Everybody loves cinnamon donuts! This recipe calls for a thermometer as without one it can be hard to know whether your auzure Canola Oil is too hot or not hot enough. If you don’t have a thermometer handy, you can always just throw in a small piece of dough to test! This recipe makes about 12 donuts.
- 3 tsp active dry yeast
- ½ cup warm milk
- 2½ cups Healthy Baker Plain Flour
- ⅓ cup plus 1 tsp caster sugar
- 3 egg yolks
- 3 tbsp unsalted butter, softened
- 1 tsp salt
- 4 cups auzure Canola Oil (for frying)
- ½ cup caster sugar, extra
- 1 tsp ground cinnamon
- Combine the yeast, milk and sugar in a small bowl and whisk to combine. Let stand for 10 minutes or until the yeast has activated and the mixture is foamy.
- Place the flour in a large bowl, make a well in the centre and add the sugar, yolks, butter and salt. Tip in the yeast mixture and stir until just combined. Turn out onto a work surface and bring together until you have a smooth, pliable and soft dough – this will take about five minutes of kneading.
- Form into a disc shape, place in an oiled bowl and cover with plastic. Set in a warm place for 1½ hours or until doubled in size.
- Lightly dust your work surface with flour and roll out the dough until about 1.5cm thick. Using a 5cm or so cookie cutter, cut out as many rounds of dough as you can, re-roll the scraps and go again so you use all of the dough. Place these on a piece of baking paper, cover with a tea towel and let rise for 30 minutes.
- Now it’s time to fry your donuts! So first get everything ready; line a shallow plate with baking paper to drain the donuts and in another shallow plate or bowl combine the caster sugar and cinnamon sugar for rolling. Tell anyone milling about your kitchen that in about five minutes they’ll be treated to the most delicious, fresh cinnamon donut ever and then pour the canola oil into a large saucepan. Secure a thermometer onto the side of your pan and turn the heat to high. You want the temperature to reach and stay at around 180C
- Drop the donuts in the hot oil three at a time and cook for about twenty seconds on each side, then remove from the pan with a slotted spoon and let drain for a few seconds on the paper towel.
- Place in the bowl of cinnamon sugar and dust on all sides then transfer to a serving plate. Repeat with remaining dough, keeping the finished donuts warm in a low oven or under a tent of foil.
- If you have a piping bag and the inclination, fill with either custard, jam or caramel and pipe into each donut.