Tivoli Road Bakery's doughnut recipe

Makes 10

Ingredients

185gm bakers flour

23gm caster sugar

2gm salt

8gm lemon zest

77gm eggs

11gm lemon oil

7gm fresh yeast

41gm water

46gm butter, softened

Vegetable oil, for deep frying

Cinnamon sugar, for dusting

Method

Mix flour, sugar, salt and zest in a bowl, and set aside. Combine yeast, water, oil and

eggs in the bowl of an electric mixer, and then add the flour mixture and mix for 10

minutes on medium speed. Add the softened butter slowly while mixing until

combined.

Cover your dough and set aside for one hour to prove.

Cut and roll the dough into 10 even balls (we weigh them at 40gm each). Set aside on a

tray at room temperature to prove until they have increased in size by half.

Deep fry the doughnuts at 180C until golden, and set aside to cool. Dust them in

cinnamon sugar and cut a slit in the side ready for filling.