Quick and easy ring doughnuts.
From My Kitchen To Yours – keeping our heritage alive!
500g self-raising flour
3 large eggs
¾ cup sugar
1 tsp vanilla essence
½ tsp baking powder
1 – 1½ cups buttermilk
Oil for frying
7cm and 3cm round cutters
For the coating:
1 level teaspoon ground cinnamon
125g caster sugar
Cream together the eggs, sugar and butter in a large mixing bowl. Add vanilla essence.
Add the flour and baking powder. Make a slight dent in the middle of the flour.
Add the buttermilk.
Mix together into a smooth ball and then turn out on to a floured work surface.
Roll the dough out to a thickness of just over 1cm. Flour the cutters and use the larger one to cut out rounds of dough, then cut out the centres using the smaller cutter. (Or you can buy a ring doughnut cutter from your local spice shop)
Re-roll the trimmings to make more doughnuts.
Put the doughnuts to one side and make the coating.
Mix the cinnamon into the sugar in a small bowl.
Now fry the doughnut. Place the rings carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through.
Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing).
To make the glaze:
1 cup of icing sugar
1 tablespoon of vanilla essence or a drop of food colouring
Whisk in enough boiling water to make a thin glaze, drizzle over donuts.
Cover with sprinkles.
Kids love these different coloured doughnuts!!
Spread the doughnuts with chocolate spread
To make homemade buttermilk:
Pour 1 cup of milk into a bowl.
Stir in 2 tablespoons of lemon juice OR white vinegar into the bowl with the milk. Stir to combine. Leave for 10 minutes.
Use in place of buttermilk in the recipe as it calls for.
© Cape Malay Cooking & Other Delights