Mini Doughnut Balls with a Spice-Infused Sugar Coating

Name: Mini Doughnut Balls with a Spice-Infused Sugar Coating
Prep time: PT20 minutes
Cook time: PT45 minutes
Total time: 2 h
Yield: Makes 30-35 small doughnuts servings
Cuisine: Baking
Ingredients: 2 cups (500 ml) cake flour; 2 tsp (10 ml) baking powder; ½ tsp (2,5 ml) ground cinnamon; ½ tsp (2,5 ml) ground cardamom; large pinch of ground cloves; ¼ cup (60 ml) Huletts White Sugar; large pinch of salt; 2 eggs, beaten; 350 ml plain double-cream yoghurt; ⅓ cup (80 ml) butter, melted; sunflower or canola oil for deep-frying; ¾ cup (180 ml) Huletts Castor Sugar; 1 tsp (5 ml) ground cinnamon; ½ tsp (2,5 ml) ground cardamom; ¼ tsp (1,25 ml) ground cloves

Conversions

intermediate

SERVES Makes 30-35 small doughnuts

PREP TIME 20 minutes

COOK TIME 45 minutes

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Ingredients

Doughnut balls

2 cups (500 ml) cake flour
2 tsp (10 ml) baking powder
½ tsp (2,5 ml) ground cinnamon
½ tsp (2,5 ml) ground cardamom
large pinch of ground cloves
¼ cup (60 ml) Huletts White Sugar
large pinch of salt
2 eggs, beaten
350 ml plain double-cream yoghurt
⅓ cup (80 ml) butter, melted
sunflower or canola oil for deep-frying

Spice-infused sugar coating

¾ cup (180 ml) Huletts Castor Sugar
1 tsp (5 ml) ground cinnamon
½ tsp (2,5 ml) ground cardamom
¼ tsp (1,25 ml) ground cloves

Method

Doughnut balls

Sift flour, baking powder and spices together in a large mixing bowl. Stir in white sugar and salt.
In a separate bowl, beat eggs, yoghurt and butter together and stir into flour mixture to form a smooth batter. Don’t overmix.
Heat 6-8 cm of oil in a deep saucepan over a medium temperature, until small bubbles start to form (see tips).
Using a 15 ml measuring spoon and a small spatula, scoop the batter into the hot oil to form small balls and fry until just golden brown. Turn and fry until golden brown on the other side. Remove with a slotted spoon and drain on paper towel. Repeat with the rest of the batter.

Spice-infused sugar coating

Meanwhile, sift castor sugar and spices together to remove any lumps. Spoon into a large flat bowl. Roll hot doughnuts in the cinnamon sugar once drained, tossing to evenly coat them in the spice-infused sugar. Serve immediately.

Tip

Test the temperature of the oil by placing a small spoonful of batter in the warm oil. It should rise to the top of the oil, with small bubbles forming around the batter. If the batter sinks to the bottom, allow the oil to heat up for another minute or two.
Make sure the oil is not too hot when frying the doughnuts. They should fry to a light golden colour and be cooked and fluffy inside, but not doughy.
Don’t add too many doughnuts to the oil at once, rather fry them in batches. This maintains the heat of the oil and allows enough space to fry and turn the doughnut balls.

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