1/2 cup whole milk, warm
1 1/2 tablespoons sugar
1 heaped teaspoon instant or active dry yeast
1 large eggs(room temperature) lightly beaten
1/2 stick unsalted butter, melted
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup melted butter for glazing
1/2 cup sugar
1/2 teaspoon cinnamon
- Warm the milk slightly, it needs to be blood temperature – if you put your CLEAN finger into it, you should feel neither cold or hot, just right!
- In a small bowl add milk to the sugar and stir to dissolve.
- Add yeast and stir gently, then let sit in a warm place for 10 minutes.
- Melt butter in separate bowl until almost melted.
- Add melted butter to lightly beaten eggs.
- Add the egg/butter mixture to the bowl of an electric mixer fitted with the dough hook.
- With the mixer on medium to low speed, pour in the yeast mixture.
- Allow the dough hook to stir this mixture for 30 seconds; making sure it’s thoroughly combined.
- With the mixer still going, add the ¼ tspn of salt and the flour in 1/2-cup increments until all the flour is gone.
- Stop the mixer, scrape the bowl down, turn the mixer back to a medium speed and allow to mix for a further 4 minutes.
- Stop the mixer and scrape the bottom of the bowl
- Turn on the mixer for another 30 seconds.
- Turn off the mixer and allow the dough to sit in the bowl undisturbed for 10 minutes to prove.
- After 10 minutes, transfer dough to a lightly oiled bowl. Toss the dough to coat, and then cover the bowl with plastic wrap and place straight in the fridge.
- Refrigerate dough for at least 6 hours, or overnight if possible.
To Make the Doughnuts
1. Remove bowl from fridge and turn out dough onto a lightly floured surface.
2. Roll out to 1/4 to 1/3-inch thickness, using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, etc.
3. Cut holes out of each round using a 1 1/2-inch cutter.
4. Place both doughnuts and holes on a floured baking sheet, cover with large tea towel and place in a warm place in your kitchen, or a hot water cupboard if you have one. Rising in a warm place is essential.
5. Allow doughnuts to rise undisturbed for at least ½ an hour; this may take longer depending on the air temperature.
To Fry the Doughnuts
1. Pre-heat your BELLA 2.2lb Air-fryer until the temperature reaches 175°C/350°F!
2. Brush donuts on both sides with a little melted butter. Place 3- 4 donuts into fryer basket (don’t over crowd) and gently ease the donuts into air-fryer. Should take 2 – 2 ½ minutes to cook, depending on size.
3. Remove baskets from fryer, brush donuts with a little more butter and then
whilst hot, toss with cinnamon sugar.
4. Repeat with remaining doughnuts and holes. The holes will cook more
quickly than the doughnuts.