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Buttermilk doughnuts
2 teaspoons dry yeast
1 ¼ cups buttermilk
¼ cup caster sugar
4 cups plain flour
1 teaspoon salt
¼ cup light olive oil
2 eggs, lightly beaten
Cinnamon sugar
1 cup caster sugar
2 teaspoons ground cinnamon
1. In a small bowl, whisk the yeast into the
warmed buttermilk with 1 tablespoon of
the sugar. Mix well and stand in a warm
place for 1 minutes or until the mixture
begins to bubble.
2. Sift the remaining sugar, flour and salt
into a large bowl. Make a well in the
centre and mix through the oil, eggs and
yeast mixture. Mix to a soft dough.
3. Place mixture onto a lightly floured
surface and knead dough for about 10
minutes or until dough is smooth and
elastic.
4. Place dough in a bowl; cover, and stand
in a warm place for about 40 minutes or
until dough has doubled in size.
5. Turn dough onto a lightly floured surface
and knead again for about 5 minutes
or until smooth and elastic. Roll dough
out to a 1 cm thickness for a thinner
doughnut or to a 1½ cm thickness for a
thicker doughnut. To cut doughnuts use
either a doughnut cutter or a 9cm cutter
and a 3cm cutter. Place doughnuts onto
a tray lined with baking paper and cover
with plastic wrap, stand in a warm place
for about 20 minutes.
6. Heat oil to 160°C. Cook doughnuts, in
batches, turning once during cooking,
until golden in colour.
7. Drain doughnuts on absorbent paper then
toss in cinnamon sugar mixture.
Recipes continued