Your chosen oil or for frying the doughnuts
2 cups all-purpose flour
3 tbsp. sugar
1 tbsp. baking powder
1 tsp salt
5 tbsp. butter cold
3/4 cups milk
1/3 cup granulated sugar
1 1/2 tsp ground cinnamon
Combine flour, sugar, baking powder and salt and mix. Mix the butter into the flour mixture until it resembles coarse crumbs – you need to get your hands dirty at this stage, just make sure the butter is cold before starting though!
Add milk and mix until all ingredients are combined. Transfer dough onto a well-floured surface, and knead gently until it forms a cohesive ball. If dough is too sticky to manage, continue to work in a little flour bit by bit.
Break off approximately 1 1/2 tbsp. sized pieces of dough and roll into smooth, tight balls. Set aside until completed.
Fill a medium-sized saucepan 2-inches deep with your oil over medium-high heat. While your oil is heating, prepare your cinnamon/sugar mix by stirring together cinnamon and sugar in a small dish – set aside. Use a cooking thermometer to monitor the oil temperature if possible – when it reaches 180 degrees very carefully fry your doughnut holes, usually about 4 at a time is best, carefully transferring them to the oil with a slotted spoon – avoid oil splatter by gently and carefully placing them in.
Prepare two plates for your cooked doughnut holes by lining them generously with paper towels.
Once oil has reached 180 degrees, fry doughnut holes for approximately 3.5 minutes remembering to carefully remove with a slotted spoon, and place them on a paper towel laden plate. Allow them to sit for about 30 seconds and then use another spoon to transfer them to your cinnamon/sugar dish, roll them in the topping until fully covered, and then transfer to your other paper towel lined plate. WARNING: licking of the fingers can take control of willpower at this point!
Repeat until all doughnut holes are cooked and have been rolled in cinnamon sugar.
Personally, we don’t think doughnuts are at their best the following day –so invite a friend or two over, ensure the kettle is on and just simply enjoy the moment!
For best results, we always suggest doing a test doughnut to gauge the exact cooking time - after 3.5 minutes has passed, cut into the doughnut to check whether it is underdone, just right, or overdone - then fry the rest of your doughnut holes accordingly.
Remember your favourite Madura brew is a necessiTEA with this recipe – it helps to wash down the first…second….third…fourth…!
SHOP FOR TEA