Deep Fried Doughnuts

As we’re tempura-ing today for Sourdough Surprises, we may as well use the oil for some doughnuts, right?

(Yes… cognitive dissonance allows us to choose tempura as it’s less unhealthy than other options, then have doughnuts for dessert.)

Americans know their ring donuts, and ring doughnuts is the way to go if they’re going to be eaten freshly, fairground stylie. So over to ATK for the recipe.

We don’t have any buttermilk, and the local shop doesn’t sell it, so I’ll be using regular milk with lime juice added for the acid portion (as we have limes lying around needing to be used up before holiday). Also we don’t need 15-17 doughnuts… so halving, substituting and converting from cubits to metric…

  • 270g plain flour
  • 100g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp mixed spice
  • 1/4 tsp chilli
  • 60ml milk
  • Juice of 1 lemon
  • 30g butter, melted
  • 2 medium eggs
  • Caster sugar for rolling

Mix dry stuff, mix wet stuff, mix together. Roll out in flour, use one large one small cutter to make doughnut shapes.

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Yeah… about that. Maybe I messed up my conversions… but as it turned out it needed no rolling pin, just pressing down, and so much rolling flour I may as well have added 50g to the mix, and I still had to clean the cutters after every single use. I thing piping these things is the way forward…

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Heat oil in casserole to 190C, and fry one minute per side. Roll in sugar and dry on rack. Eat hot!

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And… yeah they’re proper hot sugary doughnuts! Nom nom nom… :)

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