Donuts de Azúcar y Canela

Ingredientes

• 230 g whole milk, lukewarm
• 2 Tbsp granulated sugar
• 2 tsp active, dry yeast
• 425 g all-purpose flour
• 1/2 tsp salt
• 1 large egg, at room temperature, lightly beaten
• 50 g neutral oil or light olive oil
• To fry - neutral oil or light olive oil
• 100 g granulated sugar
• 1 tbsp cinnamon (do less if you want these less spicy)
• 1/2 tsp ground cardamom (optional)
• Pinch of salt

Preparación

1. 1

   --- DOUGHNUTS ---

2. 2

   In the bowl of a stand mixer fitted with the dough hook, combine the lukewarm milk, sugar, and yeast, and leave to stand for 5-10 minutes or until foamy.

3. 3

   Add the flour, salt, egg and oil, and mix on low speed until the dough comes together. Continue to mix for a further 10-12 minutes until the dough is soft and smooth, and when a little is stretched, you can see light through it (the window pane test).

4. 4

   Shape the dough into a ball and place into a bowl. Cover the bowl with plastic wrap and place in the fridge for a minimum of 3 hours and up to overnight.

5. 5

   Turn the dough out onto very lightly floured surface. Roll out to about 1/2" (1.2cm) thickness. Roll the dough out to about 1/2” (1.2cm) thick. Using a circle cutter (I used a 3 1/4” circle), cut out circles of dough. Cut holes from the middles of the circles using a 1” circle cutter.

6. 6

   Place each onto a square of parchment paper then place onto a baking sheet, leaving room between. Place the doughnut holes on the sheet to proof alongside the doughnuts.

7. 7

   Press together scraps, re-roll, and cut out more doughnuts, or cut up into pieces and proof alongside the doughnuts to fry as snacks (my preferred method).

8. 8

   Cover and leave the doughnuts to proof for a further 35 to 45 minutes. When you poke them lightly with your finger, it should leave a small indentation that springs back.

9. 9

   While the doughnuts are proofing, heat the oil in a large heavy-bottomed pot (cast iron works great) or deep fryer. Heat the oil to 350°f / 180°c. Place a wire rack over a baking sheet lined with parchment paper. Combine the ingredients for the cinnamon sugar and place into a shallow bowl.

10. 10

    Once the oil has come to temperature, test it with a few scraps of dough, or the wonkiest doughnut (see tips for frying in body of post). Gently lower the doughnuts, two at a time, into the hot oil. Leave on the parchment paper if you like - it will release when added to the oil and you can fish out with tongs. Cook for about 3 minutes, flipping half way through, until golden brown. Remove from the oil using a slotted spoon and place on a cooling rack.

11. 11

    Allow to cool for 30 seconds before tossing in the sugar. Repeat the process with the rest of the doughnuts. Allow to cool on a rack.