Lockdown baking continues – Cinnamon Ring doughnuts
Who doesn’t like a hot, sugary, yeasty doughnut? Let’s take it to another comforting taste level and get a bit seasonal and add cinnamon sugar to the mix! I think these are perfect if you need to cheer yourself in thee dark, dismal covid days! I was always too scared to deep fat fry in a pan but
having a deep fat fryer has taking the anxieties of burning the house down away! Don’t get me wrong it’s seldom used but when I crank her up and chuck something in it’s usually a real treat and utterly indulgent.
1 Sachet yeast dried or 15g fresh
4 tbsp sugar
150ml warm milk
225g plain flour
¼ tsp salt
50g butter, melted
1 egg, beaten
Oil for deep-frying
Mix the yeast with 1/2 teaspoon of sugar and 2 tablespoons of warm milk.Place it in a warmish room for 15 mins until frothy.
Mix the flour and one tablespoon of the sugar together
Warm the milk – don’t boil it. Take off the heat and add the butter, it will melt on its own.
Place all ingredients into a mixer or bowl and mix well until a dough forms.
Knead for 6 mins and then leave to prove in a warm place for an hour or until doubled in size
Once risen sprinkle flour on to a surface and roll the dough to about 1 cm thick. Use a cutter to cut shapes
Place on a grease proof paper and put in a cold oven – don’t switch it on! Boil a kettle and place a cup of boiling water in the oven and shut the door – this will act like a proving drawer! Leave for 20 mins
Meanwhile sort your fat fryer out and heat the oil to about 190 degrees centigrade.
Remove the dough from the cold oven and place a couple at a time in the fryer basket and cook each side of 1 minutes
Drain on kitchen towel then repeat until all dough is used up. Roll in
75 caster sugar mixed with 2tsp cinnamon for dusting