Cinnamon doughnuts with forest fruit compote Dessert

Ingredients recipe (serves 6)

185ml (3/4 cup) milk, warmed
1 1/2 tbs caster sugar
3/4 tsp dried instant yeast
2 egg yolks
40g butter, melted
225g (1 1/2 cups) plain flour
1/4 tsp salt
200g sour cream or creme fraiche
1 tbs pure icing sugar, sifted
1 tsp vanilla bean paste
1 tsp ground cinnamon
100g (1/2 cup) caster sugar, extra
750ml (3 cups) vegetable oil

Forest fruit compote
310ml (1 1/4 cups) red wine
270g (1 1/4 cups) caster sugar
2 cinnamon sticks
500g pkt frozen forest fruits

Method of recipe


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.

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.

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

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.

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