Homemade cinnamon sugar doughnuts
I have great memories of eating fresh doughnuts when I went to the market with my grandma as a child, there is something so irresistible about the smell of frying doughnuts and the scent of cinnamon and sugar in the air. For me doughnuts taste 10 times better when they are fresh, personally I’d have them with afternoon tea but hey, if you want to have them for breakfast, be my guest, they are good eaten anytime of the day!
Yield (makes): 15 about doughnuts
Prep time: 1 ¼ hours
Cooking time: 15 minutes
3 ½ cups (350 g) Strong white bread flour
1/3 cup (55 g) white sugar , plus more for dusting
1 ½ teaspoons dried yeast
1/2 cup (120 ml) warm water
5 free range egg yolks , beaten
2 tablespoons (25 g) unsalted butter , melted and cooled
½ teaspoon salt
1 teaspoon vanilla extract
Vegetable oil for frying
2 teaspoons ground cinnamon
Special equipment needed: Deep fryer
1. Mix the flour, sugar, salt and yeast together. Add the egg yolks, warm water, vanilla and butter and stir to a soft dough - add an extra splash of water if you need to.
2. Knead the dough for 5 minutes and then place the dough into a lightly oiled bowl, cover and leave for an hour until doubled in size.
3. Knead the dough lightly on a floured surface for a few seconds, and then roll into small rounds, using a floured finger poke a hole into the center of each round to make a ring doughnut, the ring will get bigger as the doughnuts fry, leave for about 10 minutes before frying
4. Heat the oil in a deep-fat fryer to 170°c/325F
5. Carefully slip the doughnuts in a few at a time; they will sink and then bob-up again. Wait for them to brown and cook for 2 to 3 minutes flipping them over halfway through. Drain and then roll in the sugar and cinnamon mix whilst still warm
6. Serve immediately
Let the doughnuts cool down and dip into a frosting made with icing/confectioners sugar and water and then dip into colored sprinkles for a fun alternative to sugar and cinnamon.