Koesister doughnuts

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Ed O'Riley
Serve hot or at room temperature.

Makes 16-18 doughnuts

Preparation: 20 minutes

Cooking time: 20 minutes

Resting time: 2½ hours

  • 4 x 250ml (4 cups) cake flour
  • 5ml (1 tsp) ground cinnamon
  • 2.5ml (½ tsp) mixed spice
  • 5ml (1 tsp) salt
  • zest of 1-2 oranges
  • 1 x 10g sachet of instant yeast
  • 60-125ml (¼ to ½ cup) sugar
  • 250ml (1 cup) milk
  • 2 eggs
  • 10ml (2 tsp) vanilla essence
  • water, as needed
  • oil, for deep-frying
  • 125ml (½ cup) desiccated coconut and 60ml (¼ cup) castor sugar, for rolling

1. Mix the flour, cinnamon, salt, orange zest, instant yeast, mixed spice and sugar in a large mixing bowl and make a well in the centre.

2. Beat the milk, eggs and vanilla essence together and pour into the well of the flour mixture. Mix with a fork and add little a water as needed until it forms a sticky dough.

3. Turn the dough out onto a greased surface and knead until smooth and elastic – add more flour if the dough is too sticky.

4. Roll the dough into a ball and place it in a clean bowl. Cover and leave to rise in a warm spot for 2 hours or until it has doubled in size.

5. Knock down the dough gently, divide into two equal portions and roll each one into a sausage. Cut into 5cm pieces and arrange on a greased surface. Cover with a tea towel and leave for 30 minutes to rise again.

6. Heat enough oil in a saucepan for deep frying. Fry the dough balls in batches until golden-brown and cooked through. Drain on paper towel.

7. Roll the hot doughnuts in coconut and castor sugar. Serve hot or at room temperature.

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April 2023

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