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Cin­na­mon donuts.

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´´


• • •


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.

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