Classic Doughnuts

Combine flour, sugar and 1 tsp salt in a large bowl of a stand mixer. Place 1/3 cup lukewarm water in a cup and sprinkle over yeast. Set aside for 5 minutes or until yeast is frothy. In a separate bowl, lightly whisk buttermilk, egg and butter together.

Make a well in the centre of dry ingredients. Add buttermilk and yeast mixtures. Beat using dough hooks until a dough forms. Scrape down side of bowl and continue to mix on low speed for 5 minutes. Cover with plastic and set aside for 30-40 minutes or until doubled in size.

Line 2 baking trays with baking paper. Transfer dough to a floured surface and knead lightly. Divide into 2 portions and keep one portion wrapped in plastic, so it doesn’t dry out. Roll out other portion until 1.5cm thick. Using a 7.5cm round cutter, cut rounds from dough. Using a 2cm plain cutter, cut out centres from rounds. Re-knead scraps and divide into 6 pieces. Roll into balls. Place rings and balls onto trays. Repeat with remaining dough.

Heat oil in a large saucepan over medium-high heat to about 180°C on a cooking thermometer.

Lower 2 rings into oil. Cook for 30 seconds or until golden brown on the underside, then flip and cook for a further 30 seconds. Remove with a slotted spoon and place on paper towel-lined plate. Repeat with remaining rings and balls.

When cool, fill the balls, or coat or glaze the rings.