MASTER THESE SWEET, FLUFFY DELIGHTS
Crisp on the outside and pillowy on the inside, these golden rings, tossed in powdery cinnamon sugar, are the ultimate weekend treat.
STEP 1 Place the milk, yeast and 1 tablespoon of caster sugar in a bowl and mix to combine. Set aside in a warm place for 10 minutes or until the surface is foamy. Place remaining caster sugar, flour, yolks, butter and yeast mixture in the bowl of an electric mixer with a dough hook attached. Beat on low for 4–5 minutes or until the dough is smooth.
STEP 2 Place the dough in a large, lightly greased bowl. Cover with a damp cloth and set aside in a warm place for 45 minutes or until dough has doubled in size. Turn it out onto a floured surface and knead for 5 minutes or until smooth.
STEP 3 Roll out the dough to 1cm thick. Using a dusted 8cm round cutter, cut 8 rounds of dough. Using a dusted 3cm round cutter, cut holes from the centre of each round. Repeat with remaining dough to make 12 donuts. Place on a baking tray lined with non-stick baking paper. Cover with plastic wrap and set aside in a warm place for 30 minutes or until dough has doubled in size. For the cinnamon sugar, place the cinnamon and sugar in a bowl and mix. Set aside.
STEP 4 Half-fill a large saucepan with the oil and place over medium heat until temperature reaches 180°C. Cook the donuts for 30 seconds each side or until golden. Drain on paper towel. Immediately toss each in the cinnamon sugar to coat before serving. Makes 12.
´´These pillowy, golden rings are the ultimate weekend treat´´
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TIPS AND TRICKS
You can deep-fry the “holes” of the donuts to make mini donut balls. Although you prepare them in the same way, they will cook more quickly. You will only need to deep-fry them for about 20 seconds each side.
It’s important to let the dough “prove” to ensure it achieves a light, airy texture. Warmth is essential for dough to rise. A good way to prove your dough is to turn the oven to a very low temperature of 60°C– 80°C, open the oven door and place your bowl of dough on the door for the required time. When letting the donuts rise for a second time after you’ve kneaded the dough, they should become slightly puffy with
Instead of cinnamon sugar, you could try ginger. Place ¼ cup (55g) white sugar and 1 teaspoon ground ginger in a small bowl and mix to combine.