Magimix PRO 500 - Manual (Page 40)

38
Desserts
Cinnamon doughnuts
Serves 4
2 eggs
100g caster sugar
100ml soured cream
350g plain flour
2½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
¼ tsp ground cinnamon
4 tbsp caster sugar mixed
with 1 tsp ground cinnamon
Oil for frying
Preparation: 20min.
Cooking: 2min. per batch
Whisk together the eggs and sugar until frothy, then stir
in the soured cream. Using a sieve, sift the flour, baking
powder, bicarbonate of soda, salt and cinnamon into
the mixture. Mix until everything comes together to form
a sticky dough. Transfer to a lightly floured surface and
knead briefly until the dough becomes soft and smooth
in texture.
Roll the dough until it’s about 5mm thick. Cut out circles
in the dough using a pastry cutter, approximately
7.5-9 cm diameter. In the centre of each one, cut a
smaller circle approximately 2.5 cm in diameter. Transfer
the rings and centre circles to a piece of greaseproof
paper and repeat until all the dough is used.
Heat plenty of oil in the deep fryer to 180° C.
In batches, place a few doughnut rings and the centre
circles into the oil and fry for about 2 minutes or until
golden brown. Once cooked, drain in the basket and
then on kitchen paper, then toss in the sugar and
cinnamon.
Serve hot for a better flavour.