15 g  Compressed yeast
2/3 c  Warm milk
1/3 c  Castor sugar
2 1/2 c  Plain flour
2 tb Cocoa
1 ts Ground cinnamon
30 g  Butter, melted
2    Eggs, lightly beaten
1/2 c  Choc Bits
Oil for deep frying
Extra castor sugar

Blend yeast with a little of the warm milk, stir in remaining milk
and 1 tablespoon of the sugar; stand in warm place for about 10
minutes or until foamy. Sift flour, cocoa, cinnamon, and remaining
sugar into a large bowl. Make a well in the centre, stir in butter,
eggs, Choc Bits and yeast mixture; mix to a soft dough. Turn dough
into clean, lightly oiled bowl; cover, stand in warm place for about
40 minutes or until the mixture has doubled in size.

Turn dough onto lightly floured surface, knead for about 5 minutes or
until smooth and elastic. Roll dough on floured surface to about 1cm
thickness. Cut out with 8cm cutter, cut out centre with 2.5cm cutter.

Place doughnuts and centres on lightly greased oven trays, cover,
stand in warm place for about 20 minutes or until increased in size
by half. Heat oil, deep-fry doughnuts a few at a time until golden
brown and cooked through; turn frequently. Drain doughnuts on
absorbent paper; toss in extra castor sugar.