Two years ago I’d never have thought of making doughnuts – the treat we Britons are led to believe provides the sole source of nourishment for every police officer in North America. However, the effect of a couple of individuals upon my gastronomic sensibilities has been catastrophic to the point at which I now find myself, unable to tell right from wrong. All is not lost – you may have invaded my kitchen, Yanks, but I shall never let you sully my superior grammatical skills.
To be honest, my intention to make doughnuts, not donuts, had been made clear before these came along. Katherine, ‘mawoman’, cottoned on to this pretty quickly, like every good woman should, and bought me a doughnut pan for my birthday. It works perfectly – this was my first ever attempt! In fact, I’m so impressed, despite initial scepticism, that one might find another batch appearing not to far down the line. As you can see, the recipe was kept very simple (me being rather virginal in the doughnut department), but the cinnamon dip was wonderful and not at all overpowering.
On a side note; do you like my new milk glasses? They are made out of 100% recycled glass and cost me a mere £5! They are so cool – the bargain of the century perhaps? I think I’m about to go props galore – I also received an awesome food photography book and the photos and all that they contain are making me mighty jealous. There is something really rather pleasing about searching out and buying new crockery, etc… anyway, this post has been rather short, sweet and self-indulgent – you have my apologies – so please enjoy my first ever doughnuts.
Cinnamon Dipped Doughnuts
• 250g plain flour, sifted
• 80g granulated sugar + 3 tbsp
• 2 tsp baking powder
• ½ tsp ground nutmeg
• A pinch of salt
• 180ml buttermilk
• 2 eggs
• 4 tbsp butter, melted
• 1 tbsp ground cinnamon
1. Preheat the oven to 220C. Mix together the flour, 80g of sugar, baking powder, nutmeg and salt. In a separate bowl beat the eggs and stir in the buttermilk and 2 tbsp of melted butter. Add the wet to the dry and whisk until smooth. Grease the doughnut pan and fill each ring until almost full.
2. Bake the batter for 6-10 minutes, until the doughnuts spring back when pressed. Leave to cool for a few minutes before turning out. Dip each doughnut in turn in the remaining melted butter, followed by the remaining sugar mixed with the cinnamon – ensure a nice even coating. Serve as quickly as possible.
Cost: When one considers the ingredients used to make doughnuts one soon realises just what a rip-off they are if shop-bought. Indeed, this batch set me back a mere £1.20 – we sell a single doughnut in work for £1.10. That’s quite a ridiculous mark-up really.