Who doesn’t love a fluffy sugar-coated doughnut, they have to be one of the best weekend treats. Whether it’s filled with jam, custard are even just a simple ring doughnut they are enjoyable for all. I made these little beauties recently and they were extremely popular. While this recipe may take a while I can assure you it is definitely worth the time and effort. When i make these i usually like to make ring doughnuts and coat them in cinnamon sugar.
INGREDIENTS:
- 50g unsalted butter
- 120ml buttermilk
- 2 tbsp sunflower oil + an extra litre or so for frying
- 250g plain flour
- 110g caster sugar
- 1 tsp baking powder
- 1/2 tsp salt
METHOD:
- Gently melt the butter over a medium heat. Add milk and sunflower oil and mix together. Once combined, take off the heat and set aside.
- In a separate bowl, mix the flour, 50g of the sugar, baking powder and salt. Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms. Leave in the bowl and cover with cling film, leave the dough to rest for roughly 20 minutes.
- After 20 minutes remove the dough from the bowl and using your hands, roll dough into little flat balls and flatten them down to make a flat disc shape and using a small round cutter cut a hole in the middle of the disc.
- Heat up roughly a litre of oil in a pan. To know when it’s hot enough you’ll be able to see the oil begin to ripple slightly. Gently lay the doughnuts into the oil. Fry for about 3-5 minutes on each side, until golden brown.
- Once they are golden brown and cooked remove from the oil by using a slotted spoon and place onto a sheet of kitchen paper to remove any access oil. While the doughnuts are still slightly warm toss them in cinnamon sugar (made up of 2 parts caster sugar and 1 part ground cinnamon) then serve and enjoy.
Livvy's sweet treats 