No Rise Easter Doughnuts

Dip these gorgeous little warm doughnuts into a bowl of good quality purchased vanilla bean custard for even more finger-licking deliciousness!

DOUGHNUTS: Combine the flour, baking powder, salt, all the spices, currants and the caster sugar in a bowl. Whisk the butter, zest, milk and egg together and stir into the dry ingredients to make a thick dough.

Roll spoonfuls of the dough in the palm of your hands and place on a lined tray, or just scoop out with two teaspoons for a more rustic look. Dust your hands lightly in flour if they’re a bit sticky. You should have about 20.

CINNAMON SUGAR:

Combine the sugar and cinnamon in a shallow dish.

TO COOK:

Put 6cm of vegetable oil in a deep, small to medium-sized saucepan and heat to 160°C on a sugar thermometer or until a piece of bread dropped into the oil turns golden in 30 seconds.

Working in batches, carefully lower the doughnuts into the oil and cook for 3 minutes, gently stirring for even browning. Don’t overcrowd the pan as the oil temperature will drop rapidly and the doughnuts will be heavy.

Remove with a slotted spoon and drain on kitchen towels. Immediately roll in the cinnamon sugar to coat. Keep warm in a low oven (100oc) until all the doughnuts have been cooked.

TO SERVE:

Place in a bowl and serve with custard if desired.

MAKES ABOUT 20 MINI DOUGHUTS