• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Ginger sugar (combined)
  • 1/2 tsp ground nutmeg
  • 1 tsp ginger powder
  • 1 tsp cinnamon powder
  • 3 tbsp icing sugar
  • Dough
  • 200g high protein flour
  • 50g plain flour
  • 4 tsp instant yeast granules
  • 1/4 tsp salt
  • 15g castor sugar
  • 1 egg, lightly beaten
  • 35g butter
  • 125ml UHT milk
  • 2 tbsp lukewarm water


  1. Combine ginger powder, ground cinnamon, sugar and nutmeg in a small bowl. Stir to mix well. Leave aside.
  2. Sift both flours into a mixing bowl. Stir in salt, sugar and yeast.
  3. Combine milk, lukewarm water, egg and butter in a jug. Pour this mixture into the flour. Knead using an electric mixer fitted with a dough hook until a soft dough is formed.
  4. Turn out dough onto a lightly floured tabletop and knead by hand until smooth. Cover the dough with a damp tea towel. Leave to proof for 1 hour or until well risen or doubled in size.
  5. Sprinkle a little flour over and knead again for a minute or two until smooth. Roll out dough to a 1cm thick rectangle. Sprinkle liberally with combined ginger sugar. Fold over the rectangle into half. Roll out lightly (do not press). Cut out into equal small squares.
  6. Using a sharp knife make 8 shallow cuts from the edge to the centre of square (to form a windmill). Cut out a small portion leaving a hole in the centre. Place the squares on a baking tray lined with nonstick baking paper. Leave aside for 30 minutes or until well risen.
  7. Heat oil in a wok over medium heat. Deep-fry the doughnuts in batches until golden. Remove doughnuts after frying and drain on absorbent paper. Coat the doughnuts with the combined ginger sugar.

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