Provided you have a deep-fat fryer doughnuts are easy to make and an unbeatable sweet treat. This recipe is more of a classic French cinnamon baignet, but don’t be afraid of adapting it and filling the dough with your favourite jam or fruit puree.
Cinnamon doughnuts
Serves 4
250g bread flour
220g caster sugar
5g salt
60g butter, softened
10ml dark rum
100ml milk
2 egg yolks
1 egg
10g fresh yeast
10g ground cinnamon
Place the flour, 20g of the sugar, salt and butter into the bowl of an electric mixer. Mix well with a dough hook. Meanwhile, in a separate bowl mix the rum, milk, egg yolks, egg and yeast. Pour the milk mixture into the bowl of dry ingredients and continue to mix until the dough is smooth, elastic and begins to come away from the side of the bowl.
Remove the dough from the mixer into a clean bowl, cover with clingfilm and place in the fridge for one to two hours.
After the dough has rested remove it from the fridge and cut it into 25g pieces. Roll each piece into a ball and place on a baking sheet with silicon paper, leaving plenty of space in between each ball.
When all the dough is rolled place a sheet of clingfilm on top and leave the dough somewhere warm to prove until doubled in size.
Once the dough has doubled in size, heat a deep-fat fryer to 170C. Carefully lower each doughnut into the oil and roll it around with a spoon to cook evenly. You may need to do this in batches. The doughnuts should take around five minutes to cook.
While the doughnuts are cooking take mix the remaining sugar with the cinnamon in a large bowl. Once the doughnuts are done carefully remove them from the oil on to a tray with kitchen paper to remove any excess oil.
Toss the doughnuts in the cinnamon sugar then serve.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here