Sweet Cinnamon Dusted Dough Rings

4/30/2012


God, I am such a sucker for doughnuts in general.  This probably explains my once portly frame to many people who were wondering.  So I made these yesterday, and these doughy rings of goodness, lasted about 2 hours in my house.  I made them, photographed them, had a little bit of one, turned my back and when I looked back there was ONE left.  Just one, and it the was sort of deformed one that I'd dropped whilst cooking it.

If that isn't a testament to the addictive power of a homemade dough product, I don't know what is.  Personally, I think it's the fact that a warm, freshly cooked item, covered in sugar is right up there in the pleasures of life.  So the big question I'm hearing on people's lips:  "these aren't exactly a healthy food..."

To those I say, this blog is about finding the moderation in life...and then cooking it!



I've tried deep frying doughnuts before, and they were very nice (very nice indeed!) but I made these using a slightly different approach.  A healthier approach if you will.

They were made using wholemeal flours, golden caster sugars, and only a small amount of oil.  Made this way it packs a lot less calories and is probably a little better on your waistline & general health than the deep fat fried versions you can buy in pastry shops.

Still tastes damn fine though.  If you'd like to have a little go at making them, here's the recipe I've created.  There are many MANY wonderful doughnut recipes out there, but I prefer this old fashioned method.

I don't have any pictures of it being made because I was on my own, as as you will be able to tell, whilst making this recipe, it's not a process you can stop to take pictures of.

Ingredients you will need...

For yeast mixture:
1 ½ tsp dried yeast
1tsp caster sugar
4 tablespoons warm water (2 parts cold to one part boiling)

For dough mixture:
8 oz plain wholemeal flour (use white if you prefer)
1/2 teaspoon salt
1 oz golden caster sugar
2 oz light butter
1 egg, beaten.

For dusting:
200g golden fine caster sugar
1 tablespoon ground cinnamon
3 tablespoons sifted icing sugar

For cooking:
4 tablespoons sunflower oil


First off, in a jug, you'll need to sprinkle the yeast and the 1 tsp of caster sugar over the warm water.  Give it a little stir & leave it somewhere warm to froth up.  It should take about 15 minutes, and be lightly frothy when done.

Whilst that's doing it's business, mix the flour, the rest of the caster sugar, butter & salt together in a warmed bowl.  Once it's all rubbed together, make a well in the centre, add the yeast mixture & beaten egg. You'll need to stir well for about 5 minutes.  Once it starts to leave the sides of the bowl (it will still be sticky) turn out onto a floured surface and knead for 10-15 minutes until smooth and elastic.

Wrap in cling film and leave somewhere warm to rise until doubled in size.  It won't rise as quickly as a bread dough, and it won't be the consistency of it either.  It's all in the flour.  It won't be very firm.

Once it has risen, you will need to knock it back (This is basically a second round of kneading for 3-4 minutes to knock the air out of the dough).  Once you're done, slice the dough into 12 equal measures.  Roll each piece into a worm shape, bring it round and join the ends.

Leave to double in size again, for about 45 minutes.  Make sure your rings are covered (but have room to rise) and that they are somewhere warm.  Try not to giggle TOO hard at that sentence.

Once they are done, this is the fun (but more likely to end in burns) part of the recipe.

First, preheat your oven to about gas mark 6 (200 degrees Celsius)

Next heat 2 tablespoons of the oil in a frying pan on high for about five minutes until it reached a very high temperature.

Add the rings, 6 at a time into the pan, cooking for 2 minutes on each side.  Remove from the pan as soon as the two minutes are up and place onto a baking tray.

Now add the other 2 tablespoons of oil into the pan and cook the other six rings the same way, placing them on the baking tray when finished.

Now pop them in the oven for 15 minutes, keeping an eye on them as they burn very easily.

They should be done after this time.  Leave to cool for about 5 minutes.

Whilst that's cooling, toss the caster sugar (for dusting), cinnamon, and icing sugar together and leave in a big bowl.  Put a little extra icing sugar aside for dusting.

Whilst still hot (and possibly using prongs) toss in the dusting mixture, making sure it's all covered in the stuff.  Then place on a plate and sprinkle a little more icing sugar over the finished product.

SERVE!




1 comment:

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