Cinnamon Doughnuts

Serves: 
18
Cook: 
10 seconds per doughnut
Ingredients: 
  • 490g (3 1/4 cups) plain flour
  • 55g (1/4 cup) caster sugar
  • 3 teaspoons dried yeast
  • Pinch of salt
  • 250ml (1 cup) Dewfresh Full Cream or Low Fat milk, warmed
  • 100g butter, melted
  • 3 egg yolks
  • Sunflower oil, to deep-fry
  • 215g (1 cup) caster sugar, extra
  • 2 teaspoons ground cinnamon
Method: 

Step 1

Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.

Step 2

Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.

Step 3

Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.

Step 4

Use an 8cm round cutter to cut out discs. Use a 3.5cm round cutter to cut out centres. Place on a lined tray. Set aside for 15 minutes to rise slightly.

Step 5

Combine extra sugar and cinnamon on a tray. Heat oil to 180°C. Deep-fry 4-5 doughnuts for 40 seconds each side or until puffed and golden.

Step 6

Transfer the doughnuts to the sugar mixture and turn to coat. Repeat, in 3 more batches, with remaining doughnuts.

Doughnut tips:

  • For evenly shaped doughnuts, rest the dough after rolling and before cutting. This prevents the dough from shrinking.
  • Don't have a deep-fryer? Add oil to a large, deep saucepan to reach a depth of 8cm. Heat to 180C over high heat. When it's ready a cube of bread will turn golden in 15 seconds. Or, test with a wooden spoon - when the oil bubbles around the spoon, it's ready.

Recipe Source: taste.com.au