The perfect snack with a cup of tea – download the recipe for Zanzibari Mini Doughnuts from The East African Cookbook
More about the book!
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.’
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
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.