- 2 hr 30 min
- 1 hr 30 min
- 3 ½ cups (525g) plain flour
- 2/3 cup (150g) caster sugar
- 1 packet dry yeast
- Pinch of salt
- 100g butter, melted
- 1 cup (250ml) milk, warmed
- 1 large egg
- 1 tsp Queen Vanilla Bean Paste
- Oil for frying
Method - Doughnuts
Combine flour, sugar, yeast, salt, melted butter, warmed milk, egg and Vanilla Bean Paste in a stand mixer with dough hook.
Mix on medium low speed until dough is smooth – it will be sticky.
Place dough into lightly oiled bowl, cover with plastic wrap and leave in a warm place to rise for about an hour, or until doubled in size.
Once risen, punch down dough and turn out onto lightly floured surface. Roll to 2cm thick and cut doughnut shapes using two round cutters. Rest for 30 minutes in a warm place to rise again.
Fill a large, heavy bottomed saucepan with enough oil to deep fry doughnuts, and heat over medium heat. Don’t let oil get too hot or the outside of the doughnut will cook while the centre stays raw. Gently fry doughnuts until pale and golden, approx. 3-5 minutes each, depending on size.
Remove with a slotted spoon and drain on paper towel. Repeat with all doughnuts and leave aside.
Method - Glaze
Prepare glaze by combining icing sugar, milk and Salted Caramel Flavour until combined. Separate into small bowls and colour as desired. Dip each doughnut in glaze and set aside on baking paper to catch any drips. Before glaze has properly set, stack doughnuts to create a tower, the glaze will act as a glue.