Hot doughnuts with spiced sugared nut coating

Enjoy fantastically fluffy doughnuts without the need for yeast and proving. Pulse the nuts to a fine consistency for the coating as this helps them stick

Prep:20 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 172
fat 10g
saturates 3g
carbs 17g
sugars 0g
fibre 1g
protein 3g
salt 0.4g

Ingredients

2 eggs , beaten
300ml soured cream
50g salted butter , melted
400g self-raising flour , plus extra for dusting
1 tsp ground cinnamon
¼ whole nutmeg , finely grated
3 tbsp golden caster sugar
½ tsp bicarbonate of soda
vegetable oil , for deep-frying
salted caramel sauce , to serve
100g salted mixed nuts
½ tsp ground cinnamon
3 cardamom pods , crushed and seeds removed
½ whole nutmeg , grated
3 tbsp light brown soft sugar

Method

First, make the coating. Pulse the nuts and spices in a food processor to a very fine, dusty consistency. Stir through the sugar, then tip into a large bowl and set aside.
Whisk the eggs, soured cream and melted butter together in a jug. Put the flour, cinnamon, nutmeg, caster sugar and bicarb in a large bowl with ½ tsp fine salt. Whisk to combine. Stir the wet into the dry ingredients to form a shaggy dough.
Turn the dough out onto a lightly floured surface and briefly knead until soft and smooth, about 5 mins. Shape into a rectangle around 1.5cm thick. Use a round 5cm cutter to stamp out circles, then roll them into 24-26 balls.
While you shape the dough, heat the oil in a large saucepan no more than a third full over a low heat to 180C. Test with a cube of bread – it should sizzle straightaway and turn brown within 30 seconds.
Lower in the doughnuts a few at a time and cook for 4-5 mins until golden brown and cooked through. Remove with a slotted spoon and put straight into the nut mixture, shaking the bowl to coat. Serve with salted caramel sauce for dipping.