These bitesized treats may take some time to make but they make the perfect afternoon snack, especially for hungry grandkids. Not only are they deliciously crispy but they are just small and cute enough that you won’t have to feel guilty for having two or three with your afternoon coffee.
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Try pairing them with a scoop of ice cream and some strawberries for a delicious dessert option!
- 50g butter, melted, cooled
- 2/3 cup caster sugar
- 2 egg yolks
- 2 1/2 cups plain flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon ground nutmeg
- 375ml (1 1/2 cups) buttermilk
- 215g (1 cup) caster sugar, extra
- 2 teaspoons ground cinnamon
- Canola oil, to deep-fry
- In a large bowl add butter, sugar and egg yolks. In a separate bowl sift the flour, baking powder, bicarbonate soda and nutmeg. Stir together half of the flour mixture and half of the buttermilk with the egg mixture. Mix together to combine before adding the second half of the buttermilk and flour mixture. Continue to stir. Set aside for ten minutes.
- On a plate add the extra sugar and cinnamon. Pour oil 5cm deep into a large saucepan. Head on medium high heat to 170C.
- Scoop out four dessert spoons of the dough and carefully place into the oil. With a slotted spoon, turn the balls occasionally for about 5-7 minutes. When they are golden brown, use the spoon to transfer the doughnuts to a paper towel and let drain for 2-3 minutes. Repeat with the rest of the dough, leaving the oil to reheat in between.
- Roll the warm doughnuts in the cinnamon and sugar mixture and serve at room temperature.