- 3/4 cup of milk
- 2 x 7g packets of dry yeast
- 1 cup of caster sugar
- Pinch of salt
- 4 1/2 cups of plain flour
- 220g butter, chilled and cut into small cubes
- 3 eggs, lightly beaten
- 2 teaspoons of ground cinnamon
- Vegetable or light olive oil, for frying
Heat milk over low heat until just warm (overheating will kill yeast). Remove from heat and pour into a jug.
Add yeast, 2 tablespoons caster sugar, and salt. Whisk with a fork until well-combined. Allow to stand for 10 minutes.
Sift flour into a large bowl. Add butter and rub in with fingertips until mixture resembles fine breadcrumbs. Add 1/4 cup caster sugar, stirring until well-combined.
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. Place dough into a lightly oiled bowl and cover with plastic wrap. Stand in a warm place for 45 minutes.
Combine remaining caster sugar and cinnamon on a plate. Knock down dough and turn onto a lightly flouredboard. Cut dough in half and knead each piece for 5 minutes.
Roll one piece out to 1 1/4cm thick. Cut 8cm circles with a biscuit cutter. Using a 4cm round cutter, cut out centre of each circle to form donuts. Continue with remaining dough.
Half-fill a frypan with oil. Heat over medium heat until oil is hot. Add 2 to 3 donuts at a time, cooking for 2 to 3 minutes on each side or until golden. Remove with a slotted spoon and drain on paper towels. Toss donuts, one at a time, in cinnamon sugar until well-coated.
Can I bake instead of fry these doughnuts?
Yes, for sure! Follow the same recipe, but instead of frying them use our Doughnut Baking Pan. Bake for 20 minutes (or until golden brown) at 180 degrees celcius. Once cooked, glaze with sugar syrup, coat with cinnamon sugar and enjoy!