Even though lockdown restrictions are easing, it doesn’t mean you have to hang up your chef’s apron just yet. This simple doughnut recipe from Uncle John’s Bakery will be your new favourite sweet treat.
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: 15 – 20 pcs
320g Self-Raising Flour
2 tsp Baking Powder
100g Caster Sugar
1/2 tsp Salt
1 tsp Grated Nutmeg
120ml Evaporated or Whole Milk
3 large eggs
2 tsp vanilla
115 g Margarine (ensure the margarine is soft but can still hold its shape)
Vegetable Oil for deep-frying
Step 1: In a medium-sized bowl, mix all the dry ingredients together (flour baking powder, salt, sugar and nutmeg) until well combined.
Step 2: Add the margarine to the dry mix using your fingers.
Step 3: In a separate bowl, combine the eggs, vanilla and half of the milk together then add to the dry ingredient and margarine mix. Ensure all of the ingredients have been fully incorporated. Add the remainder of the milk until a smooth thick batter that is still viscous has been formed
Step 4: In a large, saucepan add the vegetable oil until it is at least 3 inches deep. It is important that enough oil is added to prevent flat doughnuts. Ensure the oil is heated to 180 degrees.
Step 5: Use your fingertips to scoop up enough batter for your desired doughnut size and drop it into the oil pinching your fingers to achieve the shape of a ball. If you find this difficult, feel free to use two spoons, one to scoop up and round off the batter and the other to drop it in the oil. It is important to not overcrowd the pan with doughnuts as this can alter the oil temperature.
Step 6: Fry for 2-4 minutes or until the bottom side is golden brown. Turn the doughnuts over and fry until the other side is golden brown.
Step 7: Remove the doughnuts from the oil once cooked and place on a flat tray with some baking paper.
Serve. (You can accompany these doughnuts with some powdered sugar, chocolate or fresh fruit for a sweeter finish!)
Try more Dish of the Week recipes.