Cinnamon Sugar Doughnuts

I have decided to partake in the AlphaBakes challenge hosted by The More Than Occasional Baker and Caroline Makes blogs. Alphabakes is a fun challenge where the baker must submit an entry based on a random letter picked for the relevant month. This month's letter is D. Doughnuts make me think of carnivals and fairs in the 1940's where the whole town flocked to eat candy floss, doughnuts and other sugary delights, watch the glittering show with runaway performers and pay a couple of pence for the dizzing heights of the Ferris wheel... It seems that no one makes them at home any more, which is a real shame. They don't skimp on calories or sugar but they sure are naughty delicious. My favourite is a simple cinnamon and sugar coated ring, although you could ice these doughnuts or pipe them with chocolate ganache, jam or apple sauce. 

Paul Hollywood Recipe


For the doughnuts
500g/1lb 2oz strong white flour

50g/2oz caster sugar

40g/1½oz unsalted butter

2 free-range eggs

2 x 7g sachets instant yeast

10g/¼oz salt

150ml/5fl oz warm milk

130ml/4½fl oz water

For the coating

100g caster sugar 

3 tsp cinnamon

1. Put flour and salt in a bowl and mix in the butter with your fingertips until the mix resembles breadcrumbs. 

2. Then add yeast and stir. Pour in the rest of the ingredients (save 1fl oz of the water) and mix to a floury dough with your fingers. 

3. Add the rest of the water and bring the dough together. It may be sticky. Knead in the bowl for four minutes then take out onto a floured surface and knead for another 10 minutes. 

4. Leave to rise for at least 1 hour in a warm place covered with clingfilm.  

5. After an hour punch the dough back, form into 12 equal sized balls. Flatten slightly, then push a whole in the centre of the ball. Put your index finger through the hole and whirl the dough around your finger until quite a large hole is formed. Bear in mind the next rise will make the hole smaller. 

6. Do this with all 12 balls then leave to rise for another hour covered with clingfilm. 

7. Heat sunflower or veg oil to 180oC in a deep fat fryer or deep saucepan. Have your sugar and cinnamon on a large plate ready. Bake the doughnuts for 2-3 minutes on each side until golden. Toss in sugar straight from the fryer.