- 2 T dry instant yeast
- 1 1/2 t warm water
- 1/2 cup warm milk
- 60 g caster sugar
- 50 g butter, melted
- 2 1/4 cup cake flour
- 2 free range eggs
- 2 cups oil
- For the cinnamon sugar:
- 1 cup sugar
- 1 - 2 t ground cinnamon
Add the yeast, milk and water together in a bowl and mix to combine, leave aside for 10 minutes.
Once the yeast mixture has rested add the butter, flour, eggs, sugar to the same bowl and mix lightly with a whisk or fork.
Bring the ingredients together with your hands, turn out of the bowl and knead for a few minutes, be careful not to handle it too much. When smooth, leave in a buttered bowl covered by a tea towel to double in size.
Once doubled, punch the dough down and knead for another 5 minutes and roll out the mixture until about 3 cm thick. Cut out circles with a cookie cutter and cut an incision around the width of it. Alternatively roll into fritters with the palms of your hands.
Leave on a tray for another 30 minutes to 40 minutes covered by a tea towel until they have risen again.
Carefully fry in medium to hot oil until lightly golden for about a minute or so, turning in the oil to color evenly. Once golden brown remove with a slotted spoon and drain on kitchen roll.
For the cinnamon sugar: mix 1 cup of sugar with 1 t – 2 t ground cinnamon and roll the fritters or doughnuts in there immediately to coat with sugar evenly.
FOR JAM DOUGHNUTS:
Roll in cinnamon sugar and then make a small slit in the side with a sharp knife. Using a small piping bag, carefully insert the nozzle into the slit and squeeze about a teaspoon of jam inside or use a clean syringe to do the job.
FOR ICING SUGAR DRIZZLED DOUGHNUTS:
Sift 200g icing sugar into a bowl and add ¼ cup of water to make a drizzle texture. Add more water to make a thinner Yeah drizzle if you like and more icing sugar to make it thicker. Drizzle over the doughnuts to set.