Healthy-ish doughnuts
Who doesn't love a doughnut? Fluffy on the inside but crisp on the outside, these little beauties are completely yeast free and shallow fried rather than deep fried to cut down the calories.
Ingredients
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500g
plain flour
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175g
granulated sugar, plus extra to coat
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1/2 tsp
bicarbonate of soda
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2 tsp
baking powder
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1 tsp
salt
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1 tsp
ground sweet cinnamon
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1/2 tsp
ground nutmeg
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150ml
buttermilk (or use a combination of milk and lemon juice)
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60g
butter, melted
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2
large free-range eggs
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Vegetable oil, for shallow frying
Directions
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In a bowl, mix all the plain flour, sugar, bicarbonate of soda, baking powder, salt, cinnamon and nutmeg together and set aside. In a separate bowl, combine the butter with the eggs and buttermilk.
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Add the wet ingredients to the dry ingredients and whisk gently until a sticky dough is formed.
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Using your hands, transfer the dough to a lightly-floured work surface and knead lightly. Divide into 12 equal-sized balls and use a rolling pin to flatten so each doughnut is circular and roughly 3cm thick.
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In preparation for shallow frying, heat enough oil over a medium heat in a large frying pan so it will cover about a third of the height of one doughnut.
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Using a lightly-oiled 4cm round pastry cutter, stamp out a hole in each doughnut and set aside (use the leftover dough to make three extra doughnuts, repeating the process above).
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Once the oil has reached 180C in temperature, carefully lower three doughnuts in at a time and shallow fry for 3 minutes per side, or until golden brown.
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Remove with a slotted spoon and drain on kitchen paper. Roll in sugar to coat and set aside.
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Repeat the process until all the doughnuts are cooked. Leave to cool slightly before adding any extra toppings.
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