Mini cinnamon doughnuts

Soft and fluffy mini-doughnuts in delicious cinnamon sugar.  Quick and easy… perfect nibble to go with your cup of steaming hot chocolate !


Ingredients (makes a large plate of mini doughnuts):

For the dough:

• 200g plain flour
• 1 egg
• 35g melted, unsalted butter
• 20g caster sugar
• pinch of salt
• 2/3 tbsp dark rum
• 85ml milk
• 3/4 tsp dried yeast

Additionally:

• 1/3 cup caster sugar
• 2tsp ground cinnamon
• vegetable oil for frying (about 500ml)

Combine all ingredients in a large bowl and knead until the dough becomes smooth and soft, it will be sticky, but don't add any more flour.  

Place the dough back in the bowl, cover with cling film or a cloth and leave to rise for about 1h- 1,5h, until doubled in size.

When the dough has risen knead quickly, then roll out to about 1cm thick and cut out small circles (about 4cm), then leave aside to rise again for about 20 minutes.

Prepare a plate with paper kitchen towel, then combine sugar and cinnamon in a separate bowl and set it all aside.

Pour about 500ml of vegetable oil into a pot (it should be enough oil to deep fry doughnuts, they should not touch the bottom of the pot).  When the oil has reached 175C fry doughnuts few minutes on each side, until golden brown and cooked through.

Place doughnuts on a paper kitchen towel to drain off access oil, then quickly transfer into a bowl with sugar and cinnamon.

Enjoy!

Jam doughnuts

The best soft and light dough, filled with fruity jam and covered in sweet icing sugar.  Dough can be prepared the night before and left in the fridge over-night.  Doughnuts are light and fluffy and don't absorb oil while frying… delicious!


Ingredients (makes 25 doughnuts):

For the dough:

• 600g plain flour
• 10g dried yeast
• 2 tbsp dark rum
• 70g caster sugar
• 3 eggs
• 100g melted, unsalted butter
• pinch of salt
• 250ml milk

Additionally:

• 1l vegetable oil for frying
• jam for filling (about 3 jars)
• icing sugar for dusting

Combine all of the ingredients in a large bowl and knead until the dough is soft and stretchy, it will be ricky but don't add any more flour.

Place the dough in a large bowl and leave to rise in a warm place for about 90minutes, until doubled in size.

Knead the dough quickly, then roll out to just over 1cm thick and cut out 7cm circles.  

Leave on a baking sheet to rise again, for about 30 minutes.  

Pour the oil into a pot and bring to 175C, deep-fry doughnuts few minutes on each side, until golden brown and cooked through.  

Place doughnuts on a paper kitchen towel to drain off access oil, then fill each doughnut with jam (using a piping bag with a doughnut-filling nozzle).  Sprinkle with icing sugar.

Enjoy!

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!

Ingredients:

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.

Enjoy!