4.5 cups plain flour 2.25 cups plus 1/2 tsp sugar 1 cup unsalted butter, melted 5 tsp dry yeast (2 envelopes) 1/3 cup warm water 2 tsp salt 1.5 cups milk, scalded and cooled (lukewarm) 2 tsp vanilla essence 2 large eggs 1/3 cup copha, melted 1/4 cup wheat germ 1/4 cup soy flour 1/4 cup oat bran 2 tsp ground cinnamon
In a large mixing bowl, sprinkle the yeast over the warm water. Allow the yeast to soften for 5 minutes, then stir the yeast into the water, along with the 1/2 tsp of sugar. Set the mixture aside to proof for 10 minutes; it should be foamy.
Mix the melted copha into the warm milk, then add the liquid to the yeast mixture, along with 1/4 cup of the remaining sugar, the salt, vanilla, eggs, wheat germ, soy flour, oat bran, and 1/5 cups of the flour. Beat vigourously until very well blended. Stir in the remaining flour and beat until smooth. Cover the bowl with plastic wrap and put it in a warm, draft-free place until the dough is doubled in bulk (about one hour).
Punch the dough down, turn it out on a well-floured board, and pat it out so that the dough is about 15mm. thick.
Using a star cookie cutter, cut out the dough and place the doughnuts 4 centimetres apart on a buttered baking tray. Allow the doughnuts to rise, uncovered, for another 20 to 30 minutes, or until they are doubled.
Preheat the oven to 200°C. Mix the remaining two cups of sugar with the cinnamon.
Bake the doughnuts for about 10-15 minutes, or just until they are golden brown. dip them quickly into the melted butter and roll them in the cinnamon sugar.