Doughnuts

Doughnuts are easy to make by hand, easier still using a breadmaker. Use dough - pizza setting if you do want to use your breadmaker. They are best made on the day of serving, although you can freeze unused dough for later use.



Ingredients:
300ml milk, warmed
90g butter, melted
2 60g eggs, beaten lightly
1 1/2 tsp salt
55g caster sugar
600g bread flour
2 tsp (7g) instant yeast
1 cup caster sugar, extra
2 tsp ground cinnamon

Method:
Blend the yeast with a little of the warmed milk, stir in the remaining milk and 1 tbsp of the sugar, stand in a warm place for about 10 minutes or until frothy.
Meanwhile in a large bowl, sift the salt, remaining sugar and flour. Make a well in the centre, stir in the butter, eggs and yeast mixture, mix to a soft dough. Turn out onto a lightly floured surface, knead the dough for about 10 minutes or until smooth. Place the dough in a lightly oiled large bowl, cover, stand in a warm place for about 40 minutes or until the mixture has doubled in size.
If using a breadmaker, place all ingredients into the breadmaker according to manufacturer's instruction. Set machine to the correct dough setting. When dough is ready, remove from machine, let rest for 10 minutes on a floured board.

Turn the dough onto a lightly floured surface, knead for about 5 minutes or until smooth and elastic. Roll the dough out on floured surface to about 1.5 cm thick. Cut into rounds using a doughnut cutter. Place the doughnuts on a lightly greased trays, cover loosely with plastic wrap, stand in a warm place for about 20 minutes or until increased in size by half.

Heat the oil in a deep fryer or large deep saucepan to approximately 160C. Deep-fry doughnuts in batches, until golden brown and cooked through, turning frequently. This should take about 5 minutes per batch. Drain the doughnuts on absorbent paper; cool for 1 minute.

Toss the warm doughnuts in combined extra sugar and cinnamon.