The August edition of Delicious lived up to it's name - well the cover certainly did. Like the fritters a few months back, I just knew I had to make these...
Spanish Cinnamon Doughnuts
110 grams caster sugar
½ teaspoon vanilla extract
20 grams unsalted butter, melted
½ cup milk
185 grams plain flour, plus extra
1 teaspoon baking powder
oil, for deep frying
1 cup caster sugar mixed with 1½ teaspoons ground cinnamon & ½ teaspoon ground nutmeg
In a medium bowl, whisk the sugar, vanilla, egg, butter and milk. Sift flour and baking powder together. Add this to the wet ingredients and stir until smooth. You may need to add extra flour to create a thick batter - I needed to add another ¼ cup. Let this mixture stand for one hour.
Half fill a small saucepan with oil and heat to about 140°C to 150°C (280°F to 300°F) - now the original recipe states to heat to 180°C/350°F but this is just way too hot, the doughnuts will end up with raw centres - not the desired outcome.
Use two small spoons to shape 1 teaspoonful of batter into a rough round shape - they will have little points where they release from the spoon but that just gives them a little character. Don't be tempted to make them much bigger - you'll end up with that raw centre problem again. Also don't try to cook too many at one time or the oil temperature will drop.
Fry for a few minutes until they are golden then drain on paper towels before rolling in the spiced sugar mixture.
These are best eaten hot though I don't think that will be a problem. The real problem is trying not to eat them all yourself!
Tagged with Sweet Food