Meals and Courses

Cinnamon Doughnuts

prep Time 1½—2½ hours, depending on machine, plus shaping, proving and cooking
  • 1 large egg, beaten
  • 225 ml (7½ fl oz) milk
  • 2 teaspoons vanilla extract
  • 25 g (1 oz) unsalted butter, softened
  • ½ teaspoon salt
  • 450 g (14½ oz) strong white bread flour
  • 50 g (2 oz) caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 100 g (3½ oz) caster sugar
  • 1 teaspoon ground cinnamon oil, for deep frying

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual.

Fit the pan into the machine and close the lid. Set to the dough programme.

At the end of the programme turn the dough out on to a floured surface and cut it into 10 equal pieces. Shape each into a ball and space them, well apart, on a large, greased baking sheet. Cover loosely with oiled clingfilm and leave to rise in a warm place for 30—40 minutes or until almost doubled in size.

Mix together the sugar and cinnamon on a plate. Put 8 cm (3 inches) oil in a large saucepan and heat it until a small piece of bread sizzles on the surface and turns pale golden in about 30 seconds.

Fry the doughnuts, 3—4 at a time, for about 3 minutes, turning them once until golden on both sides. Drain with a slotted spoon on to several sheets of kitchen paper. Cook the remainder. Roll the doughnuts in the cinnamon sugar while still warm. Serve freshly baked with strawberry jam and whipped cream, if liked.

Like This? Try These
More on Food