Makes about 16
Preparation time: 10 minutes
Cooking time: 15 minutes

What you will need

  • 11/2 cups (150g) self-raising flour
  • 1/3 cup (70g) caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp finely grated orange rind
  • 1/2 tsp bicarbonate of soda
  • 3/4 cup (185ml) buttermilk
  • 1 egg, lightly whisked
  • 30g butter, melted
  • Vegetable oil, to deep-fry
  • Vanilla yoghurt, to serve
  • 1/2 cup (70g) pecans, coarsely chopped
  • Orange zest, to serve

Maple and orange syrup

  • 50g butter, chopped
  • 1/2 cup (125ml) maple syrup
  • 1/2 cup (100g) brown sugar
  • 1/4 cup (60ml) orange juice
  • 1/4 cup (60ml) water
  • 1 cinnamon stick

 

To make the maple and orange syrup, combine the butter, syrup, sugar, orange juice, water and cinnamon in a saucepan over medium-low heat. Cook, stirring occasionally, for 2 minutes or until sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, stirring occasionally, for 5 minutes or until syrup thickens slightly. Remove from heat.

Combine the flour, sugar, cinnamon, orange rind, bicarbonate of soda and a pinch of salt in a large bowl. Whisk the buttermilk, egg and butter together in a jug. Pour the buttermilk mixture into the flour mixture and stir to combine.

Heat enough oil in a large saucepan to reach a depth of 6cm, over medium heat,until 170°C (to test when oil is ready, a cube of bread turns golden brown in 20 seconds.) 

Carefully drop 4 large teaspoonfuls of mixture into the hot oil and cook, turning occasionally with a slotted spoon, for 2-3 minutes or until golden and just cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Transfer to the maple syrup mixture to soak. Repeat in 3 more batches with remaining dough, reheating oil between batches.

Use a slotted spoon to transfer doughnuts to serving bowls. Drizzle with any leftover syrup. Serve warm or at room temperature, with a dollop of yoghurt, sprinkled with pecans and orange zest.