Cinnamon Sugar Doughnuts

Method

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1. Combine the flour, sugar, yeast and salt in a stand mixer. Add the milk, eggs and vanilla and knead 6 minutes on medium.

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2. Add the butter a third at a time, kneading until each addition disappears, then knead 8 minutes more until smooth and elastic.

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3. Prove, covered, for 90 minutes until doubled.

   Mark done Start 90 min timer

4. Roll the dough out on a lightly floured surface to 1.5 cm thick and cut rings with a 9 cm cutter and a 3 cm centre cutter. Keep the holes to fry separately.

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5. Set each ring on its own square of baking paper on a tray, cover loosely, and prove 45 to 60 minutes until visibly puffy and slow to spring back.

   Mark done Start 45 min timer

6. Heat the oil to 180°C / 350°F.

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7. Lower two or three doughnuts in on their paper squares; the paper releases after a few seconds and can be lifted out.

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8. Fry 90 seconds a side until golden with a clear pale band around the middle. Drain 30 seconds on a rack.

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9. Mix the cinnamon, sugar and salt in a bowl and roll each doughnut in it while still hot enough to steam.

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Chef’s Tips

• The paper squares trick means you never have to handle and deflate a proved doughnut.
• Keep the oil at 180°C with a thermometer. Ten degrees either way is the difference between greasy and burnt.
• Coat them hot. Cooled doughnuts will not hold the sugar.

Pairing Suggestions

• Filter coffee
• A glass of cold milk
• Warm apple compote for dipping

Storage & Reheating

Genuinely best within four hours. They keep a day in a paper bag; do not refrigerate, which stales them fast.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.