Cinnamon Doughnuts

Makes:about 12 of each rings and balls

Calories for 1 ring and 1 ball:326

Fat for 1 ring and 1 ball:11g

Saturated fat for 1 ring and 1 ball:1.5g

Not suitable for freezing

• 500g strong plain flour
• 7g sachet dried yeast
• 4tbsp caster sugar
• 150ml warm milk
• 1 large egg
• 1tbsp sunflower oil, plus extra for frying

for the coating:

• 175g caster sugar
• 2tsp ground cinnamon
• 8cm and 3cm plain round cutters

1. To make the dough, tip the flour into a bowl and stir in the yeast, sugar and 1tsp salt. Add the milk, 100ml warm water, egg and oil, and mix. Knead the dough on a lightly floured surface for 8-10 mins, until smooth and elastic.

2. Place the dough in a clean bowl and cover with a piece of oiled cling film and leave the bowl in a warm place until the dough has about doubled in size.

3. Knead the dough out and roll out to about 1cm thick. Cut out circles with the larger cutter and cut holes out of the centre, reserving the cut out pieces for balls. Re-roll dough to make as many as possible.

4. Place the rings and balls on an oiled baking sheet, cover with oiled cling film and leave them in a warm place until they’ve doubled in size, about 45-60mins.

5. For the coating, mix together the sugar and the cinnamon.

6. Heat the oil in a pan to 180ºC and carefully lower in as many doughnuts as will go in the pan in a single layer. Cook for 2-3 mins, then turn them and cook for a further 2-3 mins, until they’re golden on both sides and cooked through. Remove from the pan and drain on absorbent kitchen paper. While they’re still hot, coat in the cinnamon sugar mixture, shaking off any excess. Serve warm or at room temperature.  

Tip:These are best eaten on the day they are made.