Baked Cinnamon Donut with Chocolate Glaze

For the donuts:
In a small bowl, combine cream and melted butter. Set aside.

In the bowl of a standing mixer, sift in flour, sugar and cinnamon. Then stir in yeast. Make a well in the centre, pour in milk mixture. With a dough hook, mix and knead until a soft and smooth dough forms, about 5 to 6 minutes.

Place the dough in a lightly greased bowl, cover with tea towel, and allow to rise for 90 minutes, until the dough almost doubles in size.

Line a baking sheet with parchment paper. Gently deflate the dough and roll it out on a well floured counter to 2 cm thick. Cut out 6 to 8 rounds with a 5-inch cutter, then cut out the centre from each round with a 2-inch cutter.

Place donuts on the prepared pan, 2 inches apart. Cover with tea towel, and allow to rise for 30 minutes, until the donuts double in size.

Preheat over to 350ºF. Bake donuts for 10 to 12 minutes, until golden brown. Set aside until cool enough to handle.

For the chocolate glaze:
Place the chocolate, butter and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.

Dunk each donut into the glaze, and place it on a wire rack. Sprinkle donuts right away (if decorating with sprinkles). Let glaze set for 5 minutes.