- 4 - 250ml (560g) flour
- 60ml (25g) - cocoa
- 15ml - baking powder
- - a pinch of salt
- 80ml - buttermilk
- 125ml - butter, melted
- 4 - eggs
- 180ml (150g) - sugar
1 Sift the flour, cocoa, baking powder and salt in a mixing bowl. Combine the buttermilk and butter in a second bowl and set aside. Beat the eggs and sugar until light and fluffy. First beat the buttermilk mixture into the egg mixture, then mix in the flour to form a smooth dough.
2 Shape the dough into a flat disc then cover with cling film. Chill in the refrigerator for 30 minutes. This step is optional, although the cooling process makes the dough firmer and easier to work with; the flat shape means the dough is ready to roll when it comes out of the fridge.
3 Remove the cling film and roll the dough out on a floured surface to a thickness of about 1.5cm. Press circles out with a 5cm round cookie cutter and then make a hole in each one with a 2cm round cookie cutter. Shape the cut-outs to form round dough holes.
4 Heat the oil in a deep saucepan. Use a piece of leftover dough to test the temperature – once it starts to float and bubbles form, the oil is ready. Fry two or three doughnuts at a time until both sides are cooked and risen. Regulate the oil temperature and reduce the heat if it seems the doughnuts are cooking too quickly; they must be cooked through in the oil. Drain on paper towels and repeat until all the doughnuts are done.
5 Decorate! Dip your doughnuts in melted chocolate, glaze, caramel, cinnamon sugar – whatever you like! Enjoy the doughnuts straight away.
Make an easy chocolate glaze by mixing 250ml sifted icing sugar with a spoonful of cocoa and a drop of vanilla essence. Add a spoonful or two of milk and mix until the consistency is smooth.
For strawberry icing, mix sifted icing sugar with a few drops of pink food colouring, strawberry essence and enough milk to adjust the consistency.
For white icing, mix sifted icing sugar with a couple of drops of vanilla essence and just enough milk to make it smooth and spreadable.