250ml full cream milk, warmed
1/3 cup caster sugar
2 tsp active dried yeast
50g unsalted butter, melted and cooled
400g plain flour
2 tsp each ground cinnamon, ground ginger
1 tsp each ground cardamom, ground aniseed
Sunflower or vegetable oil to deep fry
Desiccated coconut to toss
Mandarin zest to grate (optional) – add the juice to the syrup too then.

Syrup:
750g caster sugar
750ml water
1 handful dried or fresh mandarin peel

Combine the warm milk with the sugar and yeast and set aside for 5 minutes to froth. In a bowl add the flour, spices and a pinch of salt and stir to combine then add the milk mixture, butter and mix until a dough forms then knead until smooth then set aside for 1 hour to double in size. Using 1 tbs heaped dough form into round donuts then place on a greased tray to rise in a warm place for another 15 minutes.

Heat oil to 160 degrees then fry the donuts in batches until dark golden then place on a wire rack.

For the syrup, combine the sugar, water and mandarin peel in a small saucepan and simmer until sugar has dissolved. Add the donuts, in batches, and cook in the simmering syrup for 3-4 minutes, turning, then drain, cool and toss in desiccated coconut.