Carmels’ Donuts
These donuts are sweet and tasty and the sultanas definitely add to the flavor. The donuts are fried in vegetable oil and are usually small in size, however you can experiment whilst cooking. They are best eaten warm when freshly cooked however, they are also nice when cold and are easily reheated in the microwave. Enjoy this one!
Ingredients
3 cups of self-raising flour
pinch of salt
1/2 cup sugar
1/2 cup sultanas
2 eggs
1 1/2 cups of boiling water
1 tb melted butter
Method
Beat for 2 minutes adding all of the ingredients, add the butter last
The mixture will have the consistency of batter rather than a pastry
Ensure that the oil is hot by putting a tiny amount of the mixture in, it should sink then rise and the oil should be bubbling
Scoop up the mixture in a dessert spoon and push it off into the oil with another spoon in one swift action
The mixture will sink then rise and expand, turning into puffy little balls, slowly browning
When golden brown, remove with a slotted metal spoon
Drain the donuts on paper to remove excess oil
Coating
1/4 cup of caster sugar mixed with cinnamon, to taste
Roll the cooked donuts in the caster sugar and cinnamon mix after coming out of the fryer
Hints
The longer you keep the mixture before frying the better it is, keep it covered with cling wrap for about 2 hours in the refrigerator
Experiment with different spoon sizes for smaller or bigger donuts
Larger donuts will need to be cooked for longer as they will be more dense
Test the first couple of donuts, to ensure that they are cooked in the center
The frying can make the house smell of oil, as an alternative use an electric fryer outside or in the garage
Can be reheated the next day in the microwave
Sultanas can be eliminated from the recipe and replaced with another dried fruit
The amount of sultanas can also be varied
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