Aqra bil-Malti: Riċetta: Doughnuts bil-kannella, moħmijin
A 'lighter' version of doughnuts with cinnamon - it's light because, instead of being fried, it's baked in the oven.
Time: two hours and 15 minutes
- 250 ml milk
- 50 g butter, melted
- 300 g flour
- 1½ teaspoon dried yeast
- 175 g fine sugar (caster sugar)
- 1½ teaspoon cinnamon
- Heat the milk in a pan without let it boil and add a spoonful of butter.
- Sieve the flour into a bowl, add the yeast, ⅓ sugar and ⅓ of cinnamon powder, and mix. Make a hole in the middle of the mixture and pour the milk. Mix it with a spoon and then turn the mixture on the surface with a little flour and work it until you have a smooth dough that stretches.
- Place the dough in a bowl with oil and cover it with cling film. Let the dough stand until it doubles in size.
- Place baking paper at bottom of tray.
- Get the dough with your hands; place it on the surface with the flour and kneed again until it softens. Open it using your hands until you have a thickness of 2.5 cm. Using a biscuit cutter of 6.5 cm, cut 12 circles. Using smaller circle cutters of 2.5 cm, form an inner hole within other circle cut.
- Place the doughnuts on the prepared tray and cover them with cling film that has been dipped in oil as to not stick to the dough. Leave in a warm place until it doubles in size.
- Heat the oven to a temperature of 200 ° C. Bake the doughnuts for 12 minutes or until you see them brown.
- Mix the remaining sugar and cinnamon powder together in a bowl and whilst they are still hot, glaze them using the remaining butter and mix them in the sugar and cinnamon mixtures until glazed.
- Brush off any extras and serve.