Recipe by Dorah Sitole
These mini treats are perfect when entertaining a number of guests. Watch out though – they’re tiny so it’s easy to have more than your fair share!
Mini sugar and cinnamon doughnuts
- 360g (3 cups) cake flour
- 5ml (1 tsp) salt
- 5ml (1 tsp) nutmeg
- 10g Anchor Instant Yeast (1 packet)
- 45ml (3 tbsp) sugar
- 2 extra-large eggs
- 5ml (1 tsp) vanilla essence
- 325ml (1½ cups) lukewarm milk
- 60ml (¼ cup) melted butter
- 500 – 750ml oil, for deep-frying
Sift together the flour, salt, sugar and nutmeg. Add Anchor Instant Yeast and mix.
Lightly beat together the eggs, vanilla and lukewarm milk, and add to the flour mixture with melted butter. Mix well and knead for at least 15 minutes until you have soft, sticky dough.
Place the dough in a greased bowl, cover with a damp cloth and leave in a warm area until the dough has doubled in size.
Turn the dough out onto a lightly floured work surface. Dust both sides of the dough with flour – this will prevent it from sticking. Roll the dough out to 5mm thick. Use a tiny doughnut cutter or a small round cookie cutter to cut out the doughnut shapes.
Place the doughnuts on a baking sheet and allow to rise in a warm place, about 30 minutes.
While the doughnuts are rising, heat the oil in a deep, heavy-based saucepan. Deep-fry doughnuts until light brown on all sides, about 30 seconds. Cook 5 – 8 doughnuts at a time, depending on the size of your saucepan.
Remove doughnuts from the oil with a slotted spoon and place on paper towel. Test the first doughnut to make sure it is cooked.
Mix sugar and cinnamon in a small bowl and, when the doughnuts are cool enough to touch, gently toss them in the sugar mixture to coat each side.
The doughnuts are best eaten fresh – they do not keep well.