DOUGNUTS WITH CINNAMON SUGAR
Recipe and photo: Nicolette Papas
- 500 g cake flour
- 50 g sugar
- 7 g yeast
- 10 g salt
- 50 g butter, room temperature
- 275 g full cream milk, room temperature
- 2 large eggs, room temperature
- oil for frying
- cinnamon and sugar mixture
Rub together the flour, sugar, yeast, salt and butter in a large bowl until breadcrumb like.
Make a well in the middle, and add the milk and eggs. Mix until incorporated. (It will be very wet and sticky.)
Cover and leave to plump up for 30 mins.
Tip out onto a work surface and knead for 10 – 20 mins until elastic.
Put back into the bowl, cover and prove for 60 – 90 mins until doubled in size.
Cover a large baking tray in cling film and grease with a little oil.
Roll out on a lightly floured surface and press out circles.
Place on the lined tray, cover with a damp towel and prove for 60 mins.
When the doughnuts can be lightly poked and it springs back all the way, they’re ready.
Heat the oil in a large saucepan to 170°C.
Fry each one for approx 2 mins on each side until golden.
Put on a kitchen towel to drain any excess oil. Repeat until all the doughnuts are cooked.
Toss on sugar and cinnamon mixture.
Note:
I cut some in half and piped confectioners custard in the middle.
Delightful Saturday snack.
