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Cinnamon & Cardamom Doughnuts

serves

12

pieces

Serves

prep-time

30

min

Preparation Time

15 min + 2 hrs dough rising time

Cooking Time

Ingredients
  • 2 x 7 g sachets dry yeast
  • 200 ml warm milk
  • 75 g (⅓ cup) caster sugar, plus 1 cup extra for coating
  • 375 g (2 ½ cups) plain flour
  • 2 egg yolks
  • 2 tsp vanilla extract
  • 1 lemon, zested
  • 1 tbsp McCormick Cardamom Ground
  • 1/2 tsp McCormick Adjustable Grinder Sea Salt
  • 50 g unsalted butter, roughly chopped, at room temperature
  • 2 L vegetable oil
  • 2 tbsp McCormick Cinnamon Ground
  • 1 cup caster sugar
  • Jam / nutella / lemon curd / custard for filling doughnut centres
Directions
  1. Assemble an electric mixer with a dough hook and combine yeast, milk and 1 tbsp sugar and set aside for 2 minutes or until mixture bubbles. Add flour, remaining sugar, egg yolks, vanilla, lemon zest, McCormick Cardamom and Salt and mix on low speed until mixture comes together.
  2. Increase mixer speed to medium and knead adding butter a little at a time until soft dough forms. Place dough in oiled bowl and cover and set aside in warm place, and allow to double in size (approx. 1.5 hours).
  3. Punch down dough and roll out to 1.5 cm thick circle. Cut 12 x 6.5cm rounds and transfer to two lined baking trays with greaseproof paper. Cover and set aside in warm place for 30 minutes or until risen.
  4. Fill deep fryer or large saucepan with one-third full vegetable oil and heat to medium-high approx. 170°C. Working in batches, gently drop dough into oil and fry, turning occasionally to evenly golden. Drain on paper towel. Combine sugar and McCormick Cinnamon then roll doughnuts in cinnamon sugar mixture.
  5. Beat jam or other fillings until smooth and place into piping bag with small nozzle. Pierce doughnuts with a knife then insert nozzle and fill with jam. Serve warm. Best eaten day they are made.
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