INGREDIENTS

INSTRUCTIONS

Sift the flour and salt into a bowl and stir in the dried yeast if using.
Add the warm water slowly while beating either with an electric mixer or a
balloon whisk until all the water has been added and the mixture is smoooth
and lightly frothy. This will take 2-3 minutes.
Cover with a tea towel and let it rest in a warm place for one hour, until
it has doubled its size and looks frothy.
If using fresh yeast, dissolve the yeast in about 60ml (2 floz) of the warm
water (about 40°C, 100°F). Add the sugar to activate it and let it stand in
a warm place for about 15 minutes, until it starts to froth. (If the water
is too hot it will kill the yeast).
Pour the dissolved yeast into the middle of the sifted flour and salt,
beating continuously. Add the remaining warm water slowly, while beating at
the same time, until the mixture becomes smooth, soft and elastic.
Cover with a tea towel and leave in a warm place for about 2 1/2 hours
until it rises and almost doubles in size.
Heat the oil in a saucepan or deep-fryer, until very hot but not smoking.
Drop teaspoons of the mixture in to the oil, about 6-8 at a time. Dip the
teaspoon into a cup of cold water between each addition to prevent
stickiness. The doughnuts puff up and rise to the surface within seconds.
Turn them over and as they become pale golden all over (it only takes a
minute) lift them out with a slotted spoon and drain them on absorbent
paper. You will have around 30 doughnuts.
Serve 5-6 on each plate, drizzle a teaspoon of honey all over, sprinkle on
some cinnamon and serve immediately.
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