Cinnamon Spiced Doughnuts

As the summer comes to a close and temperatures start to drop, in my opinion, there is only one great (and very tasty) way to warm your spirits.

My Cinnamon Spiced Doughnuts are a new favourite of my family. Straight from the fryer, into some cinnamon sugar and popped on a plate - you can't get a doughnut any fresher than this!

INGREDIENTS

For the doughnuts

- 275g Strong white bread flour (plus extra for dusting)

- 1tsp Ground cinnamon

- 45g Caster sugar

- 7g Yeast

- 1 Large egg (beaten)

- 150ml Warm milk (38 degrees c)

- 55g Melted butter

 For the Coating

- 150g Caster sugar

- 1tbsp Ground cinnamon

You will also need: A deep fat fryer

METHOD

- Place flour, sugar, cinnamon and yeast in a bowl and create a well in the centre.

- In a separate bowl whisk together the milk, egg and melted butter.

- Pour the milk soloution into the flour mixutre and bring together into a smooth dough using your hands.

- Once the dough has formed, tip onto a lightly floured surface and knead for approx. 10 minutes.

- Place in a lightly oiled bowl, cover and leave in a warm place to rise for around 1 hour.

- Remove from the bowl and divide the dough into 12 - 15 small round balls, placing each "dough ball" on a sheet of baking parchment.

- Cover with cling film and leave to rise for a further hour.

- While the dough is proofing, heat your oil to 190 degrees c in a deep fat fryer (or alternativlely you can fill half of a large saucepan and heat).

- When ready take two balls of dough at a time and place them in your fryer.

- After 3 minutes, use a spoon to flip the doughnuts to allow them to cook on the other side and cook for a further 3 minutes.

- Prepare the coating by placing sugar and cinnamon in a bowl and stirring until the cinnamon is evenly distributed.

- Remove from the oil and place on a sheet of kitchen towel to remove any excess oil before rolling in the sugar coating and placing on a serving plate.

- Repeat this until all your doughnuts are cooked.

- I find these doughnuts don't last long because they are eaten up quickly by my family, but in theory, these should last up to 2 days in an airtight container - but they are definitley better the fresher they are!

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