What you’ll need
3 teaspoon dry yeast
½ cup milk
2 ½ cups The Healthy Baker Plain Flour
⅓ cup + 1 teaspoon caster sugar
3 egg yolks
3 tablespoon unsalted butter, softened
1 teaspoon salt
4 cups auzure Canola Oil (for frying)
½ cup caster sugar, extra
1 teaspoon ground cinnamon
Whisk together yeast, milk and 1 tbsp sugar in a bowl and let it stand until foamy.
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.
Turn out onto a work surface and bring together until you have a soft dough.
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.
Lightly dust your bench with flour and roll out the dough until about 1.5cm thick.
Using a cookie cutter, cut out as many rounds of dough as you can.
Place these on a piece of baking paper, cover with a tea towel and let rise for 30 minutes.
Line a shallow plate with baking paper to drain the donuts. In another bowl combine extra sugar and cinnamon for rolling.
Pour oil into a large saucepan. Place on a high heat until the temperature reaches 180⁰C.
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.
Place in the bowl of cinnamon and sugar and dust on all sides then transfer to a serving plate.
Repeat with remaining dough.
