Best eaten just after frying. A delicious dessert or indulgent snack. This recipe uses the KitchenAid Artisan Diamond Blender.
Ingredients
2 1/4 cups (340g) plain flour
1/2 cup (110g) caster sugar
3 teaspoons baking powder
Pinch salt
4 eggs
3/4 cup (165ml) buttermilk
3 teaspoons vanilla paste or extract
3L vegetable oil for frying
200ml honey, lightly warmed (optional)
For the spice coating:
3/4 cup (110g) caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
1/4 teaspoon ground nutmeg
Method
For best results use the KitchenAid Artisan Diamond Blender
Place the flour, sugar, baking powder and salt into the glass jar of the blender. Cover and select the tab for blending
Process 5 seconds or until well mixed. Remove from the jar
Add the eggs, milk and vanilla to the jar, cover and pulse on shaking. Return the flour mixture, cover and process until thoroughly mixed
Transfer the mixture to a firm freezer bag/large sandwich storage bag or cake decorating piping bag - pushing it into one corner
Heat the oil in a large pot to 180°C. Trim one corner of the bag and push smallish, 1 tablespoon amounts of the mixture into the oil, snipping off the mixture using scissors
Cook about 5 at a time for around 2-3 minutes, gently tossing the donuts in the hot oil until a deep golden colour and cooked through
Remove with a slotted spoon and lightly drain before tossing in the spice mixture. Serve drizzled with the honey, if desired
For the spice mixture, combine and place on a flat plate
Tips & Hints
If the oil is too hot the donuts will not cook through to the centre. Donuts are best eaten soon after cooking.
Gluten free option: replace plain flour with gluten free plain flour, adding 2 teaspoons gluten free gluten (GFG) available from health food stores.
