4 x 250ml cake flour
3/4 cup sugar
1 dessertspoon butter
1/4 cup oil
2 dessertspoons vanilla essence
2 dessertspoons almond essence
Approx 175ml milk
1 packet instant yeast
750ml oil for frying
Mix together the sugar, eggs, salt, butter, oil, vanilla essence, almond essence and light and fluffy.
Combine dry ingredients in a large bowl.
Add the liquid mixture and mix to combine well to soft dough.
Set dough aside, covered, to rise until double in size. Divide dough into approx 30 small balls on a slightly oiled surface.
Heat the oil in a large saucepan.
Once oil is hot gently pull the ball to form a ring starting from the centre of the ball.
Fry each side until browned.
Drain on absorbent paper.
Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky.
Dip each ring doughnut in sugar syrup.
Serve plain, sprinkle with desiccated coconut or cut the doughnut through the middle and fill with cream.