South African Spiced Donuts

Cook Time 45 minutes + setting

Servings 10-12

Ingredients

250ml milk, warmed

⅓ cup caster sugar

2 tsp dried yeast

75g unsalted butter, melted and cooled

3 cups (450g) plain flour

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cardamom

1 tsp ground aniseed

1 egg

Sunflower or vegetable oil to deep fry

Dessicated coconut to toss

Salt

Syrup

750g caster sugar

750ml water

1 handful dried mandarin peel

Method

Combine the warm milk with the sugar and yeast and set aside for 5 minutes to froth. In a bowl add the flour, spices and a pinch of salt and stir to combine then add the milk mixture, butter and egg and mix until a dough forms then knead until smooth then set aside for 1 hour to double in size. Using 1 tbsp heaped dough form into round donuts then place on a greased tray to rise in a warm place for another 15 minutes.

Heat oil to 160°C degrees then fry the donuts in batches until dark golden then place on a wire rack.

For the syrup, combine the sugar, water and mandarin peel in a small saucepan and simmer until sugar has dissolved. Add the donuts, in batches, and cook in the simmering syrup for 3 - 4 minutes then drain, cool and toss in dessicated coconut.