3 1/2 c high grade or unbleached flour
1 tsp cinnamon
1 1/4 c scalded milk
1/4 c granulated sugar
1 tsp salt
50g (2 oz) butter
3 tsp yeast
2 eggs
2 1/2 tbsp melted butter (for brushing over)
Cinnamon sugar (for topping)
In large bowl place the flour and cinnamon, mix to combine, make a well in the centre.
To the scalded milk add sugar, salt and then the first measure of butter, stir till disolved. Add the water. Allow to cool till luke warm.
Pour into well center, then sprinkle the yeast over, submerge it below the liquid surface. Leave to rest in a warm place till frothy.
Add eggs. Using a kitchen knife, mix all through, adding more water if needed so mixture is not dry, nor too sticky.
Cover and let rise until double in size, about 1 hour.
Turn dough onto a well-floured board. Roll dough around to coat with flour. (Dough will be soft.) Cut with floured doughnut cutter or cans. Lift carefully with spatula and place 2 inches apart on greased baking sheet. Brush with the melted butter. Cover and let rise until doubled (about 20 minutes).
Bake 8 to 10 minutes at 210C or until golden.
Immediately brush with more melted butter and shake in cinnamon sugar.
Or serve with a dollop of whipped cream in the center, and a smidgem of raspberry jam. Yum.