Method

• 1.
  For the citrus caramel, place the citrus in a large heavy-based saucepan and cover with cold water. Place over high heat and bring to the boil, then drain. Repeat 6 times. This helps to reduce the bitterness of the pith underneath the skin of the fruit. On the 7th time, check to see if the fruit is soft. If not, continue to cook in the water until soft. Strain and, being mindful of the heat, place cooked citrus in a food processor and whiz until a smooth puree.
• 2.
  Place sugar in a separate heavy-based saucepan over medium heat and cook for 6-8 minutes until golden and caramel. When caramel starts to foam, add butter and, being mindful of it splattering, use a stiff whisk to stir until fully incorporated. Add caramel to the food processor and whiz with the warm citrus puree until combined. Set aside and keep warm.
• 3.
  Preheat oven to 180°C. Place leftover bread on a large oven tray and toast, tossing and stirring occasionally, for 8-10 minutes until light golden. Cool, then place in a food processor and whiz to fine breadcrumbs.
• 4.
  To make the doughnut batter, place the milk, sugar and yeast in a large bowl and stir to combine. Set aside for 10-15 minutes until frothy. Meanwhile place the flour, half of the breadcrumbs and 1/2 tsp salt in a stand mixer fitted with a dough hook and mix to combine. Gradually add the yeast and milk mixture and knead on low speed. Add the eggs, 1 at a time, then gradually add the butter until fully incorporated, scraping down the side and bottom of the mixer occasionally. Remove bowl from the mixer and cover with plastic wrap. Leave in a warm spot for 30-40 minutes or until doubled in size.
• 5.
  For the cinnamon and breadcrumb dust, place breadcrumbs, sugar and cinnamon in a bowl and stir to combine. Set aside.
• 6.
  Fill a large heavy-based saucepan three- quarters full with oil. Heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in batches, fry heaped tablespoons of doughnut batter, turning frequently, for 2-3 minutes until cooked through and golden. Drain on paper towel and dust with cinnamon and breadcrumb dust. Serve immediately with citrus caramel alongside.