CINNAMON SUGAR MINI DOUGHNUTS
INGREDIENTS:
FOR THE DOUGHNUTS:
- 120g Pernerka Fine Wholemeal Spelt flour
- 70g caster sugar
- 130g full fat quark
- 2 eggs
- ½ tsp baking powder
- A few drops of vanilla extract
- Oil for frying
FOR THE CINNAMON SUGAR (TO COAT THE DOUGHNUTS):
- 2 tbsp caster sugar
- 1 tsp cinnamon
TIPS AND TRICKS:
If you like experimenting with different ingredients, you can make your cinnamon sugar with coconut sugar rather than the ordinary caster sugar.
INSTRUCTIONS:
1) Whisk the eggs with the sugar and the vanilla extract until light and pale. Add the quark and mix it in gently.
2) Sift the flour and the baking powder into a bowl, then slowly add them to the egg-quark mixture. Keep mixing until all ingredients come together.
3) Fill a heavy-based saucepan halfway with oil. Heat the oil up, but don’t make it too hot or the mini doughnuts will burn before they’re cooked all the way through.
4) Using a tablespoon, dip it into the oil, then spoon some of the batter into the hot oil. Using a spoon should give the mini doughnuts a shape of a small ball. Fry the doughnuts until golden brown, turning them frequently.
5) Remove the mini doughnuts from the oil and place them on a kitchen paper. This will help to drain any remaining oil. Coat the mini doughnuts in the cinnamon sugar whilst still warm. Enjoy!