Cinnamon doughnuts with forest fruit compote

5.0

(1)

www.taste.com.au
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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Cost: $11.31 /serving

Cinnamon doughnuts with forest fruit compote

Ingredients

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Instructions

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Step 1

To make the forest fruit compote, stir wine, sugar and cinnamon sticks in a saucepan over medium heat until the sugar dissolves. Simmer for 8 minutes or until mixture thickens slightly. Stir in fruit. Bring to boil. Set aside to cool.

Step 2

Place the milk in a small bowl. Stir in the sugar and yeast. Cover with plastic wrap and set aside in a warm place for 10 minutes or until frothy. Stir in egg and butter and transfer to a large bowl. Gradually stir in the flour and salt until smooth. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.

Step 3

Stir the sour cream, icing sugar and vanilla in a bowl until smooth.

Step 4

Combine cinnamon and extra caster sugar in a shallow dish. Use a wooden spoon to stir the dough until smooth. Heat oil in a medium saucepan over medium heat to 170°C (when oil is ready a cube of bread will turn golden brown in 20 seconds). reduce heat to low. Use 2 greased dessertspoons to drop six portions of batter into the oil. Cook, turning, for 3 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Toss in the sugar mixture. repeat, in 2 more batches, with the remaining dough and sugar mixture, reheating oil between batches.

Step 5

Serve the doughnuts warm with the sour cream mixture and compote.

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