About this recipe:These little doughnut rounds are easy and quick to make. To make them even faster, you can make the dough the night before, cover and keep them in the fridge overnight. That way, all you have to do is heat your oil, fry and serve. Serve warm with vanilla ice cream for a comforting pud.
950ml rapeseed oil for frying
275g (10 oz) plain flour
65g caster sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground mace or allspice
1/2 teaspoon ground cinnamon
175ml (6 fl oz) milk
4 tablespoons rapeseed oil
1 egg, lightly beaten
200g (7 oz) sugar
1 teaspoon ground cinnamon
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Method Prep:30min › Cook:20min › Ready in:50min
Heat oil in deep-fryer to 190 degrees C.
In a large bowl, mix flour, 4 tablespoons sugar, baking powder, salt, mace and 1/2 teaspoon cinnamon. Create a well in the centre of the mixture, and pour in milk, rapeseed oil and egg. Thoroughly stir into the mixture.
In batches, drop the mixture by rounded teaspoonfuls into the hot oil. Fry on all sides, 2 to 4 minutes, until golden brown. Drain on kitchen roll.
In a resealable plastic bag, mix 200g sugar and 1 teaspoon cinnamon. While still warm, place balls a few at a time into the bag, and toss to coat.
such a gorgeous recipe, my grandson enjoy eg making them and they are now a family favourite for special occasions. Used vanilla sugar instead of spice for the grandchildren, serve with ice cream and enjoy - 09 Feb 2013
loooove this recipe. very simple to prepare and quick. i think my seven year old daughter and i made this in about 30 minutes even with searching for the measurement conversions on the internet. nice spice flavor. you can alter that by using less. we also used powdered sugar as the coating which melted into a nice semi-glaze. yummy! - 16 Apr 2012