Recipe by Guest Chef Phillipa Sibley, CIRCA, Melbourne


  • Doughnut Batter

  • 300 g Plain Flour

  • 10 g Fresh Yeast

  • 200 ml Milk

  • 50 g Butter

  • 2 Eggs

  • 15 g Sugar

  • 1 Pinch of Salt

  • Spiced Pineapple Syrup

  • 250 g Sugar

  • 150 ml Water

  • 1 tablespoon Honey

  • 30 g Fresh Ginger peeled and grated

  • 1 Cinnamon Stick

  • 1 Vanilla Bean split and scraped

  • 1 Lime Zest

  • 100 ml Passionfruit Juice

  • 0.5 finely chopped Pineapple


  • Doughnut Batter:

  • 1.

    Crumble the yeast into a bowl, add a tiny pinch of sugar and a splash of warm water, set aside.

  • 2.

    Melt the butter in the milk.

  • 3.

    Sift dry ingredients.

  • 4.

    When the milk is just lukewarm whisk in the eggs and the yeast.

  • 5.

    Make a well in the centre of the flour and using your hand beat in the liquid until the batter is smooth and elastic.

  • 6.

    Cover with cling film and set aside to prove (about 20mins).

  • 7.

    When the batter has doubled knock it down by beating it again with your hand.

  • 8.

    Wrap again and put in the fridge for at least 1 hour.

  • 9.

    To cook, drop small spoonfuls into deep oil at 170°C.

  • 10.

    When the doughnuts are golden brown remove and toss in the spice syrup.

  • Spiced Pineapple Syrup:

  • 1.

    Combine all ingredients and simmer for 15mins.

  • 2.

    Allow to cool then strain.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 309kj
  • Fat Total 6g
  • Saturated Fat 3g
  • Protein 5g
  • Carbohydrate 59g
  • Sugar 33g
  • Sodium 53mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serve with fresh pineapple, extra syrup and mint leaves

2 Acland Street
St Kilda
tel: 03 9536 1122

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