Cinnamon sugar donuts {without milk}
Aujourd’hui c’est Mardi Gras, et qui dit Mardi Gras dit forcément gras donc beignets, bugnes et autres merveilles ! Cette année j’ai décidé de faire ma friture maison (oui je suis un peu folle sachant que je n’ai pas de friteuse !) et de m’essayer aux donuts maison, une version de donuts au sucre et à cannelle qui a rappelé à Monsieur les beignets de sa mamie alsacienne. Alors oui Mini n’a que 15 jours mais l’envie de cuisiner et de vous faire un petit coucou par ici a été trop forte. Pour résumer un peu le contexte, je n’ai eu que 5 minutes pour la mise en scène et les photos, in short a little speed for my taste !
Anyway, I hope you like the recipe., if you ever want to try other things, you can also find here the donut and the Mardi Gras buns !
Cinnamon sugar donuts {without milk}
Ingredients
- 600 g of flour (here T80)
- 25 cl vegetable milk (here oats)
- 2 eggs
- 90 g of melted vegetable margarine
- 50 g cane sugar
- 1 packet of baker's yeast
- 1 pinch of vanilla powder
- 1/2 little spoon of salt
- 50 grams of sugar
- 3 tablespoons of cinnamon
- 1 liter of rapeseed oil
Description
Mix the yeast and warmed vegetable milk, let it rest 10 minutes. Put the flour in a bowl, make a well and add the yeast/milk mixture to the center. Work the dough between your fingers and incorporate the eggs, sugar and salt. Knead the dough and stretch it, then add the melted margarine. Knead the dough until it comes away from the bowl (you can transfer it to the worktop for more convenience).
Let the dough rise covered under a tea towel for 1 hour 30 min.
Spread the dough on 1 centimeter thick then cut out the donuts using a cookie cutter.
Arrange the donuts on a baking sheet covered with parchment paper, cover them with a cloth and let rise again 15 minutes.
Heat the oil (190°) and cook the donuts 1 minute on each side.
Drain on absorbent paper then roll them in the sour/cinnamon mixture.
Emilie
