Cinnamon Doughnuts

Cook Time 1 hour, resting 1 hr 45 min

Servings 10-12

Ingredients

520g Lighthouse Biscuit, Pastry & Cake Plain Flour

10g fresh yeast

75g caster sugar

8g sea salt

210g milk slightly warmed

2 eggs

1 tsp vanilla paste

20g butter

Vegetable oil

Ground Cinnamon

Caster Sugar

Method

Combine the flour and yeast in the bowl of a stand mixer fitted with a dough hook and mix quickly to combine the yeast and flour.

Add all the remaining ingredients except for the butter. Mix on low speed for 35 minutes. The dough should be sticking to the side of bowl a little bit at this stage.  Add in the butter one small piece at a time. Continue mixing for a further 5 minutes.

Scrape the dough out onto a lightly floured bench. Pat the dough into a square and fold the corners in to create an envelope shape. Place the dough back in the bowl seam side down. Cover the top of the bowl with a damp tea towel and leave at room temperature for 1 hour and 30 minutes.

Knock the dough back with a closed fist and knead the dough on a floured bench for approximately 2 minutes. Let the dough rest for 2 minutes then roll it out and cut with a 70mm cutter, cutting a 40mm centre out of the middle. Leave the cut doughnuts on a lightly floured bench surface and cover with a clean damp cloth; let them rise for 15 minutes. Heat the oil to 180°C with the oil only halfway up the pot.

Submerge the doughnuts and once golden on the base turn over until both sides are golden brown. Remove the doughnut and place onto some absorbent paper then roll in a combination of caster sugar and cinnamon.