Mini Doughnuts & Dipping Sauce
Ingredients
Doughnuts
- 50g Koko Spread
- 150g Koko Unsweetened Milk
- 40g Caster sugar
- 150g Self raising flour
- 1 Litre vegetable oil
- Caster sugar (for dusting)
Cinnamon & Apple Sauce
- 3 Granny smith apples
- 75g Sugar
- 1 tsp Cinnamon
- 150ml Water
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Method
- Grate granny smith then add to a saucepan with sugar, cinnamon and water and cook on a medium heat, cover, and cook for 30 mins checking and stirring every 5 minutes. After 30 minutes blend until smooth.
- Meanwhile, slowly heat Koko Unsweetened, Koko Spread and sugar in a saucepan.
- In a bowl, sift the flour and add the melted mixture. Stir into a dough.
- Divide into balls.
- Heat the oil in a large pan until it reaches 180C. You can check temperature with a probe or by dropping in a piece of the dough mixture to see if it sizzles.
- WARNING! Do not to walk away from the pan whilst the oil is heating because can be dangerous if oil overheats.
- Fry the doughnuts (couple at a time), turning after 2 minutes, once golden brown all over. Remove the doughnuts and place them on a clean tea towel and continue to fry the next few.
- Toss the doughnuts in sugar.
- Take oil from heat and leave to cool for at least an hour before disposing.
- Serve with dipping sauce on the side.