ANISEED LENT DOUGHNUTS

MAKES ABOUT 60

300ml full-cream milk, warmed 10g fresh yeast (or 2 tsp dried yeast granules) 100g caster sugar 500g plain lour, plus extra for dusting 1 apple, peeled and cored, inely grated 2 tbsp aniseed 1 tbsp coriander seeds, ground ¼ tsp ine salt 80g butter, softened 3 whole eggs Peel of 1 lemon 1.5L oil, for deep-frying 100ml anise liqueur, such as Pernod, Anis del Mono or Ouzo 100g granulated sugar

1. Whisk the milk, yeast and a pinch of the caster sugar in a jug. Set aside for 10 minutes in a warm place. 2. Place the remaining caster sugar, lour, apple, aniseed, ground coriander seeds, salt, butter, eggs and lemon peel in the bowl of a stand mixer itted with the lat beater paddle attachment. With the motor running on medium speed, gradually pour the milk and yeast mixture into the bowl and mix for 2 4 minutes, until you have a smooth, elastic dough. 3. Tip the dough into a large bowl, cover with plastic wrap and leave in a warm place to prove for about 1½ hours, until doubled in size. 4. Heat the oil in a large heavy-based saucepan to 190°C. Drop a pinch of dough into the oil – if it sizzles straight away, the oil is ready (be careful not to let the oil become too hot, otherwise a crust will form around the doughnuts too quickly, leaving the centres raw and cold). 5. Fill a piping bag or large zip-lock bag with the dough, snip o a corner and use scissors to cut short lengths of dough straight into the oil. 6. Working in batches, fry the doughnuts for 2 3 minutes each side, until golden. Transfer to a tray lined with paper towel to absorb the excess oil, then sprinkle with splashes of the liqueur. Transfer the doughnuts to a large bowl and toss with the granulated sugar while still warm. 7. Serve immediately with some sweet sherry, co ee or warm milk.