Woke up and fried a MOOD.
This is the real deal, honeys. I’m talking gluten, sugar and oil. Escape now if this isn’t for you!
If you’re still here, firstly, you’re my kinda person, and secondly, WELCOME to the cinna-mood club. We gettin’ twisty, y’all.
I’ve included a Visual Dough Guide (from about step 4 onward) because although this recipe is very simple, things get a tiny little bit fiddly with the dough (level 1 fiddle - don’t worry) and I’m not sure my recipe instructions are very good.
1 tbsp baking powder
1/2 tsp baking soda
1 cup soy milk
1/2 tsp yeast
2 + 1/4 cup flour
1 tsp salt
1 tbsp oil
Extra oil for frying dough (peanut or soybean for deep frying)
1 cup white sugar
1 tbsp cinnamon
1/2 tsp salt
1. Combine milk, baking powder, baking soda and yeast in a small bowl.
2. In a separate large bowl, combine flour, salt and oil.
3. Add milk mixture to flour, mixing lightly until it comes together as a dough ball, rest for 30 minutes to soften dough
4. After 30 mins, knead until dough ball looks smooth. (CONSULT PHOTO GUIDE BELOW! FROM HERE ON OUT)
5. Break dough into two equal sections, rolling each flat to create two panels of dough, about 1-2cm thick
6. Cover both sides generously with oil before refrigerating overnight
7. In the morning, roll out gently with a pin and slice each panel of dough into 1.5-2cm thick strips
8. Layer two strips of dough on top of each other, using a chopstick to press down the centreline until they stick together to form a churro-type shape. Repeat for remaining strips and rest them all for 5 minutes.
9. Heat enough oil for deep-frying in a large wok (2-3 inches). Oil is hot enough if you put a wooden chopstick in and lots of bubbles come out rapidly.
10. Take one of the sticks and gently pull by the ends to lengthen and place back on board. Repeat for all sticks.
11. Hold stick by both ends and twists before resting on board again. Repeat for all sticks.
12. Mix your cinnamon and sugar together in a bowl and place near your frying station so that you can cover the donuts in sugar soon after frying.
13. Before frying the twists, gently pinch ends together to form a ring - the dough will come apart in the frying and form a nice twisted shape.
14. Fry, working with 2 twists at a time so oil doesn’t lose too much heat. Turn twists until both sides are golden brown, fish out and cover in cinnamon sugar immediately. Drain on paper towel.
15. Serve HOT!