Читать книгу Christmas with Good Housekeeping - Good Housekeeping - Страница 29
ОглавлениеThese yummy little treats are delicious on their own – or serve them with jam or the chocolate dipping sauce, opposite.
Makes 32 doughnuts
Hands-on time: 25 minutes, plus rising
Cooking time: about 15 minutes
250g (9oz) plain flour, plus extra to dust
7g sachet fast-action dried yeast
100g (3½oz) caster sugar
100ml (3½fl oz) milk
25g (1oz) butter
1 egg
Oil, to grease
Sunflower oil, to deep-fry
½ tsp ground cinnamon
Per doughnut 69 cals, 1g protein, 3g fat (1g saturates), 9g carbs (3g total sugars), 0g fibre
1. Put the flour, yeast and half the sugar into a large bowl. Heat the milk and butter in a small pan until just warm. Tip into a jug and beat in the egg. Working quickly, pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly floured work surface and knead for 5 minutes until smooth and elastic. Return the dough to the bowl, cover with clingfilm and leave to rise in a warm place for 30–40 minutes.
2. When the dough is ready, tip on to a floured work surface. Divide into 32 pieces and roll each into a ball (cover with a clean tea towel any dough you’re not working with to ensure it doesn’t dry out). Line two baking sheets with baking parchment and put the balls on the sheets (at least 5cm/2in apart), cover loosely with oiled clingfilm and leave to rise in a warm place for 10 minutes.
3. Meanwhile, fill a large saucepan one-third full with sunflower oil and heat to 150°C using a cooking thermometer. Fry the doughnuts in batches of eight until deep golden brown, 3–4 minutes per batch, turning halfway through the cooking time. Use a slotted spoon to lift out the doughnuts on to kitchen paper to drain for a few minutes.
4. Mix the remaining caster sugar with the cinnamon and tip on to a plate. Roll the doughnuts in the cinnamon sugar and serve with jam or chocolate sauce (see here) for dipping, if you like.
GET AHEAD
Fry and dust your doughnuts up to a day ahead and store in an airtight container. To serve, transfer the doughnuts to a baking sheet and wrap the whole sheet well in foil. Reheat in the oven, preheated to 180°C (160°C fan) mark 4, for 10 minutes. Re-dust in a little cinnamon sugar, if needed.
