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Cinnamon toffee doughnuts
Cinnamon toffee doughnuts
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Prep Time:
155 minutes
Cook Time:
35 minutes
Total Time:
190 minutes
Elevated cinnamon doughnuts inspired by childhood nostalgia.
Ingredients:
  • 1 1/2 tsp dried yeast
  • 30ml warm water
  • 40g butter, chopped
  • 128.75 gm milk
  • 0.60 gm salt
  • 437.50 ml plain flour
  • 25.80 gm caster sugar
  • 125.00 ml pie apple, finely chopped
  • Canola oil, for deep-frying
  • 107.50 gm caster sugar
  • 215.00 gm caster sugar
  • 2.50 gm ground cinnamon
Instructions:
  • Combine yeast and water in a small bowl, whisk until yeast is fully dissolved. Let it sit.
  • In a small saucepan over medium heat, combine butter and milk. Stir occasionally for 3 minutes or until butter melts. Remove from heat and let cool for 10 minutes.
  • In a large bowl, mix salt, flour, and sugar. Create a well in the center and add yeast, diced apples, and melted butter. Stir until a soft, sticky dough forms. Knead for 2 minutes until smooth.
  • Transfer the dough to a generously greased large bowl. Cover it with lightly greased plastic wrap and let it rest in a warm spot for about 1 hour or until the dough doubles in size.
  • Gently deflate the dough, then transfer it to a lightly floured surface. Knead the dough gently for about 30 seconds until it is smooth. Divide the dough into 20 equal portions, shaping each into a ball using 1 level tablespoon at a time. Arrange the balls on 2 baking paper-lined trays and let them rest for 15 minutes.
  • Fill a large saucepan with enough oil to reach 5cm up the side of the pan. Heat the oil over high heat until hot. Reduce heat to medium-low. Cook doughnut balls in 4 batches for 1 to 2 minutes per side until golden. Transfer the cooked doughnut balls to a paper towel-lined tray using a slotted spoon and let them drain for 10 seconds.
  • Pour the sugar into a shallow bowl. Gently roll the warm doughnuts in the sugar to coat lightly, leaving some parts uncovered. Then, place them on a serving plate.
  • To make Cinnamon Toffee: Combine sugar, cinnamon, and 1/2 cup of water in a small saucepan over low heat. Stir occasionally for 5 minutes until sugar dissolves. Increase heat to medium-high and bring to a boil. Let it boil without stirring for 5 minutes until golden. Remove from heat and let the bubbles settle. Quickly drizzle the toffee over doughnuts. Let it stand for 5 minutes to set before serving.

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