Ingredients

The following ingredients have 16 Servings
  • 14 gm (2 sachets) dried yeast
  • 350 ml milk
  • 110 gm caster sugar (½ cup)
  • 2 eggs
  • 80 gm butter, at room temperature, coarsely chopped
  • 680 gm plain flour
  • For deep-frying: vegetable oil
  • 110 gm caster sugar (½ cup)
  • 1 tsp ground cinnamon

Instruction

  • Stir yeast and 60ml warm water in a bowl to combine and set aside until mixture begins to foam (5-7 minutes). Meanwhile, warm milk in a small saucepan over medium heat until lukewarm, remove from heat and set aside.
  • Combine sugar, eggs, butter, 1 tsp fine sea salt, yeast mixture, milk and half the flour in the bowl of an electric mixer fitted with a dough hook. Knead on low speed to combine, add remaining flour and knead until a sticky dough forms (4-5 minutes; dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
  • Turn dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 8cm-diameter cutter, then cut out holes with a 2cm-diameter cutter. Place 2cm apart on trays lined with baking paper, cover and set aside until doubled in size (45 minutes-1 hour). Reroll scraps and repeat.
  • For cinnamon sugar, combine ingredients in a large bowl and set aside.
  • Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry doughnuts in batches, turning once, until golden and cooked through (3-4 minutes; be careful, hot oil will spit). Remove with a slotted spoon, transfer to cinnamon sugar, toss to coat, then transfer to a large plate. Repeat with remaining doughnuts. Serve warm.