Orange Blossom Doughnuts with Cardamom Sugar

• Doughnuts:
• 255g plain flour
• 5g salt
• 35g castor sugar
• Zest of 1 lemon
• 15g dried yeast
• 100ml milk, warm
• 2 eggs
• Cardamom Sugar:
• 5 tbsp ground cardamom
• 1 cup castor sugar
• Orange Blossom Custard:
• 6 egg yolks
• ½ cup super fine sugar
• ¼ cup or 40g all purpose flour
• 2 cups or 500ml milk
• 40ml orange blossom liqueur

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To make the doughnuts: 1. Warm up your milk to a light simmer (do not boil). Add your yeast and sugar and whisk. Set aside for yeast to activate (approx. 5mins) 2. Use the Kneading blade, select Pastry P1 setting. Add plain flour, salt, lemon zest and 2 eggs. Lock lid into place. Knead together for 2 mins, then slowly pour in your milk, sugar and yeast mixture through the viewing hole and knead until a smooth dough forms. 3. Take your dough and roll into 20g balls on a floured board or benchtop. Once finished, cover with cling wrap and allow to prove for 1 hour. 4. While waiting for your doughnuts to prove, heat your deep-fryer to 160oC (too high and they will burn and the centre will be raw). 5. Make your spiced sugar, simply by adding your two ingredients with the Mixer attachment on Manual setting, Speed 3 for 30 seconds. Place into a large bowl for coating later. 6. Once proved, gently using a spatula, fry your doughnuts. Once golden brown, flip and place straight into the spiced sugar. (be careful not to burn your fingers as they will be very hot). 7. Serve with a side of Orange Blossom Crème Pâtissier or Dolce De leche.

To make the Orange Blossom Custard: 1. Place all your ingredients (except orange blossom liqueur) in the i-Companion XL with the Beater attachment. Cook on Manual setting, Speed 4 at 85oC for 8 minutes. 2. Once cooked and thickened, add your orange blossom and cook for a further minute and a half. 3. Remove custard from the bowl, and place in a container with an airtight lid or cling wrap to ensure that it doesn’t form a skin.