Cinnamon doughnuts
- Preparation and cooking time
- Total time
- + rising time
- Easy
- Makes 24
Ingredients
- 1 pack (1 tbsp) active dried yeast
- 500g plain flour, plus more for dusting
- 100g caster sugar, plus more for coating
- 1 tbsp plain yoghurt
- 3 yolks eggs
- 25g butter, melted and cooled
- for deep-frying groundnut oil or rapeseed oil
- for dusting cinnamon
CHOCOLATE SAUCE
- 200g dark chocolate, broken into chunks
- 142ml pot double cream
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 doughnuts 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 doughnuts in it. Serve with the chocolate sauce for dipping while they are still warm.
