Cinnamon sweet doughnuts are always a favourite!
- 10g (1½ sachets) dried yeast
- 400g plain flour
- 45ml warm water
- 25g unsalted butter, melted
- 1 egg
- 220ml milk, warmed
- 45g caster sugar
- 3g fine salt
- vegetable oil, for deep-frying
- 45g cinnamon sugar
1 Combine the yeast, 2 Tbsp flour and the water in a large bowl and mix well. Set aside for 10 minutes until foamy. Add the butter, egg, milk, sugar, salt and remaining flour, then mix until a dough forms.
2 Turn the dough onto the bench and knead for 5 minutes, until smooth. Place in a lightly oiled large bowl and cover with cling film. Set aside to prove for 1 hour, until doubled in size.
3 Place the dough on a lightly-floured bench and flatten gently to form a rectangle 1½cm thick. Cut out circles with a 7m biscuit cutter, then use a 2cm cutter to make the central hole. Arrange on sheet of non-stick baking paper to rise for 20 minutes, until doubled.
4 Heat 10cm deep vegetable oil in a medium saucepan to 180°C. Fry the doughnuts in batches for 5 minutes, turning several times, until lightly golden, then drain on kitchen paper. Toss with cinnamon sugar and serve while warm.