PREP + COOK TIME 1 HOUR (+ PROVING) MAKES 15
5 cups (750g) plain flour ½ cup (110g) caster sugar 5 teaspoons (18g) dry yeast 1 teaspoon salt
11/3 cups (330ml) milk
80g butter, melted vegetable oil, to deep-fry
1 Combine 3 cups of the flour, the sugar, yeast and salt in a large bowl of an electric mixer. Add eggs, milk and butter. Beat on low speed for 30 seconds, stopping the mixer twice to scrape down the sides. Beat on medium for 2 minutes, again stopping the mixer twice to scrape down the sides. Stir in the remaining flour until mixture forms a soft, sticky dough. Cover bowl; stand in a warm place for 1 hour or until the dough has doubled in size. 2 Turn dough out onto a lightly floured surface; knead gently until smooth. Roll dough out until 1cm thick. Using a floured 8cm cutter, cut rounds from dough. Using a
3.5cm round cutter, cut centres out of rounds. Repeat with remaining dough, re-rolling scraps as necessary. Place doughnuts on an oven tray lined with baking paper. Stand for 30 minutes or until risen slightly.
3 Heat oil in a large saucepan or wok until it reaches 150°C on a sugar thermometer (or until the oil bubbles when the handle of a wooden spoon is placed in it). Deep-fry doughnuts, three at a time, for 1 minute each side or until golden. Drain on paper towel. 4 When cooled, decorate with your favourite glazes and toppings.