Project Food Blog


INGREDIENTS (makes about 15)
2 eggs
100g caster sugar
100ml sour cream
350g plain flour
2½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
Oil, for deep frying
More sugar mixed with cinnamon powder to finish


Whisk together the eggs and sugar until frothy, then stir in the soured cream.

Sieve together the flour, baking powder, bicarbonate of soda and salt.

Mix until everything comes together in the bowl into a sticky dough.

Transfer to a lightly floured surface and knead briefly until the dough becomes soft and smooth in texture.

Using a little bit more flour if needed, roll the dough out until it's about 5mm thick.

Cut out circles in the dough with a pastry cutter, approximately 7cm in diameter.
In the centre of each one, cut a smaller circle.
Transfer the rings and centre circles to a piece of greaseproof paper and roll out any trimmings, repeating until all the dough is used.

Heat plenty of oil in a deep-fat fryer or saucepan to 180C/350F/Gas 4. If you don't have a thermometer, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. If it sizzles straight away and becomes golden in about a minute, the temperature is fine.

Drop a few doughnut rings and the centre circles into the oil and fry until golden on both sides (about 2 minutes). Once cooked, drain on kitchen paper to absorb excess fat, then toss in some more sugar and a bit of cinnamon.

The easiest way to do this is to use a large plastic sandwich bag to shake around a few doughnuts at a time so they get an even coating of cinnamon sugar.

Eat straight away!! (Careful you don’t burn your mouth though!!) Or decorate… whatever you want to do!

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