golden and cooked through. Remove from oven and transfer to a wire rack to cool slightly.
• 4.
  Meanwhile, for the glaze, combine milk, chocolate, whisky and 1 tablespoon sugar in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water), stirring until melted and combined. Remove from heat. Cool slightly.
• 5.
  Combine cinnamon and remaining sugar in a bowl. Wet a pastry brush with milk, then brush over doughnuts.
• 6.
  Toss the doughnuts in sugar mixture, then dip the tops in glaze.
• 7.
  Serve doughnuts warm, sprinkled with almonds and shaved chocolate, with any remaining glaze on the side.