Fried a golden brown and tossed in sugar and cinnamon, these doughnuts will be a hit among both the kids and the adults. Sink your teeth past its crisp exterior and you’ll find a whole lot of deliciousness and fluff.
- 3 tsps (10 g) instant yeast
- ¼ cup (60 ml) lukewarm water
- 80 g butter
- 1 cup (250 ml) milk
- ¼ cup (55 g) caster (superfine) sugar
- 1 tsp salt
- 2 egg yolks
- 3 cup (450 g) plain (all-purpose) flour
- Canola oil, for deep-frying
- 1 cup (220 g) caster (superfine) sugar, extra
- 2 tsps ground cinnamon
Combine yeast and the water in a small bowl, stir until yeast is dissolved.
Place yeast mixture, butter mixture, sugar, salt, egg yolks and sifted flour in a large bowl; beat with a wooden spoon until mixture forms a soft sticky dough. Cover bowl; stand in a warm place for about 1 hour or until dough has doubled in size.
Turn dough onto a lightly floured surface; knead gently until just smooth. Roll dough out until 1 cm thick. Using a floured 8 cm round cutter and a floured 2.5 cm round cutter, cut rounds from dough, removing the centres with the smaller cutter. Repeat with remaining dough, re-rolling when necessary. Place rounds on baking-paper-lined oven trays. Stand for 15 mins.
Heat oil in a large saucepan or wok until it reaches 150 C on a candy thermometer (or until the base of a wooden spoon bubbles when placed in the oil). Deep-fry doughnuts three at a time for 2 mins each side or until golden brown. Drain on paper towel.
Toss doughnuts immediately in combined extra sugar and cinnamon; serve doughnuts warm.
TIP Never walk away from hot oil; if doughnuts are over browning, reduce the heat of the oil. They are best eaten on the day of making. Reheat cold doughnuts in 10-second bursts in the microwave until just warm.