Olive Oil Donuts
You will need to begin this recipe the day before
500ml full cream milk, warmed
300ml thickened cream
125g sour cream
100ml Bertolli Light in Taste Olive Oil, plus extra to oil the bowl and to fry
6 eggs, lightly whisked
Grated zest of 1 lemon
1.5kg bread flour
275g caster sugar
1/2 tsp salt
1 tbsp instant dried yeast
2 cups caster sugar mixed with 1 tbsp ground cinnamon, to dust
In a very large bowl, combine all of the wet ingredients plus the lemon zest. Mix well. Add the dry ingredients and mix until just combined and the mixture comes together as a dough. Allow to sit somewhere warm for 30 mins.
Turn the dough out onto a clean work surface. Knead for 5 mins. Clean the bowl and lightly grease with Bertolli Light in Taste Olive Oil. Return the dough to the bowl to rest in a warm spot for a further 30 mins. Turn the dough out and knead for a further 5 mins. Return dough to the bowl and allow to rest somewhere warm for 1-2 hours or until doubled in size. Punch down the dough, cover with plastic wrap and refrigerate for at least 4 hours (or overnight).
To make the donuts, roll the cold dough out until it is 1.5cm thick. Use a 9cm round cookie cutter to cut 25 rounds from the dough (you may need to gather the offcuts and re-roll the dough). Use a smaller, round cutter to cut smaller holes inside the donuts.
Line two large baking trays with baking paper. Place the donuts on the trays, ensuring they are well spaced out, then leave somewhere warm for about 1-2 hours or until doubled in size.
When ready to cook the donuts, preheat Bertolli Light in Taste Olive Oil in a deep fryer (or medium saucepan) to 180ºC. Cook the donuts, 2-3 at a time, until golden and cooked through. Toss the warm donuts in the cinnamon sugar. Donuts are best eaten fresh but can be frozen after cooking and gently re-heated in the microwave.