Cinnamon doughnuts
- Preparation and cooking time
- Total time
- + rising time
- Easy
- Makes 24
Skip to ingredients
- 1 pack (1 tbsp) active dried yeast
- 500g plain flourplus more for dusting
- 100g caster sugarplus more for coating
- 1 tbsp plain yoghurt
- 3 yolks eggs
- 25g buttermelted and cooled
- for deep-frying groundnut oil or rapeseed oil
- for dusting cinnamon
CHOCOLATE SAUCE
- 200g dark chocolatebroken into chunks
- 142ml pot double cream
Nutrition: per serving
- fat11.6g
- saturates4.7g
- carbs30.4g
- fibre0.9g
- protein3.2g
- salt0.03g
Method
step 1
Mix the yeast with 135ml warm water and stand for about 5 minutes, until foamy. Add the 125g flour and mix until combined – if you have a table top mixer, use the beater attachment, cover and leave to rise until doubled in volume.
step 2
Add the remaining flour along with the sugar, yoghurt and a pinch of salt, then add the egg yolks and cooled melted butter and beat until the dough comes together, about 2 minutes. Knead for a minute then put in an oiled bowl, cover and leave to rise again until doubled in size.
step 3
Cut the dough in half and cover with clingfilm. Roll out each piece on a floured surface to 1cm thick. Using a very small round cutter (3cm max), cut out rounds. Put on a piece of non-stick baking paper and leave to stand for 15 minutes.
step 4
Make the chocolate sauce by melting the chocolate into the cream in a pan or microwave. Keep warm.
step 5
Heat a pan or a deep fryer ⅓ full of oil until it’s hot enough to brown a cube of bread in 1 minute. Fry the doughnuts in batches, turning, until they’re golden brown – about a minute each side. drain on paper towels.
step 6
Mix the caster sugar with a little cinnamon and roll the doughnuts in it. Serve with the chocolate sauce for dipping while they are still warm.
