Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Put the flour, sugar orange zest and yeast in a bowl with a pinch of salt and stir in 160ml warm water. Keep stirring until you have a runny, sticky dough. You can do this in a food mixer if you like. Cover and leave to rise until doubled in size. This will take at least an hour, or longer if your kitchen is cool.
Scoop your dough into a plastic piping bag. Fill a saucepan or wok no more than 1/3 full of oil. Heat until a pinch of flour will sizzle vigorously. Lay some kitchen paper on a tray and mix the cinnamon and sugar t ogether in a large bowl.
When the oil is ready, snip the end off the piping bag so you can squeeze out marble-sized blobs of dough. Use a pair of scissors to snip small blobs of dough (no bigger than walnuts) straight into the oil. Do this very carefully so you don’t splash yourself. Cook the doughnuts in batches, turning them over until a deep golden brown. Lift them out with a slotted spoon, tip them onto the paper to drain briefly and then toss them into the sugar. Repeat with the remaining dough.
When all the doughnuts are cooked roll them around in the sugar. If you like them with honey, drizzle some over the top.
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