Doughnuts

Combine the milk, melted butter and yeast in a bowl. Leave for 8-10 mins for the yeast to activate.

In a large bowl, combine the sugar, flour, salt and nutmeg.

Mix the beaten egg, and vanilla into the milk mixture, then fold in the dry ingredients.

Knead with a dough hook on a medium speed for 5-8 mins until the dough is smooth and elastic. You can also knead by hand for 10-12 mins, until smooth. It’s a very sticky dough, so be prepared for messy hands.

Transfer the dough into a lightly greased bowl, cover and let it rest in a warm place until it has doubled in size, about 1 ½ hours.

Tip the dough out onto a lightly floured surface and roll out to around 1.5cm thick. Cut the doughnut shapes using a doughnut cutter or two pastry cutting rings (approx. 1 x 7.5cm and 1 x 2.5cm for the middle). Put the doughnuts (including the doughnuts holes if you would like) on a lined baking sheet. Leave to rise for 40 mins or overnight in the fridge (the doughnuts will hold their shape better if proved in the fridge).

Pre heat the air fryer to 180C (2-3 minutes).

Lightly grease the fry basket or use a sheet of pierced baking parchment (the parchment will prevent idents from the basket forming).

Add 2-4 doughnuts to the air fryer and bake for 5-6 mins until golden. Repeat with remaining doughnuts. Cool the doughnuts on a wire rack.

In a large shallow dish combine the caster sugar and ground cinnamon and mix well to combine. Brush still warm doughnuts with a little melted butter covering all the surface and dip each doughnut in cinnamon sugar, covering all over.