METHOD

Using the whisk attachment on the Stand MIXER, combine all the dry ingredients, on low until there are no lumps and well mixed. This helps aerate the flours also.

Replace the whisk with the dough hook and set speed to knead/3.

Add in milk and butter and allow machine to knead dough for 10-15 mins.

Cover the bowl with plastic wrap and allow to activate for 10 mins in a warm draft free area - if it’s cool at home, preheat a clothes dry for 5 mins then place the bowl in the empty drum and close the door. It’s the perfect humid spot.

Turn the dough out onto a lightly floured surface and roll out to be 1.5-2 cm thick. It will be very sticky.

Using a 4 cm round cutter, cut out the holes and place them on a lightly floured tray and cover wITH damp cloth.

Re roll excess pastry to cut remaining holes.

Meanwhile, Place the crisper tray and stand into the microwave and set it too airfry 230’c 7 mins.

The microwave wil preheat for 3mins, then remove the tray with an oven mit and place as many holes you can fit on the tray leaving a 5mm gap between each one.

Spray lightly with oil and place into microwave.

Return tray to microwave and complete cooking process.

Once cooked, place each donut hole onto a pastry rack on top of baking paper to cool.

Repeat cooking process with remaining donut holes.

For choc dipped:

Place broken chocolate into a microwave safe bowl and use the pre-set cooking mode “melt chocolate”. Set weight to 180 g or close as possible.

Remove and stir well. Dip the holes one by one into the choc and place back on rack to dry with a few sprinkles.

For cinnamon sugar:

Place warm donuts into a metal bowl and spray lightly. Toss so they are lightly coated in oil.

Make a mixture of 1/4c caster sugar and 1-2 ts cinnamon and toss the lightly oiled warm donuts into this to coat well.

Best eaten the day of cooking.