Cardamom and cinnamon doughnuts

Ingredients

• 310 ml (1¼ cups) lukewarm milk
• 7 g instant yeast
• 50 g caster sugar
• 2 eggs
• 125 g soft unsalted butter
• 600 g (4 cups) plain flour, plus extra for dusting
• 1 tsp salt
• 2 litres neutral oil, for frying

Cinnamon and cardamom sugar

• 110 g (½ cup) caster sugar
• 2 tbsp ground cinnamon
• 2 tsp ground cardamom

Standing time: 1.5 hours

Instructions

1. Combine the milk, yeast and half the sugar in the bowl of a stand mixer fitted with the dough hook and stand for 5 minutes or until foaming. Add the eggs, butter and remaining sugar and beat to combine. Add the flour and the salt and knead for 5 – 10 minutes or until a smooth dough forms. Cover the bowl with a kitchen cloth and prove for 1 hour.
2. Transfer the dough to a lightly floured surface and divide into 16 balls. Roll the balls on the surface to make them smooth, then poke a finger through the middle and tease out a rough ring shape. It doesn't have to be very pronounced. Place on a baking paper lined baking tray (see note) and prove for another 20 minutes or until slightly risen.
3. For the cinnamon and cardamom sugar, place all the ingredients in a bowl and stir to combine.
4. Heat the oil for frying in a heavy-based saucepan to 160˚C. Fry for about 1 minute on each side, then drain briefly on a wire rack before tossing in the cinnamon and cardamom sugar.

Note

• Placing doughnuts to prove on individual squares of baking paper allows you to gently ease the doughnuts into the hot oil and very carefully peel off as they enter the oil.

Photography by Kitti Gould.

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