Fermented Doughnuts

Cinnamon and Sugar Doughnuts

Makes 18-20 small doughnuts

  • 125 ml milk
  • 250 ml warm water
  • 70 ml vegetable oil (¼ cup + tsp)
  • 1 egg
  • ½ teaspoon salt
  • 1 tablespoon caster sugar
  • 300 g plain flour 2 cups
  • 3 teaspoons active dry yeast
  • Vegetable oil for cooking. 
  • 1 cup cinnamon sugar for dusting
    • To make the cinnamon sugar combine 2 teaspoons of cinnamon with 1 cup of caster sugar

Place milk and warm water, oil, egg, salt and sugar, flour and yeast in a bowl of an electric mixer.  Whisk on low until combined then turn up to medium-high and beat for several minutes until the mixture is glutinous and shiny.

Leave to stand for ½ – 1 hour

To cook the doughnuts pour oil to the depth of 10 cm in a large saucepan and heat over medium heat (180 degrees) or until a cube of bread turns golden in 15 seconds

Use 2 soup spoons to shape a doughnut (one to scoop the mix out of the bowl and one to scrape into the hot oil) First test one doughnut to check for oil temperature/ the doughnut should be golden in 2-3 minutes, turn over the doughnut to cook evenly.

Fry in batches of 3 – 4 doughnuts at a time.  Drain on paper towel and then roll in cinnamon sugar.

Serve immediately.