Cinnamon doughnuts recipe
 These little doughnuts are coated in cinnamon sugar and served with a lemon curd cream dip. If you like churros, you'll love these! For this recipe you will need a cooking thermometer or a deep-fat fryer. 125g/4½oz plain flour20g/¾oz caster sugar1 tsp baking powder½ tsp ground cinnamongood pinch salt1 free-range egg yolk2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 125g/4½oz plain flour 20g/¾oz caster sugar 1 tsp baking powder ½ tsp ground cinnamon good pinch salt 1 free-range egg yolk 2 tbsp sunflower oil, plus 1 litre/1¾ pint sunflower oil for deep frying 4 tbsp caster sugar½ tsp ground cinnamon 4 tbsp caster sugar ½ tsp ground cinnamon 2 tbsp lemon curd100ml/3½fl oz double cream 2 tbsp lemon curd 100ml/3½fl oz double cream Method To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough.Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl.Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish.Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. To make the doughnuts, put the flour, sugar, baking powder, cinnamon and salt in a bowl and mix well. Whisk the egg, 4 tablespoons water and a tablespoon of oil together. Add to the dry ingredients and beat well using a wooden spoon to make a smooth, thick dough. Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil to 170C in a large, wide saucepan or a deep-fat fryer. Check the temperature using a cooking thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Meanwhile, to make the cinnamon sugar topping, mix the cinnamon and sugar in a bowl. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. Rub your hands with a little oil and roll the dough into 12 small balls. Using a greased spoon, drop them very gently, one at a time, into the hot oil and cook in two batches for about 4 minutes each, turning every minute or so. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. While the doughnuts are cooking, make the lemon cream. Whisk together the lemon curd and cream until thick and spoon into a small serving dish. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream. Lift the doughnuts out of the hot oil using a slotted spoon. Drain briefly, then toss in the cinnamon sugar. Serve warm alongside the lemon cream.