Drop Cinnamon Doughnuts

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)

Ingredients

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)

Method

  1. Combine the yeast, water and a pinch of sugar in a small bowl and whisk to combine.
  2. Place the milk in a saucepan over medium heat and bring almost to the boil, then remove from the heat.
  3. 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.
  4. 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.
  5. 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
  6. Combine the icing sugar and ground cinnamon and dust over the doughnuts.

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