Name: Cinnamon Doughnuts
Yield: Makes 12 doughnuts
Cuisine: United Kingdom
Ingredients: ⅝ cup (15 g) granulated sugar; ¾ lb (360 g) self-raising flour; Oil for deep frying; 2 eggs, well beaten; 2 teaspoons ground cinnamon; 3 tablespoons (45 g) butter; 12 cinnamon sticks, cut into 1 inch (2.5 cm) lengths - they are made of the rolled leaves, rather like cigars, but very thin (optional); ⅝ cup (1.5 dl) milk

Preparation info

Makes
12
doughnuts

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

These doughnuts were sold piping hot in baskets on the quayside at Ventnor, Isle of Wight, in the nineteenth century and were extremely popular with those who had been sailing or fishing. Traditional doughnuts are made with yeast; this is a local variation. The cinnamon sticks were eaten with the doughnuts but may be considered rather strong today.