Donut Wall

Prep: -
Cook: 1 hr + proving
Servings: 12
Donut Wall

These donuts, designed in different colours and with different toppings, look so good they’re insta-worthy. Never throw away the donut holes – use them for Donut Shakes.

Ingredients

  • 70g unsalted butter, melted
  • 1⅓ cups (330) milk
  • 2 eggs
  • 1 egg yolk
  • 2 tsp vanilla bean paste
  • 1 tsp sea salt flakes
  • 5½ cups (825g) White Wings Plain Flour, sifted
  • ½ cup (110g) CSR Caster Sugar
  • 3 tsp dried yeast
  • 1 cup (220g) CSR Caster Sugar, extra
  • 2 tsp ground cinnamon
  • vegetable oil, for deep-frying

Method

  1. Whisk butter, milk, eggs, egg yolk, vanilla and salt in a large bowl until combined.
  2. Combine flour, sugar and yeast in a large bowl of an electric mixer fitted with a dough hook.  With motor operating on low, gradually add egg mixture.  Increase speed to medium; knead for 10 minutes or until dough is smooth, elastic and forms a ball (see step 1 on page 89). Transfer dough to a lightly greased large bowl (see step 2 on page 89). Cover and stand in a warm place for 1½ hours or until doubled in size.
  3. Turn dough onto a lightly floured surface. Knead gently until smooth. Roll dough until 1.5cm thick. Using a floured 7cm round cutter, cut 12 rounds from dough (see step 3 on page 89). Using a floured 3cm round cutter, cut centres out of rounds (reserve cooked donut holes for the Donut Shakes on page 72).
  4. Place donuts on a lightly floured large baking tray. Cover and stand in a warm place for 1 hour or until doubled in size. (This proving process is important so the dough fluffs up when fried.)
  5. Meanwhile, combine extra sugar and cinnamon in a shallow baking tray.
  6. Heat the oil in a large saucepan to 180°C on a sugar thermometer (or until the handle of a wooden spoon bubbles when placed in the oil). Deep-fry donuts, in batches, for 1 minute each side or until puffed and golden (see step 4 on page 89). Drain on a wire rack. Toss donuts immediately in cinnamon sugar.