Monday, 14 October 2013

Mini Doughnuts.


Donuts...Doughnuts...CRONUTS??? I think Americans would call these ones doughnut holes, which I thhhhiiink are the result of when the doughnut fairies make the rings and the friendly ones keep the middles for those of us that have been good (correct me if I'm wrong).


To be honest, I just made these little because I hate the idea of using vat-fulls of oil and then having to deal with it after. But lets stick with the fairies thing yeah?


I've been meaning to make doughnuts for aaages. Ever since my local farm shop started selling them fresh from the pan on weekend mornings. Theirs are big and knobbly and heavy and are meant to be rings but have got so fat that there is no longer a hole, just a little channel of crispyness and they are heaven. And so I decided that if the fancy farm shop could sell super rustic style doughnuts for actual money then I could have a crack and not be too embarrassed if they were a bit wonky.


Turns out though, I needn't have worried because, if you make them mini, doughnuts are easypeasy aaaaand have the perfect ratio of crispy outside to doughy inside. DO give them a go. With Love and Cake.


Mini Doughnuts.

A few notes:
  • Making doughnut is making bread really...check my post on white bread for lots of hints and tips.
  • You could definitely make these into larger doughnuts....I couldn't advise you on cooking times though because I haven't tried that yet.
  • These are perfect for just poppong straight into the mouth any which way, but if you want to make them fancier and more desserty they would be fabbo served with a chocolate sauce for dipping.
Makes 12....serves 2-4 depending on how you serve them
You will need

For the dough
2 tsp dried yeast
75ml warm water
125g strong white bread flour
pinch salt
25g soft brown sugar
1 tbsp flavourless oil

For frying and finishing
enough flavourless oil to fill a small frying pan 3/4 full, I used about 750ml rapeseed oil
50g granulated sugar
2 tsp cinnamon

  • Stir the yeast into the water.
  • Into a large bowl mix together the flour, salt, sugar and oil.
  • Stir the yeasty water into the flour mix and get your hands in there to bring it all together to a shiny dough.
  • Knead for 5-10.
  • Set the dough back in the bowl and put somewhere cosy for an hour or 2 or until doubles in size (the time this takes can vary hugely depending on the temperature and other factors so if you think it needs another hour give it another hour).
  • Divide the dough into 12 and form each piece into nice smooth ball.
  • Set the balls on an oiled baking sheet and leave in the cosy place for another 30 minutes.
  • Meanwhile mix together the granulated sugar and cinnamon on a plate ready for dipping for your doughnuts.
  • Heat the oil in a small saucepan until it reaches 150˚c or until you can pop a small piece of bread in there and it gently sizzles immediately.
  • Add the doughnuts to the oil in batches so they aren't crowded and cook for 3-4 minutes, turning over a few times. 
  • When the doughnuts are bronzed, remove them from the oil with a slotted spoon and leave to drain on some kitchen paper for a moment before transferring to the plate of cinnamon sugar, rolling them around to give them a good sugary coating.
  • EAT. EateatEAT. 





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