Christmas cinnamon doughnuts

  

December 11, 2017

Directions

In a blender mix water, sugar, yeast and margarine and blend on low speed for a few minutes. Add flour, baking powder and salt. Continue until the dough becomes elastic and sticky. Cover with cling film and let it rise for 30 minutes. Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.

Cover and leave to rest for an extra 15 minutes. Bring a pan of sunflower oil up to heat (it’s the right temperature when a piece of bread bubbles on contact). Deep fry 2-3 doughnuts at a time until well browned all over, then drain on paper towels.

Roll in the sugar and cinnamon mix whilst still warm. Prepare the glaze, mixing thoroughly Violife just like Cream Cheese Original with maple syrup.

Dip each doughnut to the glaze and place them in a large platter. Decorate them with colourful Christmas sprinkles.

Ingredients

PREP TIME: minutes60 minutes

SERVES: 6

INGREDIENTS FOR THE DOUGH

180G LUKEWARM WATER

30G SUGAR

25G RAW YEAST

65G MARGARINE

380G FLOUR

5G BAKING POWDER

4G SALT

INGREDIENTS FOR SPRINKLING

30G CINNAMON

300G SUGAR

INGREDIENTS FOR GLAZE

400G VIOLIFE just like cream cheese original

100G MAPLE SYRUP

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