COOKBOOK: AWW mag recipe - Nov 2014

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Nothing better than home-made donuts!

I will agree that this is not a simple nor quick recipe and it does take some time to get the dough just right for cooking. With regards to the cutter, sometimes you need to improvise with what you have laying around in the kitchen. You will be surprised what will actually work for you.



Makes 25

3/4 cup milk

2 x 7g sachet of dry yeast

1 cup sugar

pinch of salt

4 1/2 cups plain flour

220g butter, chilled and cut into cubes

3 eggs, lightly beaten

2 tablespoons cinnamon

oil for deep frying

Heat milk over low heat until just warm. Remove from heat and pour into a jug. Add yeast, 2 tablespoons sugar and salt. Whisk with a fork until well combined. Allow to stand for 10mins.

Sift flour into a large bowl. Add butter and rub in or use a processor with a dough attachment. Process until it well combined. Add the yeast & egg. Mix well.

Place dough into a lightly floured surface. Knead for 10mins. Place dough into a lightly greased bowl and cover with plastic wrap. Stand in a warm place for 45mins.

Combine remaining sugar and cinnamon in a separate bowl.

Knock down dough and turn into a lightly floured board. Cut dough into half and knead each piece for 5mins. Roll one piece out into 1 1/4cm thick. Cut 8cm circles with a biscuit cutter. Using a 4cm round cutter, cut out centre of each circle to form donuts. Continue with remaining dough.

Fill a deep pan with oil and heat to 180C. Add 2-3 donuts at a time, cooking for 2-3mins on each side or until golden. Remove with a slotted spoon and drain on paper towels. Toss donuts one a time in cinnamon sugar until well coated. Press on with your hands lightly and then place on a serving plate.

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