- 2 tablespoons + 1 teaspoon [30 + 5 g] butter
- 4 ounces [7 g] yeast
- 2 tablespoons + 1/2 teaspoon [32.5 mL] dark brown sugar
- 3/8 cup + 2 tablespoons [93.75 + 30 mL] lukewarm water
- 2 1/2 cups [350 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] freshly really finely grated nutmeg
- 2 small eggs, slightly beaten
- Peanut oil, for frying
Syrup
- 1 cup [250 mL] fine sugar
- 1/2 teaspoon [2.5 mL] cinnamon
- 2 1/2 cups [625 mL] water
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- Grease a cookie sheet using 1 teaspoon [5 g] of the butter; set aside.
- Sprinkle yeast into a small bowl.
- Add 1/2 teaspoon [2.5 mL] dark brown sugar and 2 tablespoons [30 mL] lukewarm water.
- Cream mixture using a fork.
- Reserve in a warm environment, away from drafts for 15 to 20 minutes, until swollen and foamy.
- Into a medium bowl, sift together flour and salt; mix in grated nutmeg and remaining 2 tablespoons [30mL] dark brown sugar.
- Add remaining 2 tablespoons [30 g] butter and, using your finger tips, mix butter into flour mixture to get fine crumbs.
- Make a well in the middle then pour in remaining 3/8 cup [93.75 mL] lukewarm water, slightly beaten eggs and foamy yeast mixture.
- Using a spatula or your finger tips, mix together all liquid ingredients.
- Still mixing, slowly mix flour mixture into liquid ingredients.
- When all of the flour mixture has been absorbed, transfer onto a floured surface and knead dough for approximately 10 minutes, until smooth and light.
- Rinse, dry then lightly grease bowl.
- Shape dough into a ball then transfer dough into greased bowl.
- Cover dough with a clean damp cloth; leave dough to rise into a warm environment away from drafts for approximately 1 hour, until swollen and doubled in bulk.
- Transfer dough onto a floured surface; knead dough for 6 to 8 minutes, until smooth.
- Using a rolling pin, roll dough into a 1/4-inch [6-mm] thick rectangle.
- Using a sharp knife, cut dough into long 3/4-inch [1.9-cm] wide strips.
- Cut each strips into 2-inch [5-cm] long pieces.
- Arrange dough pieces onto buttered cookie sheet; cover with a clean damp cloth.
- Leave dough to rise into a warm environment away from drafts for approximately 45 to 60 minutes, until dough strips have risen and almost doubled in bulk.
- Meanwhile, to prepare the syrup, into a medium-size casserole, dissolve together fine sugar, cinnamon and water stirring constantly.
- Then without stirring, bring syrup to a boil; leave syrup to boil until a candy thermometer registers a temperature of 220°F [104°C], or soft ball stage into cold water.
- Remove casserole from heat; reserve.
- Fill a frying casserole up to 1/3rd with peanut oil.
- Heat over medium heat until a frying thermometer registers a temperature of 375°F [190°C], or a small cube of dry bread browns in 40 seconds.
- Using a metal slotted spoon, transfer a few doughnuts at a time into hot oil; leave to fry for 4 to 5 minutes, until golden brown.
- Transfer done doughnuts onto paper toweling to drip.
- Fry remaining doughnuts.
- Transfer doughnuts into syrup; turn doughnuts over until well coated with syrup.
- Using a clean slotted spoon, transfer doughnuts onto a wire rack.
- Leave doughnuts to cool before serving.
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