A lot of what I cook, bake and eat is based on what I’ve eaten in the past. When I was little, my Mum, brother and I used to have a little routine – once or twice a week Mum would take us both along to the gym crèche, she would get her heart-rate up during a ‘step-class’ and then pick us up and take us to the doughnut shop as a reward for being well-behaved. The absolute best choice for me was always the cup of 6 small doughnut balls dusted in cinnamon-sugar. To me, these little balls of fried dough were the epitome of perfection – fluffy and light within and perfectly golden crisp on the outside.
I’ve tried to recreate my food-memory with this recipe. Unlike many doughnut recipes mine is very simple – no yeast necessary (…which makes the bowl-to-mouth process a whole lot quicker) – just flour, nutmeg, cinnamon, sugar, a happy organic egg, sour cream and coconut oil is needed to make these little delicious, pillowy, cinnamon doughnuts.
½ cup plain wholemeal flour
¾ cup plain white flour
1 tsp bicarbonate of soda
¼ tsp nutmeg, freshly grated
¼ tsp cinnamon, ground
1/3 cup caster sugar
1 tsp salt
¼ cup sour cream – thick plain yoghurt can be substituted
1 large egg
1 tbsp coconut oil, melted – unsalted butter can be substituted
Vegetable oil, for frying
Extra caster sugar and cinnamon for dusting
In a bowl, sift together the flours, bicarb soda, nutmeg, cinnamon, and salt. Add the sugar and whisk with a balloon whisk to ensure everything is well combined.
In a separate bowl, whisk together the sour cream or yoghurt, egg, and coconut oil. Whisk until light and fluffy – approx. 4-5 minutes using an electric mixer set on medium-high speed.
Add the wet ingredients to the dry ingredients and fold together until well incorporated. Cover the bowl with plastic wrap and pop in the fridge to rest for approx. 15 minutes.
Heat vegetable oil in a medium saucepan – about 5cm deep – until oil reaches 180C.
On a lightly floured work surface, roll the dough into little balls and dust with a little flour.
Once the oil has reached the right temperature, carefully pop the little dough balls into the oil and fry for approx. 1 minute on each side. You are looking for a lovely golden colour and crisp outer shell. Carefully take out using a slotted spoon and let rest on a paper towel.
Combine some caster sugar and cinnamon on a plate. Roll the golden balls of dough around in the sugar mixture until evenly covered.
Makes approx. 24 doughnut bites