These doughnuts are far from soft and fluffy doughnuts. They are heavy doughnuts that have crispy outside. The recipe is based on ‘My Mother’s Round Doughnuts’ recipe. I love this type of rustic doughnuts, probably because I grew up on them. Today I coated them with melted Dark Chocolate. Coffee flavoured icing is nice, too. Of course, they are delicious without any icing or coating of Chocolate.
6 to 8 Doughnuts
1 cup Self-Raising Flour
1 tablespoon Cocoa Powder *sifted
1/3 cup Caster Sugar
1 pinch Salt
1 large Egg
1 tablespoons Milk
Oil for frying
• 50g Melted Milk Chocolate OR Dark Chocolate
• Coffee Icing *1/4 cup Icing Sugar & 1/2 tablespoon Strong Coffee
- Mix all ingredients to make dough. If it is too dry to form into a dough, you can add a little bit of extra Milk.
- On a lightly floured surface, roll out about 8-10mm thick. Use a 7cm round cutter to cut out discs. Use a 3cm round cutter to cut out centres.
- *Note: To create nice even cracks, make cuts on one side using a bamboo skewer or something similar.
- Heat Oil about depth of 5cm in a large saucepan over medium heat. Oil should be around 170℃. Carefully place 3 to 4 rounds into the Oil. Cook, turning occasionally, for 3 to 4 minutes or until cooked. *Note: Cut out centres can be cooked quicker.
- Transfer the doughnuts to a tray lined with paper towel.
- Dip one side into melted Chocolate or Icing, but it is optional.