Our Recipes Carnival doughnuts

Ingredients for the filling/topping

Recipe:

Melt the beer yeast in half the milk, which should be tepid, and the butter. Set your dough-maker to 37degrees, speed two, and work for two minutes. Add the rest of the ingredients and work with the mixing arm for 8 minutes, by when you should have a smooth paste. Transfer your dough to a pot and close air-tight, and leave to rise for an hour.
Once risen, form into dough-nut shape, and leave to rise for another hour on a floured-surface. Once rested, fry in very hot cooking oil but on a low/medium flame, for a few minutes, turning them over occasionally. Once cooked, place on absorbent paper to remove any excess oil, sprinkle with sugar and serve hot.