Anise Donuts

Makes 45-50

PT1H

approx 2 hrs.

Rating (10 ratings)

Rate recipe

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

Instructions

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.

Would you like more information about Nordic Sugar and our products and services?

Rhubarb and raspberry jam

Jam and marmalade with the flavours of summer

Capture the flavours of summer fruits and berries, and check out our delicious recipes for jam and marmalade. Perfect on bread at breakfast, in yogurt or with a pancake buffet. Dansukker Jam Sugar makes it even easier to enjoy your home-made jams and marmalades.

72-hour cucumber

Preserved summer vegetables

Save a little bit of summer in a jar. Pickled summer vegetables extend the flavours of summer. Perfect with late barbecue parties. Follow the recipes and you will soon have a refrigerator full of home-made pickled summer vegetables!

Summer juices

Summer juices

Take the opportunity to make juice in the summer and store away your favourite berries and fruits in bottles! Making juice is much easier than you think - see below for inspiration and our delicious recipes. The juice can be served immediately or stored for those long winter nights. Store cold or in the freezer.

Blueberry jam

Blueberries – the best berry in the forest

Blueberries are definitely the best berry in the forest. Blueberry season tends to start in July and can extend into autumn. Pick the blueberries in the forest and use in pies, jam or cordial.

Plum pie

Plums galore

Plums are one of our most common garden fruits, and are wonderful in desserts and marmalades. Why not make a delicious plum marmalade or plum chutney to serve with a cheese board? Or try our wonderful plum pie.

Individual blackberry cobblers

Blackberry deluxe

Luxurious summer blackberries! Blackberries work really well in baked goods, smoothies, jams and juices. They also add a little luxury as a decoration and garnish. Blackberries ripen in late summer and early autumn.