Hot doughnuts with spiced sugared nut coating
Makes 24-26
Easy
Prep:
Cook:
Enjoy fantastically fluffy doughnuts without the need for yeast and proving. Pulse the nuts to a fine consistency for the coating as this helps them stick
Skip to ingredients
Units:
- 2 eggsbeaten
- 300ml soured cream
- 50g salted buttermelted
- 400g self-raising flourplus extra for dusting
- 1 tsp ground cinnamon
- ¼ whole nutmegfinely grated
- 3 tbsp golden caster sugar
- ½ tsp bicarbonate of soda
- vegetable oilfor deep-frying
- salted caramel sauceto serve
For the nut coating
- 100g salted mixed nuts
- ½ tsp ground cinnamon
- 3 cardamom podscrushed and seeds removed
- ½ whole nutmeggrated
- 3 tbsp light brown soft sugar
Nutrition: Per serving (26)
- kcal172
- fat10g
- saturates3g
- carbs17g
- sugars5g
- fibre1g
- protein3g
- salt0.4g
Method
step 1
First, make the coating. Pulse the nuts and spices in a food processor to a very fine, dusty consistency. Stir through the sugar, then tip into a large bowl and set aside.
step 2
Whisk the eggs, soured cream and melted butter together in a jug. Put the flour, cinnamon, nutmeg, caster sugar and bicarb in a large bowl with ½ tsp fine salt. Whisk to combine. Stir the wet into the dry ingredients to form a shaggy dough.
step 3
Turn the dough out onto a lightly floured surface and briefly knead until soft and smooth, about 5 mins. Shape into a rectangle around 1.5cm thick. Use a round 5cm cutter to stamp out circles, then roll them into 24-26 balls.
step 4
While you shape the dough, heat the oil in a large saucepan no more than a third full over a low heat to 180C. Test with a cube of bread – it should sizzle straightaway and turn brown within 30 seconds.
step 5
Lower in the doughnuts a few at a time and cook for 4-5 mins until golden brown and cooked through. Remove with a slotted spoon and put straight into the nut mixture, shaking the bowl to coat. Serve with salted caramel sauce for dipping.
