Timbits

Method5 steps

1. 1

   Step 1: Sift all the measured plain flour (2 cups), batter sugar (⅓ cup), baking powder (3 tsp) and salt (½ tsp) together into a bowl, mixing so the dry ingredients are evenly distributed.

   Uses 2 cups sifted plain flour · ⅓ cup batter sugar · 3 tsp baking powder · ½ tsp salt

2. 2

   Step 2: Crack and slightly beat the egg (1). Mix all the beaten egg, milk (¾ cup) and the three tablespoons batter oil in a separate bowl. Incorporate all this wet mixture into the prepared dry ingredients and stir until the batter is smooth.

   Uses All the prepared dry mixture · 1 egg, slightly beaten in step 2 · ¾ cup milk · 3 tbsp oil for batter

3. 3

   Step 3: Heat enough of the separate deep-frying oil for the doughnuts to float, using a deep heavy pan with room above the oil, to 365°F, about 185°C, without letting it get hotter. Drop the batter into the oil by teaspoonfuls, no bigger, in small batches without crowding. Turn after a few moments and continue frying until golden on all sides and cooked through inside. Cut the first cooked doughnut open to check that its centre is set, without raw batter, and adjust cooking as needed. Repeat with all the remaining batter, keeping the oil near the same temperature.

   Uses All the prepared batter, cooked in small batches · Additional oil for deep-frying, sufficient for the frying pan

4. 4

   Step 4: Lift each cooked batch from the frying oil with a slotted spoon and drain well on a rack or absorbent paper. Keep the cooked doughnuts ready for coating while still warm.

   Uses All the actual cooked doughnuts

5. 5

   Step 5: Put enough of the separate cinnamon sugar for coating in a shallow bowl. Roll the still-warm drained doughnuts in it and serve warm.

   Uses All the actual drained warm doughnuts · Cinnamon sugar for coating the warm doughnuts, as desired