We've never met a doughnut that we didn't like. Enriched dough, baked or fried to perfection. Dipped in sugar, or topped with icing - we're always up for a doughnut, and these cinnamon spiced doughnuts by Benji's Baking are among the best.
Cinnamon spiced doughnuts
Make your own bakery-level cinnamon doughnuts at home!
Brought to you by Benji's Baking
For the doughnuts
- 275 g strong white bread flour (plus extra for dusting)
- 1 tsp ground cinnamon
- 45 g caster sugar
- 7 g yeast
- 1 large free-range egg (beaten)
- 150 ml warm milk (38°C)
- 55 g melted butter
For the coating
- 150 g caster sugar
- 1 tbsp ground cinnamon
Put the flour, sugar, cinnamon and yeast in a bowl and create a well in the centre.
In a separate bowl, whisk together the milk, egg and melted butter.
Pour the milk mixture into the flour mixture and bring together into a smooth dough using your hands.
Once the dough has formed, tip onto a lightly floured surface and knead for approx. 10 minutes.
Place in a lightly oiled bowl, cover, then leave in a warm place to rise for around 1 hour.
Remove from the bowl and divide the dough into 12-15 small round balls, placing each ‘dough ball’ on a sheet of baking parchment.
Cover with clingfilm and leave to rise for a further hour. 8 While the dough is proving, preheat the oil to 190°C/375°F in a deep fat fryer (or alternatively you can half-fill a large saucepan with oil and heat).
Once ready, take two balls of dough at a time and place them in the fryer.
After 3 minutes, use a spoon to flip the doughnuts so that they cook on the other side and cook for a further 3 minutes.
Prepare the coating by placing sugar and cinnamon in a bowl and stirring until the cinnamon is evenly distributed.
Remove from the oil and place on a sheet of kitchen paper to remove any excess oil. Roll in the sugar coating and place on a serving plate. Repeat with the remaining doughnuts.