An easy & fun donut recipe for the whole family.
- 550g plain flour
- 1 and 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 125g caster sugar
- 2 Tbsp. Anchor butter, room temperature
- 2 large egg yolks
- 125g Anchor™ sour cream
- Oil, for frying
- In a bowl sift together the cake flour, baking powder, salt, and cinnamon.
- In a large mixing bowl beat the butter and sugar together until well combined and pale in colour.
- Add the egg yolks and mix well.
- Add the dry ingredients and the sour cream to the creamed butter mixture and combine (do not overwork).
- Wrap the dough in plastic wrap and chill for 1 hour.
- Remove the dough from the fridge and roll it out on a floured surface to about 2cm thick.
- Use two round biscuit cutters to cut as many donuts out as possible. You should get around 12.
- Pour about 5cm of rice bran oil into a heavy-bottomed pot. Heat the oil to 165 deg celsius. Fry the donuts 2-3 at a time, being careful not to overcrowd the pot.
- Fry for about 2 minutes on each side, being careful not to let them burn. Remove them to a plate lined with paper towels to soak up the grease.
- While hot dust with icing sugar or dip into glaze and leave to set before eating.
Vanilla donut glaze ingredients
- 50g Mainland unsalted butter, melted
- 200g icing sugar
- 1 tsp pure vanilla extract
- Pinch salt
- 50ml Anchor™ milk
Whisk the melted butter, sugar, vanilla extract, salt, and 2 Tablespoons (30ml) of milk together in a medium bowl. Whisk in the remaining 1 Tablespoon (20ml) of milk to thin, if desired.
Chef Todd Thorburn
It’s easier to dip the doughnuts if the glaze is thinner. Dip the doughnuts into the vanilla frosting, then cover with sprinkles.