mini doughnuts with custard
Mouthwatering mini doughnuts will have you addicted!
Some tips before you get started:
Let your dough rise to at least double-size
Use a light frying oil such a sunflower oil or canola oil
1 x Sugo Tu pizza dough disc
1 litre of sunflower oil
2/3 cup caster sugar
1 teaspoon of cinnamon
Thaw dough according to pack instructions and let it rise to at least double the size.
Cut the dough into 16 pieces and roll into balls. Don't worry if they are not perfectly round.
Heat the sunflower oil in a medium-sized deep pan or wok over a high heat. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Reduce the heat to medium, then use a slotted spoon to carefully lower 8 dough balls into the hot oil. Cook for 3 to 5 minutes, or until golden and they’ve floated to the surface, turning occasionally for even cooking.
Meanwhile mix the cinnamon and sugar in a large bowl.
Transfer the cooked doughnuts to a double layer of kitchen paper to drain. Allow to cool for a few minutes, roll in the sugar mixture to coat. Repeat with the remaining dough balls.
Serve with a bowl of custard for dipping.
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