Ingredients

The following ingredients have 4 Servings
  • 75 ml milk
  • 7 g fast action dried yeast
  • 250 g plain flour
  • 30 g caster sugar
  • Pinch nutmeg (grated)
  • Pinch salt
  • 60 g butter (melted)
  • 2 eggs
  • 3 l oil (for frying)
  • 150 g caster sugar
  • 2 tsp cinnamon

Instruction

  • Heat the milk until warm to the touch and add the quick action yeast with a tsp of caster sugar.
  • Whisk well and leave for 15 minutes until the yeast has activated and a froth has formed on top of the milk.
  • Mix the dry ingredients in a large bowl and make a well in the middle. pour in the melted butter and eggs (beaten) followed by the activated yeast and milk.
  • Stir together until a wet sticky dough has formed.
  • Let this sticky dough rest for 10 minutes.
  • Lightly oil your hands and work surface.
  • Tip the dough out on to the work surface and knead for 10 minutes until the dough becomes smooth and elastic.
  • Transfer the dough into a new, lightly oiled bowl and let prove for 2 hours or until it has doubled in size.
  • Cut the dough into small pieces and roll until they are just smaller than the size of a golf ball.
  • Place these on a lightly oiled tray and let rise again for a further 45 minutes or until doubled in size again.
  • Heat your oil to 160C.
  • Once the temperature has been reached, fry each doughnut for 1-2 minutes on each side until crisp and golden.
  • Turn the doughnuts out on to kitchen roll to remove excess oil then roll in the granulated sugar and cinnamon then place to one side to cool down.
  • Repeat until all of the doughnuts have been cooked and coated in sugar.