Baker: Grant Batty
Makes: 4 people
Prep time: 2 hours
Bake time: 10 minutes
Flours used: Heritage Fifield Light
Method:
- In a large mixing bowl, combine all dough ingredients, except the butter. Stir with a spoon or spatula until well combined.
- 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.
- 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.
- Once the dough has risen, lightly flour your work surface and divide the dough in half using a dough scraper.
- Shape each half into a baguette-like form with your hands, cover, and let them double in size for approximately 1 hour.
- In the meantime, create the cinnamon & almond sugar by combining golden caster sugar, ground cinnamon, and crushed toasted almonds in a shallow dish.
- Prepare the lemon glaze by zesting and juicing one lemon, then mix with the icing sugar until smooth.
- Cut the dough into small pieces.
- 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.
- Remove from the oil and transfer them to a cooling rack lined with kitchen roll to absorb any excess oil.
- 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
