Cinnamon doughnuts
( MAKES 8 )
43
( Makes 8 )
Publication: Listener
25/10/2012
A doughnut just isn’t a doughnut without the sweet, comforting notes of cinnamon. Use this spice sparingly, though, for it will quickly go from adding restrained intrigue to being overpowering.
Ingredients
| 220 g | Flour |
| 1 pinch | Cinnamon |
| ½ tsp | Salt |
| 3 Tbsp | Sugar |
| 1½ Tbsp | Water |
| 7 g | Active dried yeast |
| 5 | Eggs |
| 220 g | Unsalted butter, softened |
| 1 bottle | Vegetable oil, to fry |
| 1 cup | Caster sugar, or so, for rolling doughnuts |
| 3 pinches | Ground cinnamon, or so |
| 1 jar | Raspberry jam |
| 300 ml | Whipped cream |
Directions
- Put the flour and cinnamon into a large bowl. In a smaller bowl mix the salt, sugar, water and yeast, then rub this into the flour with your fingertips. Add the eggs and mix until the dough comes together. Add the butter and continue to mix until the dough is smooth and springy. All of this can be done in an electric benchtop mixer with a dough-hook attachment. Cover the bowl with a damp tea-towel and leave in a warm place for an hour.
- With lightly floured hands, roll the dough into 8 balls. If you want to make a hole in the doughnuts, push the handle of a wooden spoon through the centre. Leave the balls on a lightly floured tray to prove for 20 minutes.
- Pour the oil into a deep saucepan or deep-fryer to a depth of at least 10cm. Get the oil hot (175C). Test with a little bit of dough; when dropped into the oil, it should float to the surface and brown. Lower the doughnuts gently into the oil and cook until golden brown – about 10 minutes. Fry in batches if necessary, so as not to overcrowd the pan.
- Scatter caster sugar and few pinches of ground cinnamon over a baking tray. Drain excess oil from the doughnuts, then roll in the sugar until well-coated. Fill with jam and cream and eat while still warm.
http://www.bite.co.nz/recipe/6588/Cinnamon-doughnuts/?frmcol=1297
Comments
oldgoldrefinery
added 63 days agoAre you sure this recipe is correct? That seems like a lot of butter and eggs for that amount of flour. Should it be wet like a brioche dough?
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