Glazed and cinnamon sugared doughnuts

Ok, I know these aren’t going to win any healthy food competitions, but they are definitely over the winning line in taste. Fluffy inside, crisp on the outside, warm and sweet.

The question is, can you eat one without licking your lips?




You’ll need a round cutter approx. 4 cm ( I have used the plastic tube that you get birthday candles in) you can use anything really.


Ingredients

265g strong white bread flour

7g fast action yeast

15g caster sugar

100ml lukewarm whole milk

1g salt

1 medium egg

Sunflower oil to fry

Cinnamon sugar

1 tsp cinnamon

3 tbsp caster sugar

Glaze

3 tbsp icing sugar

2 tsp water





Method.

Add flour to a large mixing bowl, salt one side and yeast the other.

Add sugar and egg, then add milk.

Claw the mixture together picking up all the flour to form a rough doughball.

Remove the doughball from the bowl and knead well on a lightly oiled surface for 10 minutes. (no less, you need to develop the gluten)

Place your smooth dough ball in a clean oiled roomy bowl and cover with cling film for 1 ½ hrs or until roughly doubled in size.

Tip out your risen dough and flatten out to remove air, fold in on its self until you have a sausage shape then cut into eight pieces.

Carefully smooth into perfect balls. And place on a parchment lined baking sheet with plenty of room to grow.


Place inside a roomy plastic bag to prove (rise) again for 2 hours.

Your dough balls should be puffy and risen.

Carefully stamp out a hole from the centre of each to create the doughnut shape.

And reserve the centres.

Heat oil in a large saucepan, it should be at least 10cm deep.

Test the temperature with one of the little dough ball centres, there should be lots of fizzing and the ball should float not sink.

Now the oil is ready (medium heat) gently lower a doughnut and cook approx. 4 mins on each side. You’ll need to do one at a time as they can stick together.

Don’t forget the centres… they’re chefs treats!

You’ll know by the colour they should be a lovely golden brown.

Set aside once cooked on kitchen roll to drain.


Either roll in caster sugar with cinnamon or glaze with icing.. or both!

Eat warm and tell the family you only made 4!!

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