by Leah Halmagyi


  • 1kg bakers’ flour
  • 125g caster sugar
  • 20g instant dried yeast
  • finely grated zest and juice of 1 orange
  • 350ml water
  • 2 eggs
  • 2 egg yolks
  • 2 Tbsp malt syrup
  • 2 tsp vanilla paste
  • 1 Tbsp extra virgin olive oil
  • 125g unsalted butter, at room temperature
  • 20g fine salt
  • Vegetable oil, for deep frying
  • 1 cup raspberry jam
  • ½ cup cinnamon sugar
  • pashmak (Persian fairy floss) and dried rose petals, to garnish


Preparation time: 30 minutes (plus rising)
Cooking time: 10 minutes
Makes: 24

1 Preheat oven to 160°C. Combine the flour, sugar, yeast and zest in the bowl of an electric mixer. Whisk the juice, water, eggs, yolks, malt syrup, vanilla and olive oil in a bowl. Add the liquid to the dry ingredients with the mixer on low speed.
2 Once the mixture resembles a shaggy dough, add the butter one tablespoon at a time, then add the salt. Mix on medium speed for 5 minutes, until the dough begins to come away from the side of the bowl. Refrigerate for 2 hours until risen and cold.
3 Roll out to 3cm thick, then cut into 6cm discs with a glass or biscuit cutter. Place each on a square of baking paper, then cover a set aside for 1½ hours, until doubled in size.
4 Fry in small batches in hot (165°C) vegetable oil (use a candy thermometer to ensure the oil is not too hot) for 2 minutes each side, then drain o kitchen paper and transfer to the oven to keep hot.
5 Make a small hole in the side of each doughnut with a chopstick, then pipe jam into each. Roll in cinnamon sugar, then garnish with pashmak and dried rose petals.