Anise Donuts
Ingredients
- 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.
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