Sunday, 19 May 2013

Baked cinnamon doughnut rings

Recipe for doughnut rings from THIS website.  Unlike most doughnuts, those are baked, not fried, which makes them lighter and less greasy.  Soft and buttery with sweet cinnamon coating.  Delicious!


For the dough:
  • 1 1/3 glass of warm milk
  • 7g dried yeast
  • 2 tbsp soft butter
  • 2/3 glass caster sugar
  • 2 eggs
  • 5 glasses of flour (I used half plain and half strong white bread flour)
  • 1 tsp salt

For coating:
  • 100g melted butter
  • 1,5 glass caster sugar (or light brown sugar)
  • 2tbsp cinnamon

Dissolve the yeast in warm milk and leave aside for 10 minutes.
Add soft butter (2tbsp) and sugar.
Add lightly beaten eggs, flour and salt.  Knead the dough on a floured surface until smooth.  It should not be sticky, if it is add a little more flour.
Leave covered to rise until doubled in size (about 40-60 minutes).
Knead the dough again and roll out into 1,3cm thick circle.  Cut out circles (you can use a glass to do it), then cut out the middle to make a ring shape.
Place on a baking sheet, then leave to rise again for about 40-45 minutes.
Bake at 180C for 8-12minutes (depending on size, I baked mine for 10 minutes).
While the doughnuts are in the oven, melt the butter (100g) in a small saucepan.
Mix the sugar with cinnamon.
When the doughnuts are baked, leave to cool for 2 minutes, then deep in melted butter, then sprinkle with cinnamon-sugar coating.  Leave to cool.

The recipe make about 25 doughnuts.


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