Hot and sizzling from the fryer and dusted with sugar and cinnamon, nothing beats a homemade doughnut. Perfect for occasional treats!
Equipment: Hart 200 mm J7 Pot
Prep time: 1 hour 45 mins
Cooking time: 15 mins
Serves: 24 doughnuts
Ingredients
3 cups cake wheat flour (384 g)
1 tsp salt (5 ml)
1 tsp ground nutmeg (5 ml)
1 pkt instant dry yeast (10 g)
3 tbsp sugar (45 ml)
2 extra large eggs
1 tsp vanilla essence (5 ml)
1½ cups lukewarm water (375 ml)
4 tbsp melted butter (60 ml)
2 to 3 cups of oil, for deep-frying (500 ml
to 750 ml)
½ cup sugar (100 g)
3 tbsp ground cinnamon (45 ml)
Method
- In a large bowl, sift together flour, salt and nutmeg.
- Add yeast and sugar.
- Lightly mix eggs, vanilla essence and water, and add to flour mixture.
- Add butter and mix well, kneading for at least 15 minutes until a soft sticky dough forms.
- Place dough in an oiled bowl, cover with a damp cloth and leave in a warm area until dough has risen to double its size (approximately 45 minutes depending on temperature).
- Turn dough out onto lightly floured surface and dust both sides of the dough with flour to prevent it from sticking to the surface.
- Roll dough out to 5 mm thickness.
- Using a doughnut cutter or round cookie cutter, cut out doughnut shapes.
- Place doughnuts on baking sheet and allow to rise until they double in size again.
- Meanwhile, heat oil in a deep, heavy saucepan.
- Deep-fry doughnuts for about 30 seconds until light brown on all sides.
- Drain on kitchen paper towel.
- In a small bowl, mix sugar and cinnamon.
- Roll doughnuts in mixture while still warm and serve.
