|Strong white flour||8 Ounce (225 Grams)|
|Dried yeast||1⁄4 Ounce (7 Grams)|
|Egg||1 , well beaten|
|Granulated sugar||1 Tablespoon|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
|Caster sugar||2 Ounce (55 Grams)|
|Cinnamon powder||1⁄2 Teaspoon|
Sift the flour into a bowl which has been warmed.
Stir in the yeast and make a well.
Add the egg, warmed milk and sugar.
Mix together well to form a soft dough adding a little more milk if necessary to make a smooth dough.
Beat well and cover with a cling film.
Leave for almost two hours in a warm place.
By then it should have risen well to almost double it's size.
Knead the dough on a lightly floured surface and divide into ten.
Shape each into a round ball and make a hole where you put a tsp of jam in the centre.
Dampen the edges of the dough with water and then form a ball, press firmly to ensure the edges won't open up during frying.
Place on a lightly greased baking sheet and leave to rise for 15 minutes.
Heat the oil in a large wok or pan and when just hot turn onto a medium heat and fry the doughnuts gently for 5-8 minutes until golden brown.
Drain on a kitchen towel.
Mix the caster sugar and cinnamon on a plate and roll the doughnuts into this whilst still warm.