Penguin Random House has shared a delicious recipe for Mini Doughnuts, from Shereen Jog’s new cookbook The East African Cookbook!

‘Many variations of these doughnuts exist,’ Jog⁠ says, ‘but my version uses two of my favourite Zanzibari spices – cardamom and cinnamon – to give it a more authentic island flavour.

‘This is the perfect snack to have during the rainy season with a hot cup of tea.’

MINI DOUGHNUTS

Ingredients

1 cup sifted cake fl our or all-purpose white flour
¼ cup brown sugar
½ tsp ground cardamom
¼ tsp ground cinnamon
½ cup lukewarm full-cream milk
1 tsp baking powder
2 cups oil

Method

1. In a mixing bowl, combine the fl our, sugar, cardamom and cinnamon.
2. Gradually add the lukewarm milk, stirring at the same time, to form a thick batter. Set the batter aside for 15 minutes.
3. Add the baking powder and stir well.
4. Heat the oil in a deep frying pan over medium to high heat. Gently drop spoonfuls of the batter into the oil and fry until golden brown. Drain on paper towel.

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Categories Africa Cookery International Lifestyle Non-fiction

Tags Recipes Shereen Jog The East African Cookbook