CIN­NA­MON SU­GAR PUFFS To buy this gor­geous 7-piece en­ter­tain­ing set,

Better Homes and Gardens (Australia) - - Party Food -

Prepa­ra­tion time 20 mins plus 1 hour prov­ing Cook­ing time 25 mins Serves 8-10

200ml milk

25g but­ter

2 Tbsp caster su­gar,

plus ex­tra ½ cup 5g dried yeast 2 free-range eggs 2 cups plain flour

2 tsp ground cin­na­mon Oil, for deep-fry­ing

STEP 1 Put milk and but­ter in a large heat­proof jug and mi­crowave for 30-sec­ond in­ter­vals un­til but­ter has melted and milk is warm, not hot. Stir in caster su­gar and yeast and set aside for 2 min­utes. Add eggs and whisk un­til smooth.

STEP 2 Put flour in a large bowl and make a well in the cen­tre. Pour in milk mix­ture, whisk­ing un­til a smooth bat­ter forms. Cover with plas­tic wrap and set aside for 1 hour to al­low dough to dou­ble in size.

STEP 3 Mean­while, com­bine ground cin­na­mon and ex­tra caster su­gar in a large wide bowl.

STEP 4 Pour enough oil into a large deep saucepan un­til 5cm deep. Heat oil to 160°C on a cook’s ther­mome­ter.

STEP 5 Use 2 tea­spoons to care­fully drop tea­spoons of bat­ter into the hot oil, cook­ing about 8 dough­nut balls at a time, cook­ing for about 5 min­utes, turn­ing oc­ca­sion­ally un­til golden and cooked through.

STEP 6 Re­move dough­nut balls from oil us­ing a slot­ted spoon and drain on pa­per towel, then im­me­di­ately add to the cin­na­mon su­gar. Toss well to coat, then trans­fer cin­na­mon-coated dough­nut balls to a large plate.

STEP 7 Re­peat Steps 5 and 6 to cook re­main­ing bat­ter. Serve.

Su­gar and spice and all things nice – and choco­latey and fruity – are on this plat­ter of temp­ta­tion per­fect for a tea or din­ner party


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