These sweet mini doughnuts, coated in sugar, are the best and because they use a slightly different dough (no bread flour, yeast or proving time), they are quick to make and even quicker to eat!

Recipe extracted from: Jane’s Patisserie (Ebury Press)

Method

• Add the plain flour, caster sugar, baking powder and salt to a bowl and mix to combine. With your fingertips, rub the butter into the mixture until it resembles breadcrumbs.
• Slowly add the milk to the bowl, mixing with a spatula or your hands, until a dough is formed.
• Turn the dough out on to a lightly floured work surface and knead until you have a ball that is smooth and not too sticky. Pour the oil in a large pan and heat until it reaches about
• 170°C – test this with a thermometer.
• While the oil is heating, portion the dough into about 15 balls (about 1 tablespoon of dough each) and roll into mini doughnuts.
• Carefully lower the doughnut bites into the oil with a slotted spoon, about 4 or 5 at a time, and fry about 1–2 minutes on each side. Once the doughnuts are a lovely golden colour,
• Transfer them to a tray lined with kitchen paper to soak up any excess oil and then toss each doughnut bite into the caster sugar. Enjoy while still warm.

Tip: You can flavour the doughnuts by adding a tsp ground cinnamon, nutmeg or ginger, or ½ tsp vanilla extract to the dough. You can flavour the sugar coating by adding 1 tsp ground cinnamon.