- 1 tbsp fresh yeast
- 4 tbsp caster sugar
- 150ml oz full fat milk warmed
- 225g plain flour, plus extra for dusting
- ¼ tsp salt
- 50g unsalted butter, melted
- 1 free-range egg, beaten
- 400ml vegetable oil, for deep-frying
- Cinnamon powder
- Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy.
- Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar.
- Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Mix to make dough and then knead, cover the bowl and leave to stand for 45 minutes or until the dough has doubled in size.
- On a floured work surface, knead the dough for five minutes, then divide into 12/15 balls and place in a warm place for 30 minutes, till they have doubled in size.
- Heat the oil in a deep pan until it reaches 190C
- Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Remove from the hot oil with a slotted spoon and drain on kitchen paper.
- Roll the hot doughnuts in the remaining sugar with cinnamon. Make a small slit in the doughnut with the tip of a knife, and fill with cold custard cream or a jam of your choice