Search icon

What you’ll need

dry yeast

3 teaspoon dry yeast

milk

½ cup milk

flour

2 ½ cups The Healthy Baker Plain Flour

caster sugar

⅓ cup + 1 teaspoon caster sugar

egg yolks

3 egg yolks

butter

3 tablespoon unsalted butter, softened

salt

1 teaspoon salt

oil

4 cups Canola Oil (for frying)

caster sugar

½ cup caster sugar, extra

ground cinnamon

1 teaspoon ground cinnamon

1

Whisk together yeast, milk and 1 tbsp sugar in a bowl and let it stand until foamy.

2

In a bowl place flour making a well in the center. Add 1/3 cup sugar, yolks, butter and salt. Then add yeast mixture and stir to combine.

3

Turn out onto a work surface and bring together until you have a soft dough.

4

Form into a disc shape, place in an oiled bowl and cover with plastic. Set in a warm place until it has doubled in size.

5

Lightly dust your bench with flour and roll out the dough until about 1.5cm thick.

6

Using a cookie cutter, cut out as many rounds of dough as you can.

7

Place these on a piece of baking paper, cover with a tea towel and let rise for 30 minutes.

8

Line a shallow plate with baking paper to drain the donuts. In another bowl combine extra sugar and cinnamon for rolling.

9

Pour oil into a large saucepan. Place on a high heat until the temperature reaches 180⁰C.

10

Drop donuts into the oil three at a time and cook for about twenty seconds on each side. Remove from the pan with a slotted spoon. Place on paper towel for a few seconds to drain the oil.

11

Place in the bowl of cinnamon and sugar and dust on all sides then transfer to a serving plate.

12

Repeat with remaining dough.