I made these in the bread machine using the raisin dough setting, but you can knead the dough by hand if you prefer. Makes about 35-40 mini doughnuts.
Note: The liquid (egg and water) should weigh about 125ml together, so add the egg and top up with water to this amount.
For the dough:
1 teaspoon quick-rising yeast
200g strong white bread flour
½ teaspoon salt
1 tablespoon caster sugar
25g unsalted butter
1 large egg
65ml water (approximately, see note above)
1 large handful of dried cranberries
3-4 tablespoons caster sugar
Large pinch of cinnamon, optional
Put the yeast, flour, salt, caster sugar, butter, egg and water into the bread machine in the correct order for your machine.
When it comes to the water, you may need a little more, keep an eye on it and add as necessary to make a smooth, soft dough.
When the dough is ready, roll it out gently onto a floured surface, it should be 1-1½cm thick. Cut out little rounds with a small cutter, my cutter was 3½cm in diameter. Place them onto a floured baking sheet and lightly lay some cling film over the top, before leaving in a warm place to rise until they have doubled in size.
Half fill a small, deep, heavy-based saucepan with sunflower oil and heat it to 190ºC. Carefully put 6-7 doughnuts (one at a time) into the oil and fry for about 2 minutes on each side, or until golden brown.
Remove from the oil with a slotted spoon and drain on a plate covered with kitchen paper. Fry another batch, checking the oil temperature between each batch.
Roll the doughnuts in the caster sugar and cinnamon, if using, until covered.
These are best when eaten the same day, serve warm if possible.
You can also make slightly bigger doughnuts, cover with a vanilla icing and decorate with edible glitter.
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