Doughnuts #2 recipe
information
Deep-fried Doughnuts rolled in sugar and cinnamon are a favourite teatime treat with adults and children alike. Serve these on the day they are made to enjoy them at their best.
ingredients
225 g (1/2 lb) strong plain flour
1/2 tsp salt
50 g (2 oz) caster sugar
1 tbsp butter or margarine
4 tbsp warm milk
2 tsp spoons dried yeast
1 egg, beaten
Oil for deep-fat frying
1/2 tsp salt
50 g (2 oz) caster sugar
1 tbsp butter or margarine
4 tbsp warm milk
2 tsp spoons dried yeast
1 egg, beaten
Oil for deep-fat frying
To finish:
3 tbsp caster sugar
1/2 tsp ground cinnamon
1/2 tsp ground cinnamon
method
1. Sift the flour and salt into a warm mixing bowl. Stir in the sugar, reserving 1 tsp, and rub in the fat. Stir the reserved sugar into the milk, then sprinkle over the dried yeast. Leave in a warm place for about 10 minutes or until frothy.
2. Make a well in the centre of the flour and pour in the yeast mixture, with the egg. Mix together to form a soft dough, adding a little more warm milk if necessary.
3. Do not allow the dough to become sticky. Cover the bowl with a damp cloth and leave in a warm place for about 1 hour or until doubled in bulk.
4. Transfer the dough to a floured board and knead lightly. Roll out to 1.25 cm (1/2 in) thick and cut with a 6.25 cm (2 1/2 in) pastry cutter into about 14 rounds.
5. Cut a hole in the middle of each round with a 1.25 cm (1/2 in) pastry cutter. Put the doughnuts on a greased baking sheet, leaving room for expansion, and prove in a warm place for 1/2 hour.
6. Heat the oil gently in a deep-fat fryer until it is hot enough to turn a stale bread cube golden in 20 to 30 seconds (180 - 190°C/350-375°F on a deep-frying thermometer). Lower the doughnuts into the hot oil one at a time, until - there are three or four in the fryer, then increase the heat and fry for about 1 to 2 minutes or until golden and crisp, turning once during cooking.
7. Drain on absorbent kitchen paper and keep hot while the remaining doughnuts are cooked. Coat in the sugar mixed with the cinnamon and leave to cool before serving.
2. Make a well in the centre of the flour and pour in the yeast mixture, with the egg. Mix together to form a soft dough, adding a little more warm milk if necessary.
3. Do not allow the dough to become sticky. Cover the bowl with a damp cloth and leave in a warm place for about 1 hour or until doubled in bulk.
4. Transfer the dough to a floured board and knead lightly. Roll out to 1.25 cm (1/2 in) thick and cut with a 6.25 cm (2 1/2 in) pastry cutter into about 14 rounds.
5. Cut a hole in the middle of each round with a 1.25 cm (1/2 in) pastry cutter. Put the doughnuts on a greased baking sheet, leaving room for expansion, and prove in a warm place for 1/2 hour.
6. Heat the oil gently in a deep-fat fryer until it is hot enough to turn a stale bread cube golden in 20 to 30 seconds (180 - 190°C/350-375°F on a deep-frying thermometer). Lower the doughnuts into the hot oil one at a time, until - there are three or four in the fryer, then increase the heat and fry for about 1 to 2 minutes or until golden and crisp, turning once during cooking.
7. Drain on absorbent kitchen paper and keep hot while the remaining doughnuts are cooked. Coat in the sugar mixed with the cinnamon and leave to cool before serving.
serving amount
makes approx. 14
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