Thursday, April 17, 2003

Warm Sugared Donuts

Makes 34

4 teaspoons dry yeast
1/4 cup warm water
1 cup warm milk
1/4 cup caster sugar
4 1/4 cups plain flour
70g butter, melted
3 eggs
vegetable oil for deep frying
1 cup caster sugar, extra
1 teaspoon ground cinnamon

Combine the yeast, water, milk & sugar in a bowl. Set aside for 10 minutes (the mixture should start to foam).
Add the flour, butter & eggs, & mix with a butter knife (ie one without a sharp edge) until a sticky dough forms.
Knead the dough on a lightly floured surface then place in an oiled bowl & cover with a tea towel. Stand in a warm place for 45 minutes or until doubled in size.
Knead for 5 minutes or until the dough feels smooth & elastic when pressed.
Roll the dough out on a lightly floured surface to 1cm thick.
Cut out "O" shapes with a 7cm cutter, then cut a smaller 2.25cm "O" shape out of the larger "O" shapes.
Place the dough shapes on a tray lined with non-stick baking paper, cover with a clean towel & set aside in a warm place for 30-35 minutes or until the dough rises again.
Heat the oil for deep-frying in a saucepan (around 160ÂșC - test by dropping a cube of white bread into the oil which should turn golden brown within 30 seconds).
Cook donuts a few at a time for 1 minute each side or until golden.
Drain on paper towel briefly, then toss in combined extra sugar & cinnamon.

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