Raisin Doughnuts w Miso Caramel (serves 8)

Prep time: 45 mins

Cooking time: 5 mins

3 tbsp yeast

3 tbsp sugar

3 cups lukewarm milk

600g flour

pinch salt

2 eggs, lightly beaten

½ cup raisins

canola oil for deep frying

5 tbsp icing sugar, sifted

1 tsp cinnamon

Sprinkle yeast and sugar over milk and leave in a warm place for 10 minutes until frothy. Place four and salt in bowl of electric mixer, and begin to mix. Add egg and yeast mixture, then raisins. Mix until smooth and thick. Cover and leave bowl in warm place for 30 minutes. Heat oil in a deep fryer to 190*C. Carefully place spoonfuls of mix into the hot oil. Doughnuts should float and spin, if not, turn them with spoon or tongs to ensure even cooking. Remove from oil when golden-brown, drain on absorbent paper. Mix together icing sugar and cinnamon and use this to dust cooked doughnuts. Serve hot with the Miso caramel

Miso Caramel

1 cup caster sugar

100g butter, cut into small cubes

150ml cream

1 tsp salt

1 tbsp Miso paste

Pour the sugar into a heavy pan and allow to melt down over a low heat. When melted, turn up the heat and allow to bubble until you achieve a nut brown caramel colour. Carefully whisk in the butter a bit at a time. Now whisk in the cream and miso paste, return to the boil. Remove from the heat and allow to cool.