09/05/2024
As requested by Caitlin Tess Whit
Kiara’s Cinnamon Sugar Donuts
Okay, so this recipe can be a bit tricky. With anything, I use the trial and error method to get things exactly as I like them, and this can take a few goes when you do it - so if something isn't quite right with any of your final masterpieces, please don’t lose heart!
Cooking is all experimentation and getting creative.
Ingredients for the dough
100g granulated sugar (I rarely have caster sugar, so I did substitute with raw)
1 tsp of cinnamon
1 SMALL pinch of salt
1 lg Egg
Half a cup of milk (add this gradually, to get to right consistency)
2 tbsp of butter, melted + cooled
250g of self raising flour
Vegetable oil (for frying your yummy donuts)
Cinnamon Sugar Topping
As I mentioned, I never have caster sugar.
Blitz your raw sugar (about 150g) in a blender. This will break the raw sugar down, and you will have caster sugar. The sugar does need to be quite fine to stick onto the donuts.
Add 1tsp of cinnamon to this, and combine in a mixing bowl.
This is for shaking your hot donuts around to coat them. Be quick - they cool fast.
Method
In a large mixing bowl, combine all your dry ingredients except the flour.
Add the egg, cooled melted butter, and half of the milk. Combine.
Add 1 ½ cup of flour and beat on low, adding remaining flour as needed (Slowly combine this (if the dough isn't moist enough, slowly add some more milk, if its too wet, work more flour through until you have a workable, moist, slightly sticky dough. It should be very soft to touch. If youre finding that the dough is still too sticky to handle, just add a sprinkle of flour at a time.
Wrap the dough in cling wrap and chill for one hour.
When you're ready, heat 2-3 inches of oil in a heavy pot. Heat until it's medium to high heat. If it's too hot, the donuts will come out doughy. Too low, and they become super oily.
Roll dough out on a clean floured surface
Cut your dough into ½ inch strips, roll in your hand, and make a ring. The dough should be sticky enough still that it stays that way. Remember, these will expand in the oil as they cook, so while not making overly small, do try to accommodate for some expansion.
Place your donut ring in the oil, and flip them as they puff and expand to cook them through and get an even golden colour.
As they come out of the oil, place on a paper towel for a couple seconds, and then in your cinnamon sugar, turning/shaking to coat them. The donut has to be HOT or it does not work nearly as well.
You can make as many as the dough permits, or you can freeze the remaining. Choice is yours!
Enjoy :)
