Doughnuts Recipe

300 ml warm milk

15 ml/1 tbsp dried yeast
175 g/6 oz caster (superfine) sugar
450 g/1 lb/4 cups strong plain (bread) flour
5 ml/1 tsp salt
50 g/2 oz butter or margarine

1 egg, beaten
Oil for deep-frying
5 ml/1 tsp ground cinnamon

Method:

Mix together the warm milk, yeast, 5 ml/1 tsp of the sugar and 100 g/4 oz/1 cup of the flour. Leave in a warm place for 20 minutes until frothy. Mix together the remaining flour, 50 g/2 oz of the sugar and the salt in a bowl and rub in the butter or margarine until the mixture resembles breadcrumbs. Mix in the egg and the yeast mixture and knead well to a smooth dough. Cover and leave in a warm place for 1 hour. Knead again and roll out to 2 cm/0.5 in thick. Cut into rings with an 8 cm/3 in cutter and cut out the centers with a 4 cm/1.5 in cutter. Place on a greased baking (cookie) sheet and leave to rise for 20 minutes. Heat the oil until almost smoking, then deep-fry the doughnuts a few at a time for a few minutes until golden. Drain well. Place the remaining sugar and the cinnamon in a bag and shake the doughnuts in the bag until well coated.