Sonhos de Natal (Christmas Doughnuts)

• 120 g Caster sugar
• 2 tsp Ground cinnamon
• 200 g Plain flour
• 2 tsp Baking powder
• 1 pinch Fine sea salt
• 3 Egg
• 1 tsp Vanilla extract
• 150 ml Whole milk
• 40 g Unsalted butter
• 900 ml Sunflower oil

1. In a shallow bowl, mix 80 g of the caster sugar with the ground cinnamon and set aside for coating. In a separate mixing bowl, whisk together the plain flour, baking powder and fine sea salt.
2. In another bowl, whisk the eggs with the remaining 40 g caster sugar and the vanilla extract until slightly foamy. Warm the whole milk with the unsalted butter in a saucepan over low heat just until the butter melts, then take off the heat and let it cool for 2 minutes.
3. Whisk the warm milk mixture into the egg mixture in a steady stream. Add the dry ingredients and whisk just until you have a thick, smooth batter; do not overmix.
4. Pour the sunflower oil into a large pot to a depth of about 5 cm and heat to 175°C (350°F). Let the batter rest while the oil heats, which helps the doughnuts puff.
5. Using two teaspoons, drop heaped spoonfuls of batter into the hot oil, frying in batches so the temperature stays steady. Fry for 3 to 4 minutes, turning once or twice, until puffed and deep golden all over.
6. Lift the doughnuts out with tongs and let them drain briefly, then roll them in the cinnamon sugar while still warm so it sticks well. Serve straight away, or within an hour for the best texture.

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