- 500g high gluten flour
- 50g sugar
- 3 egg yolks
- 7g salt
- 85g butter
- 250ml milk
- 8g yeast
- Cinnamon and white sugar to coat
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, butter, and flour. Mix for a few minutes at low speed, until the dough no longer sticks to the bowl.
Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double in size.
Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with butter paper.
Heat oil in a deep-fryer to 350F. Slide doughnuts into the hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.
Remove from hot oil. Toss hot doughnut in a mixture of cinnamon powder and white sugar (1 tbsp cinnamon in 1 cup of white sugar).