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Cinnamon doughnuts

Cinnamon doughnuts

Preparation : 20 min Resting : -
Cooking : 3 min Equipment :
Difficulty :
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Serves 4 :
2 eggs
100 g caster sugar
100 ml soured cream
350 g plain flour
1 tsp bicarbonate of soda
2 ½ tsp baking powder
½ tsp salt
¼ tsp ground cinnamon
4 tbsp caster sugar mixed with
1 tsp ground cinnamon
Oil for frying
1Whisk together the eggs and sugar until frothy, then stir in the soured cream. Using a sieve, sift the flour, baking powder, bicarbonate of soda, salt and cinnamon into the mixture. Mix until everything comes together to form a sticky dough. Transfer to a lightly floured surface and knead briefly until the dough becomes soft and smooth in texture.
2Roll the dough until it’s about 5mm thick. Cut out circles in the dough using a pastry cutter, approximately 7 ½ -9 cm diameter. In the centre of each one, cut a smaller circle approximately 2 ½ cm in diameter. Transfer the rings and centre circles to a piece of greaseproof paper and repeat until all the dough is used.
3Heat plenty of oil in the deep fryer to 180°C.
4In batches, place a few doughnut rings and the centre circles into the oil and fry for about 2 minutes or until golden brown. Once cooked, drain in the basket and then on kitchen paper, then toss in the sugar and cinnamon.
5Serve hot for a better flavour.


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