Cinnamon doughnut balls

Name: Cinnamon doughnut balls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 32
Ingredients: 250 g (9oz) plain flour, plus extra to dust; 7 g sachet fast-action dried yeast; 100 g (3 1/2oz) caster sugar; 100 mL (3 1/2fl oz) milk; 25 g (1oz) butter; 1 medium egg; Oil, to grease; Sunflower oil, to deep fry; 1/2 tsp ground cinnamon

These yummy little treats are delicious on their own – or serve them with jam or the chocolate dipping sauce featured in our DIY Chocolate-dipped Pretzel recipe.

By The GH Kitchen TeamPublished: 16 January 2013

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Food, Cuisine, Sweetness, Finger food, Dishware, Ingredient, Baked goods, Dessert, Serveware, Dish,

Preparation Notes: Plus rising

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Yields:

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Ingredients

250 g (9oz) plain flour, plus extra to dust
7 g sachet fast-action dried yeast
100 g (3 1/2oz) caster sugar
100 ml (3 1/2fl oz) milk
25 g (1oz) butter
1 medium egg
Oil, to grease
Sunflower oil, to deep fry
1/2 tsp ground cinnamon

Directions

1. Step 1
  Put flour, yeast and half the sugar into a large bowl. Heat the milk and butter in a small pan until just warm. Tip into a jug and beat in the egg. Working quickly, pour the liquid into the flour mixture and stir to make soft dough. Tip on to a lightly-floured work surface and knead for 5min until smooth and elastic. Return dough to the bowl, cover with clingfilm and leave to rise in a warm place for 30-40min.
2. Step 2
  When dough is ready, tip on to a work surface. Divide into 32 pieces and roll each into a ball (cover any dough you're not working with to ensure it doesn't dry out). Line two baking sheets with baking parchment and put the balls on the sheets (at least 5cm apart), cover loosely with oiled clingfilm and leave to rise in a warm place for 10min.
3. Step 3
  Meanwhile, fill a large saucepan one-third full with oil and heat to 150°C using a cooking thermometer. Fry doughnuts in batches of eight until deep golden brown, about 3-4min, turning halfway through cooking time. Use a slotted spoon to lift out doughnuts on to kitchen paper to drain for a few minutes. Repeat with remaining doughnuts.
4. Step 4
  Mix remaining caster sugar with the cinnamon and tip on to a plate. Roll the doughnuts in cinnamon sugar and serve with jam or chocolate sauce for dipping, if you like.

Per Serving:

Calories: 61
Total carbs: 10 g
Sugars: 4 g
Total fat: 2 g
Saturated fat: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time