793

Cinnamon donuts

  • makes 24

Whisk yourself away to the seaside with our best fresh doughnut recipe: these cinnamon-dusted donuts with chocolate sauce are the perfect rainy-day project. If you're feeling particularly indulgent serve with vanilla ice cream on the side.

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Ingredients

  • active dry yeast 1 pack (1 tbsp)
  • plain flour 500g, plus more for dusting
  • caster sugar 100g, plus more for coating
  • plain yoghurt 1 tbsp
  • eggs 3 yolks
  • butter 25g, melted and cooled
  • groundnut oil or rapeseed oil for deep-frying
  • cinnamon for dusting

chocolate sauce

  • dark chocolate 200g, broken into chunks
  • double cream 142ml pot

Method

  • Step 1

    Mix the yeast with 135ml warm water and stand for about 5 minutes, until foamy. Add the 125g flour and mix until combined – if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume.

  • Step 2

    Add the remaining flour along with the sugar, yoghurt and a pinch of salt, then add the egg yolks and cooled melted butter and beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size.

  • Step 3

    Cut the dough in half and cover with clingfilm. Roll out each piece on a floured surface to 1cm thick. Using a very small round cutter (3cm max), cut out rounds. Put on a piece of non-stick baking paper and leave to stand for 15 minutes.

  • Step 4

    Make the chocolate sauce by melting the chocolate into the cream in a pan or microwave. Keep warm.

  • Step 5

    Heat a pan or a deep fryer ⅓ full of oil until it’s hot enough to brown a cube of bread in 1 minute. Fry the donuts in batches, turning, until they’re golden brown – about a minute each side. drain on paper towels.

  • Step 6

    Mix the caster sugar with a little cinnamon and roll the donuts in it. Serve with the chocolate sauce for dipping while they are still warm.

Nutritional Information

  • Kcals 231
  • Carbs 30.4g
  • Protein 3.2g
  • Fat 11.6g
  • Salt 0.03g
  • Saturates 4.7g
  • Fibre 0.9g
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