Mmmm..Cinnamon Doughnuts…Me likey, makes me feel warm and fuzzy
I don’t usually deep-fry anything as I find clean-up a hassle but once in awhile when doughnut craving takes over (which is quite rare), I’ll take that original style thank you: fried not baked. I wanted to bypass all the kneading and cutting of the usual ‘O’ shaped doughnut so a quick perusal of my cookbook collection landed me Karen Martini’s no-knead drop doughnuts! Perfect! I decided to omit the chocolate cardamom custard that accompanies the already delicious cinnamon sugar treats but just to take sinful up a notch, I doused half of the doughnuts with melted dark chocolate! It’s called drop doughnuts because you literally drop spoonfuls of rested dough batter into the hot oil. Keeps well for 2-3 days but best enjoyed warm and fresh! If you have an injection nozzle or pastry syringe, you could even pipe in some strawberry jam/jelly and oooooohhh salted caramel or just enjoy them plain with warm cinnamon and sugar like I do; whatever tickles your fancy.
Chocolate-drenched doughnuts says ‘Eat me!’
Drop Cinnamon Doughnuts
(adapted from Cinnamon Doughnuts with Chocolate and Cardamom Custard by Karen Martini: Cooking At Home)
1 tsp dried yeast
4 tablespoons warm water
50 g castor sugar
400 ml milk
60 g unsalted butter
pinch of salt
3 free-range eggs, lightly beaten
580 g plain flour
vegetable oil, for deep-frying
1/2 cup pure icing sugar
1 1/2 tsp ground cinnamon ( I used 2 tsp cinnamon)
- Combine the yeast, water and a pinch of sugar in a small bowl and whisk to combine.
- Place the milk in a saucepan over medium heat and bring almost to the boil, then remove from the heat.
- Place butter, salt and remaining sugar in a large bowl and pour in the hot milk.; whisk until all the ingredients have dissolved, then set aside to cool.
- When cool, add the yeast mixture and eggs, and stir in the flour until the mixture is smooth; cover and rest at room temperature for 1 hour.
- Heat the oil to 170oC in a deep-fryer or large saucepan and deep-fry tablespoons of the doughnut mixture until golden and cooked through. Drain on paper towels
- Combine the icing sugar and ground cinnamon and dust over the doughnuts.