DEEP-FRIED DOUGH STICKS WITH CINNAMON SUGAR

2 min read

We serve these cinnamon-infused doughnuts with our Taiwan’Cocktail-a warm White Russian-esque affair as we design our cocktails to be liquid desserts rather than drinks，this makes for a perfect pairing

Makes 20 doughsticks

INGREDIENTS

1 tablespoon caster sugar

1 tablespoon salt

1/2 teaspoon ammonium bicarbonate powder

420ml water

1 tablespoon vegetable oil，plus extra for deep-frying and brushing

500g plain flour，plus extra for dusting

For the cinnamon sugar

1 teaspoon grated cinnamon stick

5 tablespoons caster sugar

1.Mix the sugar，salt and ammonium bicarbonate powder with the water in a bowl，then stir in the oil.Place the flour in an electric stand mixer fitted with the dough hook and with the machine running，slowly add the oil mixture until a dough forms Knead for 5 minutes more until elastic Wrap the dough in clingfilm and leave to rest at room temperature for 3 hours

2.Using a rolling pin，roll the rested dough out on a lightly floured work surface into a long strip，then cut into 3cm lengths

3.For the cinnamon sugar，mix the cinnamon with the caster sugar on a plate

4.Heat some oil in a deep-fat fryer to 180 C Brush one dough strip lightly with oil，then top with another dough strip.USing a chopstick，make an indentation down the centre of the dough pieces.Stretch the dough out lengthways and then drop into the hot oil.Deep-fry until the dough stick floats to the surface.Remove from the oil and roll in the cinnamon sugar to coat before serving Repeat with the remaining dough strips