Cinnamon Donuts with Raspberry Jam & Cream
Photo: Tim Elwin
This recipe takes as long as it takes to heat up the oil. These donuts might not be the usual shape but they are really light and totally moreish, so much so that you might need to make 2 batches...
Ingredients
- 1 cup Self Raising Flour
- ½ cup Full Cream Milk
- 1 teaspoon Vanilla (from 1 bean or paste)
- 1 Large Egg (65-70gms)
- Enough Vegetable Oil for deep Frying
- 1 cup Sugar
- 2 tablespoons Ground Cinnamon
For Serving;
- Good Quality Raspberry Jam
- Chantilly Whipped Cream:
- 250ml pouring cream
- Tablespoon icing sugar
- 1 teaspoon Vanilla (from 1 bean or paste)
Method
Heat the oil to 190 °C in a deep fryer or medium sized pot.
Whisk the milk, egg and vanilla in a small bowl and then add this wet mixture to the flour (in another bowl) and mix until completely combined. You are looking for a thick consistency in the batter.
Combine the sugar and cinnamon in a medium sized bowl and set aside. In another medium sized bowl, whip the cream with the icing sugar and vanilla until thick and smooth.
Use one of the below methods to get the batter into the oil:
- Get 2 tablespoons and spoon a ball into the oil using the other spoon to quickly scrape off the batter. (if you can “quenelle” this is the easiest way)
- Use a ice cream scoop to drop them into the oil (be careful about splashbacks!).
- Put into a ziplock bag, cut the corner and squeeze into the oil. (This is make long thin donuts)
Fry on each side for 30-40 seconds then take out of the oil and drop straight into the cinnamon sugar and toss until well coated. It is important to do this straight away otherwise the cinnamon sugar won’t stick.
You can either eat them now or place a few into a bowl then drizzle on some raspberry jam and a heaped spoon or two of the chantilly cream.
© Tim Elwin 2016