Cinnamon Donuts

It’s better to plan ahead for making these donuts because knead the dough the night before and during the night rises in the refrigerator. Yeast acts in a cold environment slower and more measured, which is ultimately positive affects the taste of donuts. If you do not have special cutting down for donuts, you can just cut the dough into squares, give them again rise and fry in vegetable oil, strictly watching it temperature, so that the dough is well-fried, while not burning. Put the finished donuts on paper towels to drain excess fat, and then roll in a mixture of sugar and cinnamon and enjoy it.

Recipe author – Gale Gand – American pastry chef and co-owner of the Chicago restaurant TRU

Time: 9hour. 36 minutes Difficulty: medium Quantity: 40 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Donuts

• 0.5 tbsp. milk
• 1 tsp sugar + 1/3 tbsp.
• 1.5 tsp active dry yeast
• 1 egg
• 1/4 Art. water
• 2.5 tbsp. flour
• 0.5 tsp salt
• 1/8 tsp ground nutmeg
• 4 tbsp. l (60 gr.) Melted butter
• Vegetable oil, for frying

Topping

• 1 tbsp. Sahara
• 1 tsp ground cinnamon

Recipes with similar ingredients: milk, sugar, yeast, eggs, flour premium, nutmeg, butter, cinnamon

Recipe preparation:

1. Fry the donuts. Heat in a small saucepan. milk with 1 tsp. Sahara. Add yeast and leave for 5 minutes, so that they are activated.
2. Beat the egg with water in a small bowl.
3. In a bowl of a stationary mixer with a spatula, mix the flour, the remaining 1/3 Art. sugar, salt and nutmeg. Add a mixture of yeast, beaten egg and melted butter. Take off paddle and change it to a dough hook. Knead the dough for about 15 minutes until it becomes smooth. Transfer to large a greased bowl. Cover with plastic wrap and place overnight in the fridge.
4. Roll the dough onto a floured surface about 0.5 cm thick and put it on a baking sheet. Cover with plastic wrap and refrigerate for 30 minutes to the dough rested.
5. Cut the dough into 4 cm squares. Cover the pan greased with butter sheet of parchment paper. Lay on prepared baking sheets dough squares at a distance of 1 cm. each from friend and cover with another greased parchment sheet. Put in a warm place for about 30 minutes to make the dough got up.
6. Prepare topping. In a small bowl, mix the sugar and cinnamon to roll donuts in the mixture.
7. In a large saucepan, heat the vegetable oil to 190 ° C and fry donuts for 1-2 minutes on each side. Until donuts cool, roll them in a mixture of sugar and cinnamon.