7
HOT CINNAMON DOUGHNUTS
Makes: 12
Preparation Time: 2 hours
Cooking Time: 8 minutes
Ingredients:
¾ cup full-cream milk
¼ cup caster sugar
55g unsalted butter
1 large egg
½ tsp salt
2 ¾ cups all-purpose our, plus extra for dusting
2 tsp (7g sachet) active dry yeast
oil spray
Cinnamon sugar
¼ cup caster sugar
1 tsp ground cinnamon
¼ cup full-cream milk, to coat doughnuts
Method:
1. Heat the milk, sugar and butter in a saucepan until the butter melts. Cool to room
temperate, then whisk in the egg and salt.
2. In a separate bowl (or bowl of a stand mixer) combine the our and yeast. Add the wet
ingredients and stir with a wooden spoon (or mix with a dough hook), until the dough forms
a ball. Knead until smooth and elastic, about 6-8 mins.
3. Transfer dough to a lightly greased bowl covered with a damp tea towel. Leave to rise in a
warm place until doubled in size, about 1 hour.
4. Divide dough into 12 even pieces; about 60g each. On a oured surface, roll each into
a tight ball. Press your thumb through the center to make a hole. Repeat to use all the
dough.
5. Transfer doughnuts to oiled baking sheets, leaving space for the doughnuts to rise. Cover
with a towel and leave in a warm place until doubled in size; about 45 minutes.
6. Arrange half the doughnuts on the air fry rack and spray with oil. Slide into the middle shelf
of the toaster oven. Air-fry for 3-4 minutes or until golden on top. Flip the doughnuts and
cook a further 3-4 minutes, until evenly browned.
7. Combine the cinnamon and sugar in a shallow dish. Carefully remove the hot doughnuts
from the toaster oven using tongs. Brush each with milk and roll in cinnamon sugar to coat.
Repeat with remaining doughnuts. Enjoy!
AIRFRY
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