Thursday, 8 January 2015


These are proper "dough" nuts made of a  sweet dough instead of the cake like mixes of most doughnuts you buy today. These are really yummy & the mixture made about 12 doughnuts. You need to be really careful with the temperature of your oil. These doughnuts are quite thick so they take some cooking & if your oil is to hot they will burn. The cooked ones in the photos are a bit over browned but still tasted great. I only cut a couple of real shaped doughnuts the rest I just did as flat circles as I didn't have any proper circle cutters & couldn't be bothered cutting out all the holes with a knife. 


5 cups of bread flour
1 cup of caster sugar
1 sachet of yeast
1/2 teaspoon of salt
1 cup of milk
3/4 cup of warm water
1 beaten egg
75g of melted butter
2 teaspoons of ground cinnamon
Canola oil for cooking

- place the water, milk & 1/4 cup of the sugar in a bowl & add the yeast & stir. Set aside for 10 mins till frothy. 

- in a separate big mixing bowl place the melted butter & egg & mix. 

- add in the yeast milk mixture & stir well. 
- add in the salt & 4 1/2 cups of the flour, reserving 1/2 cup for flouring your work surface. 

- mix with a butter knife to form a soft dough
- then using clean hands need the dough until smooth & springy, about 7-10 minutes. The dough should only just be a little sticky. Add more flour to get the right consistency. 

- cover your bowl with some plastic wrap & allow dough to rise for about 30-40 mins. 

- once risen knock back the dough & kneed lightly. 
- cut the dough into 3 pieces & with the first roll it out on a floured work surface until it is about 2cm thick. 

- cut circles from your dough & if you have a small circle cutter you can also cut out the doughnut hole in the middle. You can also carefully do this with a knife like I did. If you don't have any cutters you can just pinch off pieces to the dough & flatten them into rounds. Repeat with remaining dough. 

- allow the doughnuts to rise again for about 15 mins before cooking. 
- heat your oil in a frying pan to a medium temperature, we are going to shallow fry the doughnuts so you need about a 1-2cm layer of oil in the pan. 
- place about 3-4 doughnuts in the hot oil, be careful not to over crowd the pan. 
- cook for about 10-12 minutes, flipping sides every 2 minutes. Keep an eye on them they will easily burn.
- while they are cooking prepare a bowl with the remaining sugar & cinnamon mixed together for coating the doughnuts. 
- once cooked, drain the doughnuts on paper towel & while still hot dredge in the cinnamon sugar mix

- enjoy!

Best eaten while warm, but we had way to many for us to eat at one time & they were still pretty tasty the next day as well. 

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