2 cups plain flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup caster sugar
1 egg
1/2 cup sour milk (see below)
1 tablespoon melted butter
oil for frying
cinnamon sugar for coating
1/4 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 cup caster sugar
1 egg
1/2 cup sour milk (see below)
1 tablespoon melted butter
oil for frying
cinnamon sugar for coating
method
1. Sift dry ingredients into a bowl.
2. Beat egg lightly and add with sour milk and melted butter to flour.
3. Mix to a soft dough.
4. Turn onto a floured board and knead lightly.
5. Roll out till about 5 mm (1/4 inch) thick and cut into rings with a floured doughnut cutter or a large and a very small biscuit cutter.
6. Fry 3 or 4 at a time in deep, hot oil, 190° C (375° F), for 3 to 4 minutes, turning them to brown evenly.
7. Drain on absorbent paper and coat with cinnamon sugar (i.e., caster sugar mixed with ground cinnamon).
8. Note: To sour milk, add 2 teaspoons vinegar or lemon juice to 1/2 cup fresh milk.
9. Leave at room temperature for 10 to 15 minutes if milk is icy cold.
2. Beat egg lightly and add with sour milk and melted butter to flour.
3. Mix to a soft dough.
4. Turn onto a floured board and knead lightly.
5. Roll out till about 5 mm (1/4 inch) thick and cut into rings with a floured doughnut cutter or a large and a very small biscuit cutter.
6. Fry 3 or 4 at a time in deep, hot oil, 190° C (375° F), for 3 to 4 minutes, turning them to brown evenly.
7. Drain on absorbent paper and coat with cinnamon sugar (i.e., caster sugar mixed with ground cinnamon).
8. Note: To sour milk, add 2 teaspoons vinegar or lemon juice to 1/2 cup fresh milk.
9. Leave at room temperature for 10 to 15 minutes if milk is icy cold.
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