Photo by Tamara West
Eat these doughnuts warm, served with hot coffee. This recipe makes approximately 20 small doughnuts.
- Whisk together milk, buttermilk, sugar, lemon zest and melted butter.
- Sift in flour, baking powder and salt and stir together with a fork until just combined.
- Heat 2-3cm of clean vegetable oil in a medium sized pot until hot. Add small tablespoons of dough to the hot oil* and fry gently (you can flour your fingers and use them to gather up small sized pieces of dough, or use 2 spoons if it’s too sticky to handle), turning them so each side is evenly golden brown. *You may have to waste a few getting the temperature of your oil just right — so that they cook through without browning too quickly.
- Remove and drain on paper towels. Roll doughnuts in caster sugar mixed with a little cinnamon and five spice.