Sunday, 2 July 2017


1 1/2 cups warm milk
2 tablespoons canola oil
2 large eggs, lightly beaten
2/3 cup sugar
2 teaspoons vanilla
5 cups plain flour
1 heaped teaspoon bread improver
2 1/2 teaspoons dried yeast

IN A BREAD all ingredients into the bread

maker in the above order. set on dough setting.  when

finished, follow the instructions below.(from punch down)

USING AN ELECTRIC MIXER with a dough  all the

dry ingredients into the bowl then the wet ingredients.

knead for 5 minutes at medium speed.

place dough into a large, clean bowl and cover with a

teatowel or plastic wrap.  place in a warm spot and let rise

until doubled in size.

punch dough down and place onto a lightly floured board. knead lightly.

roll dough out to 1/2 inch thick then cut out with a donut

cutter or 3 inch and 1 inch cookie cutters. re roll left over

dough to 1/2 inch thick and continue cutting.

keep the centre holes if desired and cook them separately.

place donuts on to baking trays lined with baking paper, cover and let rise for 45 minutes or until almost doubled in size.

heat oven to 180 c.

cook for approx. 10 - 12  minutes should be just coloured on top.

when the donuts are almost ready....

melt 125 grams butter and place in a small bowl

mix 1 cup caster sugar and 1 tablespoon cinnamon and place in another small bowl.

as soon as the donuts come out of the oven, dunk one at a time in the butter, (top and bottom) and then roll them in the cinnamon sugar.


as for the cinnamon donuts but roll in caster sugar only then place about 1 teaspoon raspberry jam into the hole in the centre.


roll them in the butter and cinnamon.

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