Hot crossed doughnuts

INGREDIENTS: For the doughnut bites: 10g instant yeast ¼ cup sugar 150ml warm milk 325g flour, Pinch of salt 2tbsp sunflower oil 1 egg lightly beaten 1tsp ground cinnamon ½tsp ground nutmeg ½tsp ground ginger ¼cup sultanas Vegetable oil; for frying Castor sugar; for dusting For the crosses: ¼cup flour Pinch of sugar 2tbsp water METHOD:

Place the yeast into a small bowl and add a tbsp of sugar and two tbsp of warm milk. Mix to form a paste and then set aside for 10 minutes.

Sift 225g of the flour, salt, cinnamon, nutmeg and ginger and make a well in the centre.

Pour the frothy yeast mixture into the well, with the warm milk, oil and beaten egg.

Mix together using the back of a knife and then add in the remaining flour. Tip on to a lightly floured surface and knead until smooth and elastic. Place dough into a lightly greased bowl, cover with a tea towel and leave in a warm place to rise for about 45 minutes. Once the dough has risen, add the sultanas and knock back the dough.

Divide dough into 20 balls and place on a lightly floured baking tray. Cover with a tea towel and set aside for 30 minutes. To make the crosses, mix together the flour with the water until a thick paste is formed. Place into piping bag and pipe a thin cross on each ball.

Deep-fry the doughnuts in hot oil until golden brown and cooked through.

Remove from oil and immediately dust with castor sugar. Serve warm.