AT A GLANCE
|01||Stir yeast and 60ml warm water in a bowl to combine and set aside until mixture begins to foam (5-7 minutes). Meanwhile, warm milk in a small saucepan over medium heat until lukewarm, remove from heat and set aside.|
|02||Combine sugar, eggs, butter, 1 tsp fine sea salt, yeast mixture, milk and half the flour in the bowl of an electric mixer fitted with a dough hook. Knead on low speed to combine, add remaining flour and knead until a sticky dough forms (4-5 minutes; dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).|
|03||Turn 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 until doubled in size (45 minutes-1 hour). Reroll scraps and repeat.|
|04||For cinnamon sugar, combine ingredients in a large bowl and set aside.|
|05||Heat oil in a large saucepan or deep-fryer to 180C. Deep-fry doughnuts in batches, turning once, until golden and cooked through (3-4 minutes; be careful, hot oil will spit). Remove with a slotted spoon, transfer to cinnamon sugar, toss to coat, then transfer to a large plate. Repeat with remaining doughnuts. Serve warm.|
Note When you've cut out these ring-shaped doughnuts, you're left with 16 centres. Don't let them go to waste. Fry them until they're golden (a couple of minutes), then dust them in cinnamon sugar for the perfect mouthful.