Baker: Grant Batty

Makes: 4 people
Prep time: 2 hours
Bake time: 10 minutes
Flours used: Heritage Fifield Light


  1. In a large mixing bowl, combine all dough ingredients, except the butter. Stir with a spoon or spatula until well combined.
  2. Transfer the dough onto a clean work surface and knead for 5 minutes. Gradually add the butter to the dough, and continue kneading for an additional 5 minutes until the dough is smooth and elastic.
  3. Place the dough in a clean bowl and cover it with a kitchen towel. Allow it to rest and rise for about 1 hour, or until doubled in size.
  4. Once the dough has risen, lightly flour your work surface and divide the dough in half using a dough scraper.
  5. Shape each half into a baguette-like form with your hands, cover, and let them double in size for approximately 1 hour.
  6. In the meantime, create the cinnamon & almond sugar by combining golden caster sugar, ground cinnamon, and crushed toasted almonds in a shallow dish.
  7. Prepare the lemon glaze by zesting and juicing one lemon, then mix with the icing sugar until smooth.
  8. Cut the dough into small pieces.
  9. Heat the vegetable oil to 180°C in a deep frying pan or a heavy-bottomed pot. Fry the doughnuts in batches, turning them over once each side is golden brown. Each piece should take about 3 minutes.
  10. Remove from the oil and transfer them to a cooling rack lined with kitchen roll to absorb any excess oil.
  11. Brush with lemon glaze and immediately coat them in the cinnamon & almond sugar mixture. Serve warm and enjoy!

Thank you so much to Grant Batty for providing this recipe. If you’d like to see more, please visit their Instagram page @grantbatty

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