150 ml warm water
2 tsp active dried yeast
100ml milk (or coconut milk if DF)
2 Tbsp sugar
1 tsp salt
3 cups flour
100g butter, chopped into small cubes (or coconut oil if DF)
Coconut oil to fry (you’ll need enough oil at least 3-4cms deep in a saucepan)
1. Pour water in a small bowl, sprinkle yeast over the top + leave until frothy.
2. Place flour, sugar and salt in cake mixer bowl.
3. Start mixer on low speed, pour in water and yeast. Add milk, followed by eggs.
4. Add butter, one cube at a time until combined. Increase speed + beat for a further 5-10 minutes. Mixture should start coming together + forming a ball. If the dough is too sticky, add more flour. Dough should be tacky, but not sticky.
5. Cover + put in a warm place until dough has doubled in size (about an hour).
6. Line a tray with baking paper.
7. Gently ease dough out of bowl + onto lightly floured bench.
8. Roll dough out until 3cm thick, cut out circles with your large cookie cutter. Make a hole in the middle of circle with your thumbs or use small cookie cutter.
9. Place onto lined baking tray, cover with a clean tea towel. Leave in a warm place until doughnuts have almost doubled in size.
10. Place oil in saucepan or frypan + heat over medium heat. Heat until it reaches 190° C / 375° F. Dough should start fizzing around the edges straight away when dropped into oil. If it doesn’t, wait for the oil to heat more.
11. Gently place doughnuts in pan. When they’re ready to be cooked, they will float on the surface. (If they sink to the bottom, you’ll have to rest the doughnuts for a bit longer). Make sure the pan isn’t crowded, the doughnuts shouldn’t be touching.
12. Fry until golden (about 1-2 minutes each side).
13. Once both sides cooked, remove with a slotted spoon + place on a large cooling rack lined with paper towels.
14. Leave to cool.
400ml milk or coconut milk
1/4 cup sugar
1/4 cup cornflour
3 egg yolks
1. Separate yolks from whites and place in a bowl. Add cornflour and sugar and whisk until combined and forms a sticky paste.
2. Heat milk in a saucepan over medium heat, stirring frequently so it doesn't stick to the bottom.
3. Once milk is nearly boiling, slowly pour milk into egg yolk mixture while whisking rigorously.
4. Once half of milk is mixed in, return to saucepan and heat. Stir continuously until thick.
5. Pour into bowl and cover with clingfilm (so you don't get a skin on top). Keeps in the fridge for 3 days.
VANILLA, ROSE + Pistachio glaze
2 Tbsp sour cream (or unsweetened yoghurt)
1 Tbsp butter
2 cups icing sugar
30 ml rosewater
1 tsp vanilla
¼ cup roughly chopped pistachio nuts, to decorate
1. Combine sour cream, butter + 1 cup of icing sugar in saucepan over low heat. Mix with a whisk until butter and sour cream melt + sugar evenly combined then remove from heat.
2. Add rosewater, vanilla + sift remaining cup of icing sugar.
3. Once mixed, dip the top half of doughnuts into glaze and place onto cooling rack.
4. Sprinkle with pistachios or flowers.
1. Place cream and butter in a small saucepan over gentle heat until butter melted. Add vanilla.
2. In a bigger saucepan, place sugar and water and bring to a steady simmer over medium to high heat. Don't stir the mixture!
3. Leave to bubble, until mixture starts to become a light amber colour and remove from heat (you can always add more colour at the end, so if in doubt, take of the heat earlier).
4. Using a whisk, add cream mixture in increments while stirring rigorously. It will bubble up high on sides of saucepan and become very steamy, so watch out for your hand over the heat! Stir until combined, if you want your caramel sauce a bit more golden return to a medium heat. Add salt to taste if you wish. Use sauce immediately while hot, or leave to cool in saucepan before transferring to an airtight container. Store in the fridge.
1/2 cup cream
1 tsp vanilla
3/4 cup sugar
2 Tbsp water
1/2-3/4 tsp salt (to taste)