Mini sugar and cinnamon doughnuts
24 servings Prep: 15 mins, Cooking: 20 mins
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For the doughnuts
|50 g||dairy-free margarine|
|120 ml||almond milk|
|2 tbsp||canola oil — plus extra for deep-frying|
|250 g||plain flour|
|1 1/2 tsp||baking powder|
|50 g||castor sugar|
For the cinnamon sugar coat
|1/2 cup||castor sugar|
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Melt the margarine, almond milk and 2 tbsp canola oil in a pan over a medium heat.
Combine the flour, baking powder, salt and sugar in a large bowl. Make a well in the middle, then tip in the melted mixture.
Bring the mixture together with a fork until it forms a wet, thick dough, then divide and roll into 24 small balls.
Heat the canola oil in a pot over a high heat. Once it’s ready reduce the heat to medium and place a few balls into the oil using a slotted-spoon
Cook for 3 to 5 minutes, or until golden brown while turning them.
Remove from the oil and place on some paper towel the roll in the cinnamon and sugar mixture and enjoy.
Reprinted with permission from Georgia Roux, follow along on Instagram.