For the donuts:
3 teaspoons instant yeast
2 cups whole milk, warmed
1/4 cup sugar
4 to 5 cups whole wheat flour
2 large eggs
100 g unsalted butter, melted
For the glaze:
200g dark chocolate
2 teaspoons instant licorice
1 tablespoon heavy cream
3 tablespoons ground cinnamon
3 tablespoons cocoa powder
How to make:
In a medium bowl, mix together a pinch of sugar and about 5 tablespoons of the warm milk and then add the yeast. Let stand for 5 to 10 minutes, or until it has become bubbly.
Put the flour into a large bowl. Add butter and the rest of the sugar, stirring until well-combined. Kneed everything with your hands until you get a smooth dough. Make a well in the centre. Add yeast mixture and eggs. Mix until well-combined. Drop mixture onto a floured surface. Knead for 10 minutes. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and set in a warm spot until it has doubled in size for about 45 minutes.
Remove the dough from the bowl and turn out onto a floured work surface. Kneed the dough again with your hands and then roll it out (about 4 cm thick). Cut 8cm circles with a biscuit cutter. Using a 4cm round cutter, cut out centre of each circle to form donuts.
Carefully put 2 to 3 donuts at a time in the hot grease (170°C are perfect) and cooking for 2 to 3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towels.
For the dark chocolate licorice glaze:
Melt the chocolate in a bowl suspended over a pan of simmering water. Add licorice powder and heavy cream and stir well until combine.
Once donuts are cool, dip them into the glaze to cover the tops. Allow glaze to dry and top with mix of cocoa powder and cinnamon (optional).