Lamington Doughnuts

Method:
1) For the doughnuts: Briefly stir together the yeast and warm water in a mixing bowl. Set aside in a warm place for 5-10 minutes until frothy.

2) Add the flour, milk, softened butter, egg, sugar, and salt, and mix until you have a rough, sticky dough.

3) Cover loosely with a damp tea towel and set aside to rise for 1 hour.

4) After rising, turn out the dough onto a floured surface and pat down into a round approximately 1.25 cm | 0.5" thick. Use a round cookie cutter to cut out 24 rounds of the dough.

5) Place a tablespoon of apricot jam in a rough circle towards the edge of the rounds. Drape the remaining rounds on top and seal at the edges with a little water. Poke a hole through the centre of the doughnuts, making sure the inner circle of the doughnut is well-sealed.

6) Arrange on lightly floured trays and cover with tea towels. Leave to rise for a further 30-40 minutes until puffed.

7) Heat the vegetable oil in a large, heavy-based saucepan to 185°C | 365F using a kitchen thermometer to accurately gauge the temperature.

8) Fry 2-3 doughnuts at a time, turning occasionally in the oil, until golden-brown and crisp. Carefully remove with a slotted spoon and drain on kitchen paper.

9) For the icing: Combine the chocolate and coconut oil in a heatproof bowl. Set over a half-filled saucepan of simmering water, stirring occasionally until melted.

10) Remove from the heat and let cool. Line two large baking trays with greaseproof paper and place the coconut in a large bowl.

11) Dip the doughnuts into the melted chocolate, turning to coat thoroughly with a fork. Lift out and place in the coconut, swirling and tossing gently to coat.

12) Leave to set and dry on the lined trays before serving.

For more food and recipe inspirations this Christmas, visit stockland.com.au/christmas

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Ingredients

• 2 tsp dried active yeast
• 2 tbsp warm water
• 450 g | 3 1/4 cups plain flour, plus extra for dusting
• 250 ml whole milk, at room temperature
• 3 tbsp butter, softened
• 1 large egg
• 2 tbsp caster sugar

• 1 tsp salt
• 300 g | 1 1/4 cups apricot jam
• 1 1/2 l vegetable oil, for deep-frying
• 350 g | 2 1/2 cups good-quality dark chocolate, chopped
• 3 tbsp coconut oil
• 240 g | 3 cups desiccated coconut

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