I've never been one for sweet things. I don't eat dessert, don't like cute animals and get on very well with societies arseholes. But this means I have a hole in my cookery experience, and this saddens me. I will endeavour to improve myself on this front with the help of this blog. Truthfully though, I didn't enjoy making this, and at one point threw some dough across the room out of frustration. This made me feel better, but then I had to clean it up, which made me feel worse. I probably wouldn't make this if i was you, but they honestly tasted delicious. Really quite delicious. Yeah, actually do make them.
Take these ingredients...
2 sachets of dry yeast
quarter cup of warm water
1 and a half cups of milk, heated to just under boiling point, then cooled to lukewarm
5 cups flour, or six or seven, sieved.
half a cup of caster sugar
third of a cup of butter
1 tsp of salt
a very lot of vegetable oil for deep frying
And for the topping...lots of caster sugar and cinnamon
Firstly, add the yeast into the water in a big bowl and let it dissolve. Then add the milk, the sugar, the butter, salt, eggs and three cups of the flour. Whisk it into a thin batter, then add another couple of cups of flour and blend until smooth. At this point it should be dryish, like a bread dough. It wasn't when I did it. It was wet and stuck to me. If it's like this with you, add more flour until it isn't. Beat until smooth, then cover and let proof in a warm area for about an hour.
After an hour, its time to roll it out and cut it to shape. Flour your surface and your pin. I used a rum bottle, because I'm a real bad boy. If you can't roll this without it sticking to everything, then you haven't used enough flour. This is the point I started getting aggressive with the dough. Don't do the same. Roll out the dough to about quarter of an inch thick. Then either take a cutter or a knife and cut out circles, or alternatively roll it into little sausage shapes. Set aside, covered for another half an hour to forty minutes on a floured tray/s.
Now heat up a saucepan to about half way with the oil and bring up to temperature. It's ready when you drop a bit of bread into it and it bubbles and browns nicely.
Drop your doughnuts into the oil and fry for a minute or so then turn and do likewise on the other side, or until they get to the desired colouring. Take out, dry on kitchen paper and then roll in your cinnamon sugar concoction and get started on the next, then the next, then the next, then the next.
You will die fat.