50 g yeast
100 g butter
500 ml milk
210 g Dansukker White Syrup
1 tsp salt
1 1/2-2 tbsp crushed aniseed
approx. 900 g plain flour
750-1,000 g coconut fat

Lime sugar/cardamom sugar
170 g Dansukker Granulated Sugar + zest of
1 lime/2 tsp cardamom

Cinnamon sugar/coconut sugar/vanilla sugar
170 g Dansukker Granulated Sugar + 3 tsp cinnamon/
70 g coconut/1 tsp Dansukker Vanilla Sugar

Crumble the yeast into a mixing bowl.

Melt the fat in a saucepan. Pour in the milk and allow to cool to 37°C.

Dissolve the yeast in a little of the milk. Add the rest of the milk, together with the syrup, salt and aniseed.

Gradually add the flour and knead for about 10 minutes to form a smooth dough.

Cover with a tea towel and leave to rise for 45 min.

Divide the dough in two and roll each piece out into a 60x45 cm rectangle, about 1 cm thick. Cut into pieces 8 cm long and 3 cm wide. Make two lengthwise incisions along each piece. Alternatively, cut the pieces into a shape of your choice. Leave the dough pieces to rise for approx. 20 min.

Combine your choice of sugar mixture in a bowl and set aside.

Heat the coconut fat to 180°C. Use a thermometer to check the temperature, or drop a small test piece of dough into the fat. If the dough goes golden brown within about 1 minute, the fat is the right temperature.

Deep fry the donuts in small batches until golden, about 2-3 min.

Dip the donuts in your chosen sugar mixture and leave to cool on baking parchment.