4
cups of self raising flour
2
tablespoons of caster sugar
1
teaspoon of salt
1
beaten egg
10
fl oz of warm milk
Light
oil
105g
(31/2) of warm melted butter
2
tablespoons of dry yeast
1) Combine flour , sugar, salt
and yeast in a mixing bowl, and combine milk, eggs and butter in a separate bowl.
2) Gradually fold in the flour mix to create a
soft dough
3) Turn the bowl onto a
lightly floured surface and knead for 10 min, the dough should turn soft and
pliable, roughly the same consistency as
pizza dough (but don’t over knead, otherwise the doughnuts will turn rock
hard!)
4) Put the dough in an lightly
oiled bowl before wrapping in clingfilm and placing somewhere warm, 45 minuted
to an hour should be fine.
5) Once the wait is up knead
the dough for a minute before letting it rest for a 5 minutes.
6) Roll out to roughly 5 mm
thick before cutting into circles with a biscuit cutter, leave the discs on a lightly floured surface
for 20 minutes to rise.
7) Heat the oil ( the oil
should be up to about 21/2 inches) to 130 degrees (be sure to let the oil get
hot first, and be sure not to the oil smoke up the gaff)
8) Fry until golden brown on
both sides and cooked through, a few tester balls should be made first, and
drain the doughnuts on paper towels.
9) To make the cinnamon sugar
take some caster sugar and some powdered cinnamon and mix in a bowl......that’s
it
10) Be sure to toss the
doughnuts into the sugar while their hot, so the sugar can crystallize and cling
to the doughnut.
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