Directions

Donut Dough

1. Warm the buttermilk and 10g of caster sugar (until lukewarm).
2. Add the yeast.
3. Mix well and leave to prove in a warm place for 30 minutes or until it begins to bubble.
4. Combine the dry ingredients - flour, rest of sugar, cinnamon and salt
5. Combine separately the wet ingredients – Cream/Yoghurt, butter and egg.
6. Once combined add to the dry ingredients and mix well.
7. Once mixed add the yeast and mix well until full combined. Beat for at least 5 minutes, until the mixture forms a dough.
8. Refrigerate for at least 2 hours.
9. Then mould in preferred size – ensuring they are even.
10. Place on baking tray with parchment – cover with cling film and leave in a warm place for at least 1 hour to prove.
11. Once doubled in size – cook in oil at 170 degrees for 2 – 3 minutes turning regularly, until evenly golden brown on all sides.

Coating

1. Combine Cinnamon and Caster Sugar to make the coating.
2. Remove the donut from the oil and place on kitchen towel, then roll is cinnamon and caster.
3. Leave to cool for at least 10minutes before eating.