- 2 T instant yeast
- 335 ml warm milk
- 30 g butter
- 65 g treacle sugar
- 65 g light brown sugar
- 2 lightly beaten free-range eggs
- 700 g cake flour
- 2 t ground cinnamon
- a pinch of salt
- To make the glaze
- 65 ml apricot jam
- 2 T water
- 1 split vanilla pod
Stir the yeast into 85ml of the warm milk and set aside for 10 minutes.
Whisk the butter, treacle sugar, light brown sugar and 250ml warm milk together, then fold into the yeast mixture.
Stir the eggs, cake flour, ground cinnamon and a pinch of salt into the mixture with a fork until it comes together to make a dough. Turn out onto a lightly floured surface and knead lightly.
If the dough is too sticky, coat your hands in flour while you knead it.
Place the dough in a large, oiled mixing bowl and cover with a clean tea towel. Set aside for an hour, or until doubled in size.
Preheat the oven to 180°C.
Punch down the dough and knead on a floured surface for a few minutes. Pinch off pieces and gently roll into balls.
Set aside for a further hour, then bake for 8 to 10 minutes, or until lightly coloured. Cool on a wire rack.
To make the glaze, place the apricot jam, water and split vanilla pod in a saucepan and bring to a simmer over a low heat until the jam has turned syrupy.
Coat the doughnuts with the syrup and serve with sliced oranges.
Variation: For a classic version, make larger doughnuts and drizzle with water icing.
These doughnuts are delicious and definitely worth the time they take to make. Plus, they’re baked, which makes them much kinder on the waistline. Using an everyday cake flour and adding just a little patience and love will make them a favourite with everyone.