We made these yummy doughnuts using the KitchenAid Stand Mixer from Harvey Norman. This powerful 10-speed mixer comes with 3 attachments for all your baking needs. There are 9 colours to choose from, including this toffee finish.
Preparation time 30 mins plus 1 hour proving and 30 mins chilling
Cook time 10 mins
Makes about 45
3½ cups plain flour, sifted, plus extra for dusting
¼ cup caster sugar
3 tsp dried yeast
Finely grated zest of 1 orange
Pinch of fine salt
3 egg yolks
250ml lukewarm milk
100g butter, melted
Canola oil, for deep frying
1 cup white sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
Step 1 Combine flour, sugar, yeast, orange rind and salt in the bowl of an electric mixer.
Step 2a Put egg yolks, milk and butter in a large bowl or jug and whisk until combined.
Step 2b Pour into dry ingredients. Beat with dough hook attachment for about 5 minutes on low speed until mixture comes together to form a knotted ball on the dough hook. Turn dough onto a clean dry surface and knead into a ball. Lightly grease the same bowl and return ball to bowl. Cover with plastic wrap.
Step 3 Set aside in a warm place to prove for 1 hour or until dough has doubled in size.
Step 4 Turn dough onto a lightly floured surface and knead for 2 minutes, until smooth.
Step 5 Roll dough out to form a rough rectangle, about 5mm thick. Using 4cm and 6cm heart shaped cutters, cut shapes from dough. Place shapes onto a lined tray and refrigerate for 30 minutes.
Step 6 To make spiced sugar, combine sugar, cinnamon and nutmeg on a large tray. Set aside.
Step 7 Heat oil in a large deep frying pan or deep fryer until 180ºC when tested with a cooks’ thermometer. Deep-fry doughnuts, in 4 batches, for 1 minute each side or until puffed and golden. Remove doughnuts from oil using a large slotted spoon allowing excess oil to drain off. Immediately transfer doughnuts to spiced sugar and toss to coat whilst doughnuts are still very hot to ensure sugar sticks.
Step 8 Serve immediately.