Ingredients

Method

• 2 T dry instant yeast
• 1 1/2 t warm water
• 1/2 cup warm milk
• 60 g caster sugar
• 50 g butter, melted
• 2 1/4 cup cake flour
• 2 free range eggs
• 2 cups oil
For the cinnamon sugar:
• 1 cup sugar
• 1 - 2 t ground cinnamon

Method

Ingredients

Add the yeast, milk and water together in a bowl and mix to combine, leave aside for 10 minutes.

Once the yeast mixture has rested add the butter, flour, eggs, sugar to the same bowl and mix lightly with a whisk or fork.

Bring the ingredients together with your hands, turn out of the bowl and knead for a few minutes, be careful not to handle it too much. When smooth, leave in a buttered bowl covered by a tea towel to double in size.

Once doubled, punch the dough down and knead for another 5 minutes and roll out the mixture until about 3 cm thick. Cut out circles with a cookie cutter and cut an incision around the width of it. Alternatively roll into fritters with the palms of your hands.

Leave on a tray for another 30 minutes to 40 minutes covered by a tea towel until they have risen again.

Carefully fry in medium to hot oil until lightly golden for about a minute or so, turning in the oil to color evenly. Once golden brown remove with a slotted spoon and drain on kitchen roll.

For the cinnamon sugar: mix 1 cup of sugar with 1 t – 2 t ground cinnamon and roll the fritters or doughnuts in there immediately to coat with sugar evenly.

FOR JAM DOUGHNUTS:
Roll in cinnamon sugar and then make a small slit in the side with a sharp knife. Using a small piping bag, carefully insert the nozzle into the slit and squeeze about a teaspoon of jam inside or use a clean syringe to do the job.

FOR ICING SUGAR DRIZZLED DOUGHNUTS:
Sift 200g icing sugar into a bowl and add ¼ cup of water to make a drizzle texture. Add more water to make a thinner Yeah drizzle if you like and more icing sugar to make it thicker. Drizzle over the doughnuts to set.