Best eaten just after frying. A delicious desert or indulgent snack. Makes 35
2 ¼ cups (340g) plain flour
½ cup (110g) caster sugar
3 tsp baking powder
100ml milk mixed with 3 tbs lemon juice
3 tsp vanilla paste or extract
3 litres vegetable oil for frying
200ml honey, lightly warmed (optional)
¾ cup (110g) caster sugar
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground nutmeg
Place the flour, sugar, baking powder and salt into the blender jug. Cover and select speed 3 (mix). Process 5 seconds or until well mixed. Remove from the jug.
Add the eggs, milk and vanilla to the jug, cover and pulse on shaking. Return the flour mixture, cover and process until thoroughly mixed.
Transfer the mixture to a firm freezer bag/large sandwich storage bag or cake decorating piping bag - pushing it into one corner.
Heat the oil in a large pot to 180C. Trim one corner of the bag and push smallish (1 tbs amounts) of the mixture into the oil, snipping off the mixture using scissors.
Cook about 5 at a time for around 2-3 minutes, gently tossing the donuts in the hot oil until a deep golden colour and cooked through. Remove with a slotted spoon and lightly drain before tossing in the spice mixture. Serve drizzled with the honey, if desired.
For the spice mixture, combine and place on a flat plate.
- If the oil is too hot the donuts will not cook through to the centre.
- Donuts are best eaten soon after cooking.
- Gluten free option: replace plain flour with gluten free plain flour, adding 2 tsp gluten free gluten (GFG). Available from health food stores.