Cinnamon ring doughnuts recipe

Cinnamon ring doughnuts

500g self raising flour 1 level tsp baking powder 90g caster sugar 2 medium eggs 2tbsp sunflower oil 200ml milk For the coating: 1 level tsp ground cinnamon 125g caster sugar

Heat the oil in a deep-fat fryer or saucepan to 170 degrees Celcius (335F). Meanwhile, sift the flour and baking powder into a bowl and stir in the sugar. Beat the eggs and oil into the milk and add to the dry ingredients, mixing with a spoon to bind them together. Work the ingredients together into a smooth ball and then turn out on to a floured work surface. (I have used a mixer for this in the past... if it feels to soft, add more flour) Roll the dough out to a thickness of just over 1cm (1/2in). Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. Re-roll the trimmings to make more doughnuts. Mix together the cinnamon and sugar to make the coating. Put into a bowl Now cook the doughnut rings 2-3 at a time. Place the rings carefully into the hot oil and cook for 3-4 mins, until golden on the bottom, then turn them over and cook for a further 2-3 mins, until they are an even golden colour and cooked through. Lift on to kitchen paper to drain briefly and, while they're still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).

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