Indian doughnuts

Step 1

lace yoghurt in a sieve lined with a muslin set over a bowl. Tie with kitchen string, then chill overnight for the liquid to drain. The next day, soak saffron and 1 tsp hot water in a bowl for 5 minutes to soften.

Step 2

Gently combine drained yoghurt with icing sugar, rosewater, saffron and saffron liquid. Place in a piping bag and chill until needed.

Step 3

Combine yeast, honey, milk and 1 tbs flour in a bowl. Set aside for 10 minutes or until frothy. Place remaining flour in an electric mixer fitted with a dough hook. Add yeast mixture, eggs and 1/2 tsp salt, then knead for 2 minutes or until dough comes together. Add butter, one piece at a time, until combined. Knead for 2-3 minutes until dough is soft, but not sticky (add a little more flour if necessary).

Step 4

Transfer to a greased bowl. Cover with a tea towel and set aside in a warm place for 45 minutes or until doubled in size.

Step 5

Knock back dough. Divide into 12, roll into balls and place on an oiled baking tray. Cover with the tea towel and set aside for a further 20 minutes or until risen slightly.

Step 6

Meanwhile, combine the caster sugar, cinnamon and cardamom in a large bowl. Half-fill a deep-fryer or large pan with oil and heat to 160°C (a cube of bread will turn golden in 45 seconds when hot enough). In batches, fry doughnuts, turning, for 2-3 minutes until golden. Toss in sugar mixture.

Step 7

Repeat with remaining doughnuts. Push piping bag nozzle into the side of each doughnut and pipe in a little yoghurt. Sprinkle with pistachio to serve.