Overnight cinnamon sugar fritters
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight proving
- Easy
- Makes 20-30
Ingredients
- 500ml milk
- 75g light brown soft sugar
- 3½ tsp active dry yeast
- 1 egg, beaten
- 700g plain flour
- 75g butter, melted
- vegetable oil, for deep-frying
- cinnamon sugar, for sprinkling
- yogurt, ice cream or golden syrup, to serve (optional)
Method
- STEP 1
Mix the milk, sugar, yeast, egg and flour together until it comes together into a dough – don’t worry if it isn't smooth. Cover and leave to prove for 1 hr at room temperature, then stir in the melted butter with a wooden spoon or spatula. Cover again, transfer to the fridge and leave to prove overnight.
- STEP 2
The next day, remove the dough from the fridge and leave to come to room temperature for 1 hr before frying. Fill a wide, deep frying pan no more than a third full with oil and heat until a pinch of dough starts to sizzle as soon as it's dropped in. Fry 3-4 dessert-spoon-sized scoops of dough at a time until browned, about 1-2 mins, then flip over and repeat on the other side. Alternatively, spoon the mixture into a piping bag, snip off the end and pipe directly into the hot oil. Remove the cooked fritters to a plate lined with kitchen paper to drain, and repeat until all the dough has been used. If needed, keep warm in a low oven while you fry the rest.
- STEP 3
Tip the hot fritters into a heatproof bowl, sprinkle with cinnamon sugar and gently toss to coat. Serve hot.
