- Food writer Sarah Rainey reveals how to make cinnamon doughnuts easily
- She advises to use pastry, sugar and cinnamon to achieve the tasty treat
- The recipe makes eight doughnuts which can keep for four to five days in a tin
1. Heat 800ml sunflower or vegetable oil in a medium pan for 10 minutes. You’ll know it’s hot enough when a crumb of pastry dropped into the oil sizzles and floats to the top.
2. Roll out the pastry and fold it in half lengthways, pressing the layers together with your palm.
3. Use two round cutters — approx 6cm and 2cm diameter — to cut out ring doughnut shapes. There should be enough for ten on the first go; you’ll need to re-roll the pastry to get more.
Food writer Sarah Rainey reveals how to make cinnamon doughnuts easily with three ingredients
Roll out the pastry and fold it in half lengthways, pressing the layers together with your palm
Mix the cinnamon and sugar in a large bowl. Use a slotted spoon to transfer the cooked doughnuts to this bowl and roll them around
4. Eight at a time, drop the discs into the hot oil. Let them bubble for around a minute on each side, before flipping.
5. Mix the cinnamon and sugar in a large bowl. Use a slotted spoon to transfer the cooked doughnuts to this bowl and roll them around. Repeat for the remaining eight pastry discs. Eat hot. They’ll keep for four to five days in an airtight tin.
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May 18, 2020 at 09:15AM
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Three steps to delicious: Yummy recipes from just three ingredients - Daily Mail
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