February 25th, 2009


Bite Size Cinnamon Sugar Doughnuts

Doughnuts could be described as devils food; you simply just can’t get enough of them. Or shall I say that’s my excuse!

As these Bite size cinnamon sugar doughnuts  limit themselves to only a third or fourth mouthful, it makes you feel less guilty.

These ones do not have any filling as I  serve them with an Airy Hot Chocolate Drink, delicious!

If you would like to fill them you can use a syringe to inject a tasty surprise into your bite size cinnamon sugar doughnuts. I suggest trying homemade Raspberry Jam or a smidgen of Russet Apple Compote or the ever so naughty Quince Curd.

  • 125g strong bread flour
  • 125g plain flour
  • 1tsp salt
  • 40g unrefined caster sugar
  • 15g fresh yeast or 7g dried yeast
  • 100ml full fat milk
  • 2 free range egg yolks
  • 30g unsalted butter
  • sunflower oil for deep fat frying
  • ½ tsp ground cinnamon
  • 100g unrefined caster sugar for dusting

mini_doughnuts_rawWeigh out the strong bread and plain flour, sugar, salt and if you have use dried yeast add this to the flour in the mixer bowl.

Heat the milk to 37°C (blood temperature) if you choose to use fresh yeast; add the yeast to the warm milk and dissolve.

Turn the mixer on with the dough hook, mix on low speed, and add the warm milk. Mix the dough for 5 minutes, add the egg yolks one at a time and mix well after each addition.

Once all the eggs are incorporated, cut the butter in small pieces and add the butter to the dough. Mix the butter in fully, about a further 2 minutes.

Grease a metal bowl. Turn the dough out on a lightly floured surface kneed until the dough becomes smooth ball shape.

Place the dough in the greased bowl, cover the bowl with a clean dry tea towel, let the dough prove in a warm place until double in size. This depends on how warm or cold the room temperature is but this can take up to about 40 minutes.

mini_doughnuts_cinnamon_sugar1Once the dough has doubled in size, remove the dough from the bowl and gently divide the dough in small pieces, roll each piece in a finger thick sausage shape.

Cut in to 5cm pieces( small pillows), place the cut dough on a lined oven tray. Cover with clean dry tea towel and let it prove for the second time, this will not take long at all.

While the doughnuts prove for the second time, heat the oil to 160°C and prepare the cinnamon sugar for dusting. Mix ¾’s of the unrefined caster sugar and the cinnamon, place it in a food processor or blender and pulse until it becomes finer, but not too much, as it will turn  to powder. Add the rest of the unrefined caster sugar to the cinnamon sugar and mix. Set aside.

Carefully deep fat fry the doughnuts until golden brown, do not let them brown too much as this will make them too crispy and the sugar will not stick.

As soon as the doughnuts are golden, drain them on to kitchen paper and then roll them in the cinnamon sugar while hot.

Serve these bite size delights while warm.

Makes about 40 bite size doughnuts.

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