Italian donut.
Cook time: 8 mins | Prep time: 10 mins | Makes: 10-12
Ingredients.
1.5 litres rice bran oil or canola oil
325g pancake pre mix
250ml milk
Roll in
1 cup of caster sugar or monk fruit sweetener
1 tablespoon cinnamon powder
1 lemon, zest
Method.
1. In a medium and deep saucepan fill with rice bran oil or canola oil. Place on the smallest burner and gently heat between 170°C - 180°C (340°F). It must stay between this temp so you’ll need to adjust the heat accordingly.
2. In a bowl add pancake pre-mix and whisk in the milk. Let the batter rest for 10 minutes. In another bowl add sugar, cinnamon and lemon zest. Mix through and set aside.
3. Test oil with a tiny amount and pancake mix. If bubbling around the batter then the oil is ready. Use a dessert spoon and tip the spoon vertically above the saucepan of oil. Pinch through the spoon with fingers and drop gently down into the saucepan, as close to the oil so there’s little splash. Repeat. You’ll need 2 batches. Don’t overcrowd the saucepan.
4. Cook for 8 minutes, flip around with a slotted spoon throughout. Cook until golden brown and spoon donuts onto a paper towel first and then into the cinnamon and lemon sugar. Serve straight away.
