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Export 12 ingredients for grocery delivery
Step 1
To make the forest fruit compote, stir wine, sugar and cinnamon sticks in a saucepan over medium heat until the sugar dissolves. Simmer for 8 minutes or until mixture thickens slightly. Stir in fruit. Bring to boil. Set aside to cool.
Step 2
Place the milk in a small bowl. Stir in the sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy. Stir in egg and butter and transfer to a large bowl. Gradually stir in the flour and salt until smooth. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
Step 3
Stir the sour cream, icing sugar and vanilla in a bowl until smooth.
Step 4
Combine cinnamon and extra caster sugar in a shallow dish. Use a wooden spoon to stir the dough until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready a cube of bread will turn golden brown in 20 seconds). reduce heat to low. Use 2 greased dessertspoons to drop six portions of batter into the oil. Cook, turning, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Toss in the sugar mixture. repeat, in 2 more batches, with the remaining dough and sugar mixture, reheating oil between batches.
Step 5
Serve the doughnuts warm with the sour cream mixture and compote.
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