For the weekend I decided to give the kids a treat and make them Mini Cinnamon Donuts, half the size of a regular donut and sprinkled with cinnamon sugar. Just small enough to have a few bites but light enough not to spoil their appetite.
I've actually made donuts before, Jelly Donuts but this time I thought of having a break from the messy jam filling. I had blackcurrant all over my fingers the last time and covered with icing sugar too! Nope going traditional today with snack sized donuts.....but you know they were so small we all ended up eating more.
For this recipe I've adapted Martha Stewart's Donut Hole recipe and tweaked it to make these smaller sized Mini Cinnamon Donuts.
Mini Cinnamon Donuts
3 3/4 cups plain flour
6 1/2 tablespoons sugar
2 1/2 teaspoons yeast
1/2 teaspoon salt
2/3 cup milk, warm
2 large eggs, lightly beaten
30 g butter, soften
1L vegetable oil for frying
1 teaspoon ground cinnamon, coating
6 1/2 tablespoons sugar
2 1/2 teaspoons yeast
1/2 teaspoon salt
2/3 cup milk, warm
2 large eggs, lightly beaten
30 g butter, soften
1L vegetable oil for frying
1 teaspoon ground cinnamon, coating
1/2 cup extra caster sugar for coating
1. In a bowl, add plain flour, yeast, sugar, salt. In a separate bowl combine the milk and eggs.
2. Pour the egg mixture into the dry ingredients and mix. Add the soften butter and knead the dough on a lightly floured surface until it forms a soft dough, about 8 mins.
3. Roll the dough into a ball and place it in a greased bowl, cover with a damp cloth and leave to proof until doubled in size or for about 1hr.
** I would normally preheat the oven 180C for 3mins and turn the heat off. Place the bowl (I usually use a enamel mixing bowl) with damp cloth into the oven to proof.
4. Punch down the dough and knead to form a ball. Using a 1tbsp measuring spoon scoop out the dough and roll it into a ball. Poke a hole in the centre of the ball using a the blunt end of a chopstick. Arrange the donuts on a greased baking tray to proof for about 30 mins
5. Heat the oil for deep frying and then bring the heat down to medium. Deep fry the donuts in batches and carefully fry on each side until lightly golden. Remove and drain on paper towels.
6.Roll the donut while warm into a bowl of the cinnamon and sugar mixture. Shake off the excess sugar and serve.
I made these donuts thinking that it's only half the size of a regular donut but ended up eating more than I intended to eat. Too many bite size pieces to eat!!!.....Makes about 20
2. Pour the egg mixture into the dry ingredients and mix. Add the soften butter and knead the dough on a lightly floured surface until it forms a soft dough, about 8 mins.
3. Roll the dough into a ball and place it in a greased bowl, cover with a damp cloth and leave to proof until doubled in size or for about 1hr.
** I would normally preheat the oven 180C for 3mins and turn the heat off. Place the bowl (I usually use a enamel mixing bowl) with damp cloth into the oven to proof.
4. Punch down the dough and knead to form a ball. Using a 1tbsp measuring spoon scoop out the dough and roll it into a ball. Poke a hole in the centre of the ball using a the blunt end of a chopstick. Arrange the donuts on a greased baking tray to proof for about 30 mins
5. Heat the oil for deep frying and then bring the heat down to medium. Deep fry the donuts in batches and carefully fry on each side until lightly golden. Remove and drain on paper towels.
6.Roll the donut while warm into a bowl of the cinnamon and sugar mixture. Shake off the excess sugar and serve.
I made these donuts thinking that it's only half the size of a regular donut but ended up eating more than I intended to eat. Too many bite size pieces to eat!!!.....Makes about 20
Im new to baking, do I need to prepare the yeast according to the packaging and then add the prepared yeast to the flour and sugar?
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