Basic Donuts

MAKES 18 PREPARATION 20 MINUTES (PLUS PROVING) COOKING 20 MINUTES

½ cup lukewarm water 7g sachet (2 teaspoons) dried yeast 80g butter 1 cup milk 3 ½ cups plain flour, sifted 2 egg yolks ¼ cup caster sugar ½ teaspoon salt vegetable oil to deep-fry

1. Pour lukewarm water in a jug and sprinkle yeast over water. Cover with cling film and stand for 10 minutes or until frothy. 2. In a small saucepan, place butter and milk over high heat. Stir until butter melts. Cool. 3. In a large bowl, combine flour, yolks, sugar, salt, yeast mixture and butter mixture. Turn out onto a lightly floured surface and knead briefly. Place in a clean, oiled bowl. Cover with cling film and stand in a warm place to prove for 1 hour or until doubled in size. 4. Roll dough out until 1cm thick. Using a floured 7cm round cookie cutter, cut 18 rounds from dough. Using a floured 3cm round cookie cutter, cut rounds from centre of larger rounds (if you like, cook centres and toss in cinnamon sugar). Place on oven trays lined with baking paper. Cover with cling film and stand for 30 minutes to prove. 5. In a large, heavy-based saucepan, heat oil over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry donuts in 6 batches for 3 minutes or until golden and cooked. Using a slotted spoon, transfer to a paper towel to drain.