2.5 hour, Includes proving time prep.
10 minutes cooking
- 14 gm (2 sachets) dried yeast
- 60ml warm water
- 300 ml luke-warm milk
- ½ cup caster sugar
- 2 eggs, at room temperature
- 80 gm butter, at room temperature, coarsely chopped
- 1 tsp fine sea salt
- 700 gm plain flour
- Vegetable oil, for deep-frying
- ½ cup caster sugar
- 1 tsp ground cinnamon
- 300 gm icing sugar, sieved
- Scraped seeds of 1 vanilla bean
- 2½ tbsp milk
- Stir the yeast and 60ml of warm water in a bowl to combine and set aside until the mixture begins to foam, this will take 5-7 minutes.
- Combine the milk, sugar, eggs, butter, fine sea salt, yeast mixture and half of the flour in an electric mixer fitted with a dough hook.
- Knead on a low speed to combine, add remaining flour and knead until a sticky dough forms in 4-5 minutes; the dough will be quite wet.
- Turn out into a large buttered bowl, cover with plastic wrap and set aside in a warm place for about 1-1½ hours until the mixture has doubled in size.
- Turn the dough out onto a floured surface and roll out to 1.5cm thick. Cut out rounds with a floured 8cm-diameter cutter then cut out holes with a 2cm-diameter cutter.
- Place 2cm apart on trays lined with baking paper, cover and set aside for a further 45 minutes-1 hour until the rings have doubled in size.
- Reroll scraps and repeat.
- For the cinnamon sugar, combine the ingredients in a large bowl and set aside.
- For the vanilla glaze, stir the ingredients and 2-2½ tablespoons of water in a bowl until it becomes smooth and combined. Add an extra splash of milk if necessary to form a glaze consistency.
- Heat the oil in a large saucepan or deep-fryer to 180˚c.
- Deep-fry the doughnuts in batches, turning once, until golden and cooked through, this will take roughly 3-4 minutes; be careful, hot oil will spit.
- Remove with a slotted spoon and toss straight into the cinnamon sugar mix, or if you want to glaze the doughnuts, blot on paper towels, dip into glaze and transfer to a wire rack.
- Serve warm.....yum!