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Cinnamon doughnuts with forest fruit compote
Cinnamon doughnuts with forest fruit compote
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Elevate your doughnut with a cozy dessert and tangy berry compote.
Ingredients:
  • 185ml (3/4 cup) milk, warmed
  • 30.00 gm caster sugar
  • 3/4 tsp dried instant yeast
  • 2 egg yolks
  • 40g butter, melted
  • 225g (1 1/2 cups) plain flour
  • 0.60 gm salt
  • 200g sour cream or creme fraiche
  • 12.00 gm pure icing sugar, sifted
  • 1 tsp vanilla bean paste
  • 2.50 gm ground cinnamon
  • 100g (1/2 cup) caster sugar, extra
  • 750ml (3 cups) vegetable oil
  • 310ml (1 1/4 cups) red wine
  • 270g (1 1/4 cups) caster sugar
  • 2 cinnamon sticks
  • 500g pkt frozen forest fruits
Instructions:
  • In a saucepan over medium heat, combine wine, sugar, and cinnamon sticks. Stir until the sugar dissolves. Simmer for 8 minutes or until slightly thickened. Add fruit, bring to a boil, then let it cool.
  • In a small bowl, combine milk, sugar, and yeast. Cover with plastic wrap and let it sit in a warm place for 10 minutes until frothy. Add egg and butter, then transfer to a large bowl. Mix in flour and salt until smooth. Cover and let it rise in a warm, draught-free spot for 45 minutes until doubled in size.
  • Combine the sour cream, icing sugar, and vanilla in a bowl and mix until smooth.
  • In a shallow dish, mix cinnamon and extra caster sugar. Stir the dough until smooth using a wooden spoon. Heat oil in a medium saucepan over medium heat until it reaches 170°C (to test, bread should turn golden brown in 20 seconds). Lower heat to low. Using 2 greased dessertspoons, drop six portions of batter into the oil. Cook for 3 minutes, turning occasionally, until golden and cooked through. Transfer to a plate lined with paper towel and coat with the sugar mixture. Repeat in two more batches with the remaining dough and sugar mixture, making sure to reheat oil for each batch.
  • Enjoy the warm doughnuts with the tangy sour cream mixture and compote.

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