1 Sachet 10g instant yeast 1 cup warm water ½ cup milk 60g butter softened 2 extra large eggs ½ cup sugar 5 cups all purpose flour 1 teaspoons salt½ teaspoon vanilla extract
1.In bowl, add yeast to warm water and ½ teaspoon sugar, cover and rest this is to activate yeast (it will start to bubble) 2.Add milk, butter, eggs, sugar and vanilla to the above.3.In a separate bowl sift the flour and salt together and add to liquids in ½ cupincrements until a soft, slightly sticky dough has formed.Dough should be easy to handle and should not stick to a clean finger tip when touched.4.Place dough in oiled bowl and cover with plastic wrap. Allow to rise for 1 ½ - 2 hours or until doubled in size.5.Once doubled, punch down and break into 4cm diameter balls. Roll in the palms until elongated6.Place on a greased baking tray cover and allow to rest for further 20 minutes until doubled 7.Heat oil to medium. It shouldn't be too hot or the outside will brown quickly leaving the inside uncooked.8.Carefully lower the doughnuts into oil, 2 to 3 at a time . Fry for about a 3 - 4 minutes or until golden brown turning in between 9. Remove doughnuts from oil, drain access oil on a paper towel. Whilst hot roll each doughnut in castor sugar. 10.Once cooled cut slit lengthwise fill with whipped fresh cream and finish with a piece of glazed cherry.