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Cinnamon doughnuts

Cinnamon doughnuts
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

These little doughnuts are coated in cinnamon sugar and served with a lemon curd cream dip. If you like churros, you'll love these!

For this recipe you will need a cooking thermometer or a deep-fat fryer.

By Anna Haugh

From Ready Steady Cook

Shopping list

Ingredients

For the doughnuts

For the topping

For the lemon cream

Method

  1. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough.

  2. Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

  3. Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl.

  4. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so.

  5. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish.

  6. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream.