|canola oil — for deep-frying|
|1 tbsp||baking powder|
|2 1/4 tbsp||Nestlé Cremora original — with with ¾ cup water|
|1 cup||icing sugar|
|1 tbsp||Nescafé Ricoffy|
|1 tbsp||Nestlé Cremora original|
|2 - 3 tbsp||warm water|
Combine flour, sugar, baking powder and salt together.
Using a pastry cutter or clean hands cut the butter into the flour mixture until it resembles coarse breadcrumbs.
Add the Nestlé Cremora mixture and mix until all ingredients have combined.
Transfer dough onto a floured surface and knead until smooth.
Roll the dough out and cut out 6 larger or 8 smaller doughnuts.
Deep-fry in small batches in oil heated to 180C until golden on each side and cooked through.
Place on clean kitchen towel and allow any excess oil to drain off while they cool.
To make the glaze: mix the icing sugar together with the Nescafé Ricoffy and the Nestlé Cremora, followed by just enough water to make sure the glaze is of a thick coating consistency.
Dip each doughnut in the glaze and allow to set.