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No longer Australian-owned, Arnott's produces 212 different types of biscuits, including a kosher Tim Tam that's sold in Israel.
More Facts
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Cooking brinjal, fenugreek and spinach in an iron pan enriches your food with iron.
More Cooking Tips
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| Drop Doughnuts |
Added: 4th Sep, 2007 | Viewed 253 times |  |  |
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| I have been wanting to try these ever since I saw their picture in a local food magazine. Of German origin, they take the intimidation out of trying to achieve perfectly round donuts with holes in the middle. Just scoop the dough and drop it into the hot oil [very carefully of course!], and serve them with a smattering of sugar and ground cinnamon. |
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| Ingredients |
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2 1/2 cups plain flour
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1 1/2 tsp baking powder
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1/2 tsp bicarbonate of soda
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1/4 tsp ground nutmeg
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2 egg yolks
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1 1/2 cups buttermilk
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2/3 cup caster sugar
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1 cup caster sugar, extra
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50g butter, melted and cooled
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2 tsp ground cinnamon
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oil for deep frying |
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| Method | | Combine butter, egg yolks and and 2/3 cup sugar in a bowl. Sift the flour, baking powder, bicarbonate of soda and nutmeg into another bowl. Add the flour mixture and buttermilk to the egg mixture and stir to combine. Set aside for 10 minutes to rest. Combine the extra sugar and cinnamon on a plate. Add enough oil to a large saucepan to reach a depth of 5cm. Heat to approximately 170-180oC over medium high heat. Carefully place 4 dessert spoonfuls of dough into the oil. Cook, turning occasionally with a slotted spoon until golden brown. Transfer the doughnuts to a paper towel and set aside to drain of oil. Repeat the process with the remaining dough, reheating the oil between batches as required. Toss the warm doughnuts in the cinnamon sugar to coat evenly and place on a serving tray. Serve warm or at room temperature. |
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