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Cinnamon Doughnuts
  |  First Published: July 2013



There’s nothing better than the smell of fresh cinnamon doughnuts, and there’s nothing better than making them at home with the kids to keep them quiet over the school holidays or weekends.

They also travel pretty well in the lunch box on the boat while chasing your favourite catch too! To make them isn’t all that difficult, just a little proving time, a set of cookie cutters and a rolling pin and you’re set.

Give them a go, you’ll never buy them again, trust me!

Facts

Ingredients

10g dried yeast

50g caster sugar

150ml lukewarm milk

300g plain flour (plus a little extra for dusting)

¼ teaspoon fine sea salt

50g melted butter melted and cooled

2 large free-range egg yolks

Vegetable oil for frying

Cinnamon sugar for coating doughnuts (½ cup caster sugar and 1 teaspoon cinnamon combined)

Place the yeast, sugar and 50ml of milk into a mixing bowl and allow it to become frothy. This usually takes about 10 minutes.

Add the remaining ingredients apart from the remaining milk and knead into smooth dough adding remaining milk as you go, if the dough is a little wet just add some more flour to get it to the right consistency.

Allow dough to prove for about 90 minutes.

Knock back dough, then roll out on floured surface to about 1.5cm thick.

Cut out doughnuts with a 12cm cookie cutter then cut out the centre of the dough with a 4cm cookie cutter, repeat this process until all the dough has been used, now heat vegetable oil to about 160°.

Fry 3-4 doughnuts at a time for about 90 seconds or until golden and firm, drain on paper towel, then coat generously with cinnamon sugar.

Serve warm straight away or sneak a few on the boat for later.

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