RECIPE: Fresh Doughnuts with Vanilla & Cinnamon Sugar

James Martin's Fresh Doughnuts with Vanilla & Cinnamon Sugar

Doughnut Recipe Ingredients:

• 250g (9oz) strong white flour, plus extra for dusting
• pinch of salt
• 40g (1 ½ oz) castor sugar
• 30g (1oz) butter, softened
• 150ml (1/4 pt) water
• 20g (3/4 oz) yeast
• vegetable or sunflower oil for frying
• vanilla and cinnamon sugar mix

Method:

1. Put all the ingredients except the oil and coating sugar into a large bowl and mix together, then tip out onto a lightly floured surface and knead for 5 minutes.
2. Put the dough back in the bowl and leave to double in size.
3. Divide the dough into 75g (3oz) pieces and shape into balls.
4. Put on your floured surface and leave to rise until doubled in size.
5. Pour some vegetable or sunflower oil into a large heavy-based pan and heat to 170C/325F, or a medium heat.
6. Lower each of the doughnuts into the oil and fry until brown, then roll them over and fry the other side. (If you have a problem with rolling the doughnuts over then pierce them slightly with a knife). The frying should take no more than 5 minutes for both sides.
7. When they are browned, tip them straight into a bowl of vanilla and cinnamon sugar mix and coat well.
8. Cool them on a wire rack.

Doughnut recipe Vanilla and cinnamon sugar mix

Ingredients:

• 1 vanilla pods scraped
• ¼ cinnamon stick
• 3 tbsp caster sugar
• zest of ½ lemon

Method:

1. Place the sugar, cinnamon and sugar into the grinder
2. Pulse to form a powder then add the lemon zest pulse then remove
3. Store in an air tight container until required