Hot Cinnamon Donuts

We're right in the middle of winter here and we're all craving comfort foods in our house... Over the last few weeks, the kids have been begging me to make hot cinnamon donuts. Not the pillowy, fluffy, yeast-raised kind.. The carnival, cake-style donuts that they normally have as a treat at iconic events around Adelaide, like the Royal Adelaide Show. Of course, that made me order a home-style donut depositor machine immediately... and then regret it as soon as I started using it. If you're impatient like me - avoid it. Use 2 tablespoons to deposit the batter into the hot oil and serve the donuts as little cinnamon sugar puffs rather than rings.

You've been warned. In saying that - these are delicious! I use a few secret ingredients in mine and they honestly taste just like the hot donuts you get from food vans - only with real ingredients, no preservatives and nothing you can't pronounce. I love them because they're so quick, yeast free and there's no need for raising time etc. Lets get into it.

Recipe:

240 g plain flour

240 g self raising flour

10 g corn flour

75 g caster sugar

20 g full cream milk powder

1/4 tsp nutmeg

1-2 g salt

2 extra-large eggs (100 g raw cracked weight)

1 yolk

45 g oil (I use rice bran oil)

1-2 tsp vanilla bean paste/essence or extract

320 - 340 g full cream milk (hold 20 g of milk aside and add only if the batter is too thick) You'll also need 1.5 - 2L oil for frying - I use canola oil 200 g caster sugar 1-2 tsp cinnamon A deep saucepan or electric home deep-fryer + tongs / slotted spoon A digital probe thermometer Line 1-2 baking trays with Viva or disposable kitchen towel to drain the donuts

Method * Before getting started, keep the ingredients cold / cool and make sure the batter doesn't get too hot before frying. On hot days, rest the batter in the fridge before frying. In a medium bowl combine the liquid ingredients - the eggs, yolks, oil, milk and vanilla, whisk together and set aside. In a large bowl combine the dry ingredients, the plain and self raising flour, corn flour, caster sugar, milk powder, nutmeg and salt. Use a handheld whisk and whisk the dry ingredients together to combine. Pour the wet ingredients into the dry and mix together well with a wooden spoon until well combined, mix for 1 - 2 minutes until the liquid ingredients have all been absorbed and the dough has a thick batter consistency. Cover the bowl with cling film and allow the batter to rest for 10 minutes to allow the flour to hydrate completely. In summer, place the bowl in the fridge. In the meantime, prepare the oil for frying. Pour 1 - 1.5L of oil into a deep saucepan or electric home fryer. Heat gently until the oil reaches 170C.

When the oil reaches temperature, there are 2 options. 1 - using 2 tablespoons, scoop a generous amount of batter into the first spoon and use the second spoon to help push the batter from the spoon and gently into the hot oil. Repeat until there are 3 - 4 portions of batter floating in the oil, fry until evenly golden or for approx. 3-4 minutes. 2 - use a donut depositor... I used a large piping bag to transfer the batter from the bowl into the depositor cleanly (pour approx. 1/2 of the batter into a large piping bag, cut 2cm from the tip and then pipe the entire amount into the depositor. This makes the transfer clean and easy). Use the depositor to deposit batter cleanly into the hot oil, keep the base of the depositor close to the hot oil to avoid splashing. Cook only 2-3 donuts at a time, for 3-4 minutes, turning after 1-2 minutes to encourage even cooking. For ease, convenience and sanity, use option 1. If you really want to challenge your patience, use option 2. Tips for frying: Use a digital probe thermometer to maintain the temperature of the oil. My favourite frying temperature is 170C - this is hot enough to cook and colour the donuts evenly, without cooking or colouring too fast and risking a raw centre. The donuts should be completely cooked within 3-4 minutes. Once the donuts are evenly golden, remove from the hot oil, place onto disposable kitchen towel to drain then dust in a bowl with the additional sugar and cinnamon. Make sure the oil reaches 170C again before adding more batter and cooking more donuts. Continue until all of the batter is used. Coat all donuts and puffs in cinnamon sugar while hot. Enjoy the donuts while hot and fresh! These donuts are best enjoyed hot! But can be stored in a cool environment at room temperature, covered with cling film or in a sealed container for 1-2 days. The texture of the donuts is best on the day of making. they will develop a tough texture as they dry out.