|Eggs||1 large egg|
|MAURI Victory Flour||0.500kg|
|Ground Cardamom||1/2 tsp|
METHOD - PART 1
Combine liquid ingredients with starter. Fold in spices and dry ingredients.
Keep folding or mixing for 10-15 minutes. Take out of bowl onto lightly floured surface and knead into smooth ball.
Place in lightly oiled bowl and coat dough with oil. Cover and set aside for 4-5 hours.
During this time, typical sourdough process ie. every hour lift one edge and fold over to middle of dough.
After 4-5 hours cover and refrigerate overnight.
METHOD - PART 2
Next day – while dough is still cold, gently roll dough to ca. 4cm on lightly floured surface.
*Doughnut cutter was used to create the shape.
Place gently on a lightly oiled sheet of baking paper, leaving some space between doughnuts. Brush tops with oil.
Cover with plastic wrap. Let rise for ca. 2 hours.
*Ready when you poke it and it slowly fills back in.
Heat ca. 500 ml oil in a heavy pan to ca. 180C. Cook ca. 2-3 mins either side until golden brown.
Roll in cinnamon sugar to coat and set on cooling rack.
These instructions may vary depending on manufacturer’s premises and equipment used.