Thursday, January 27, 2011

Cinnamon Doughnuts

Recipe for appr. 30-35 donuts

For the doughnuts:
500g self-raising flour
1 level teaspoon baking powder
90gr caster sugar
2 medium eggs
2 tablespoon sunflower oil
200ml milk
Enough sunflower oil for frying

For the coating:
1 tablespoon ground cinnamon
1/2 cup caster sugar


Sift the flour and baking powder into a bowl and stir in the sugar. Place the the eggs, milk and oil and beat them. Add scoop by scoop the dry ingredients to combine all the ingredients together. As soon as a smooth dough ball is formed turn it out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Using a donut cutter cut out the donuts and remove the centers. In case you do not have donut cutters use your imagination. For example you may use a cup to cut the dough and do not cut the center. Re-roll the trimmings to make more doughnuts or you may fry those as they are.
Allow the doughnuts to stand for a few minutes while you prepare the coating and the oil for frying. Mix the cinnamon into the sugar in a small bowl and heat the oil in a deep-fryer to medium/high heat.
Fry the doughnuts 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 minutes, until golden on the bottom, then turn them over and cook for a further 2-3 minutes, until they are golden brown.
Lift on to kitchen paper to drain briefly and, while they're still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool.
Serve them with coffee or tea. Enjoy!