Recipes continued
Buttermilk doughnuts
2 teaspoons dry yeast
1 ¼ cups buttermilk
¼cup caster sugar 4 cups plain flour 1 teaspoon salt
¼cup light olive oil 2 eggs, lightly beaten
Cinnamon sugar
1 cup caster sugar
2 teaspoons ground cinnamon
1.In a small bowl, whisk the yeast into the warmed buttermilk with 1 tablespoon of the sugar. Mix well and stand in a warm place for 1 minutes or until the mixture begins to bubble.
2.Sift the remaining sugar, flour and salt into a large bowl. Make a well in the centre and mix through the oil, eggs and yeast mixture. Mix to a soft dough.
3.Place mixture onto a lightly floured surface and knead dough for about 10 minutes or until dough is smooth and elastic.
4.Place dough in a bowl; cover, and stand in a warm place for about 40 minutes or until dough has doubled in size.
5.Turn dough onto a lightly floured surface and knead again for about 5 minutes or until smooth and elastic. Roll dough out to a 1 cm thickness for a thinner doughnut or to a 1½ cm thickness for a thicker doughnut. To cut doughnuts use either a doughnut cutter or a 9cm cutter and a 3cm cutter. Place doughnuts onto a tray lined with baking paper and cover with plastic wrap, stand in a warm place for about 20 minutes.
6.Heat oil to 160°C. Cook doughnuts, in batches, turning once during cooking, until golden in colour.
7.Drain doughnuts on absorbent paper then toss in cinnamon sugar mixture.
22
