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Recipe by Guest Chef Phillipa Sibley, CIRCA, Melbourne
Crumble the yeast into a bowl, add a tiny pinch of sugar and a splash of warm water, set aside.
Melt the butter in the milk.
Sift dry ingredients.
When the milk is just lukewarm whisk in the eggs and the yeast.
Make a well in the centre of the flour and using your hand beat in the liquid until the batter is smooth and elastic.
Cover with cling film and set aside to prove (about 20mins).
When the batter has doubled knock it down by beating it again with your hand.
Wrap again and put in the fridge for at least 1 hour.
To cook, drop small spoonfuls into deep oil at 170°C.
When the doughnuts are golden brown remove and toss in the spice syrup.
Spiced Pineapple Syrup:
Combine all ingredients and simmer for 15mins.
Allow to cool then strain.
Serve with fresh pineapple, extra syrup and mint leaves
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