Our American friend Kate showed the American film, Over The Edge (1979), starring a young Matt Dillon – he wears a crop top the whole film – AMAZING – at an American themed movie night at Sarah’s house. The film is set in New Grenada, a planned suburb in desert America where there’s nothing for kids to do except hang out at the rec centre, get high and commit petty crime, which isn’t so different to the small town I grew up in.
To accompany the films, and in a nod to all things American, Sarah made fresh cinnamon doughnuts. Yes, I know it’s horrific, but we have a deep fryer. My auntie gave me an old seventies one, that is of course brown, but really it’s just a pot with heated oil in it. These donuts can just as easily been made on the stove top. This recipe for doughnuts is a dough style – not a wet mixture. It proves twice and what starts out as flat rolled out dough becomes round doughnuts with a light as air interior and a perfectly sugar encrusted, crunchy crust.
They’re exactly what an American mum would give their kids in Over The Edge, right before the kids leave the kitchen table to break into unfinished building sites, shoot guns and have underage sex. Their lips would still be sugary sweet.
4 teaspoons active dry yeast
¼ cup lukewarm water
1 cup lukewarm milk
3 tbsp caster sugar
100g unsalted butter, melted
4 ¼ cups plain flour
vegetable oil, to deep fry
1 cup caster sugar mixed with 1 teaspoon ground cinnamon, to coat
Place the yeast, water, milk and one tablespoon of sugar in a bowl and set aside for 10 minutes. The mixture will start to foam, indicating that the yeast is active. Add the butter, flour, eggs and remaining sugar to the yeast mixture and mix with a butter knife until a sticky dough forms. Bring the dough together by kneading on a lightly floured surface. Place the dough in an oiled bowl, cover with a tea-towel and set aside in a warm place for 45 minutes or until doubled in size. Knead the dough on a lightly floured surface for five minutes or until it feels smooth and elastic. Roll out the dough on a lightly floured surface until about 1cm thick. Use a cutter or a small glass to cut the dough into rounds. Place a tray lined with non-stick baking paper, cover with a tea-towel and set aside in a warm place for 30 minutes or until risen. Heat the oil in a saucepan until the temperature reaches 180C. Cook the doughnuts a few at a time until golden. Drain briefly on paper towel and toss in the combined sugar and cinnamon.Category: recipes