Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 15mins Makes 20 500g cake flour, plus ex­tra 60g caster sugar 2 tsp bak­ing pow­der 1 large egg 1 cup warm milk 50g but­ter, melted Oil, for lin­ing and deep-fry­ing 1 cup rasp­berry jam Ic­ing sugar, for dust­ing

Sift the flour and a pinch of salt into a bowl and stir in the sugar and bak­ing pow­der. Make a well in the cen­tre. In a bowl, whisk to­gether the egg, milk and but­ter, pour in the well and mix. Knead into a smooth dough. Place the dough in an oiled bowl, then roll out on a floured sur­face to 1cm thick­ness. Cut out 5cm discs. Heat oil in a saucepan and fry the dough­nuts un­til golden. Re­move, drain on pa­per towel and cool slightly. Spoon the jam into a pip­ing bag. Witha skewer, make holes in the dough­nuts and pipe jam in to them. Dust the dough­nut balls with ic­ing sugar and serve.

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