This doughnut recipe gives a light and fluffy dough with none of the heaviness associated with standard doughnut recipes which have eggs and milk. Lotus seed paste can be purchased from most Asian stores.

Put in a mixing bowl:

2/3 cup of water

1 package of yeast

2 cups of plain flour

1 tbsp brown sugar

pinch of salt

Beat thoroughly, cover and let rise (about 3o minutes).  Punch down and let dough rise again until light.

Meanwhile, take lotus seed paste and pinch bits and roll them into balls equal in size to a boiled egg yolk.  Make 16 lotus balls.

Next, take the dough and roll them into 1 inch rounds (make 16). Place a lotus ball in the centre of the round and then cover the whole of the lotus ball with the pastry.  Use your hands to roll the doughnut into a uniform ball shape.

Heat fat to 370F (180C).  Fry and Drain.  Makes 16.

Serving suggestion with custard: