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!
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
- 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!