‘Yoyos’ — honeyed doughnuts

By Fabienne Viner-Luzzato, February 21, 2013
Photo: Kay Lockett

Photo: Kay Lockett

Makes: 12

1 egg
3 tbsp sunflower oil
25g caster sugar
1 tsp vanilla sugar
150g self raising flour
Sunflower oil to fry
150g runny honey, to glaze


Beat the sugars and egg in a bowl and add the oil.

Add the flour gradually mixing with your hands if possible. The dough must be soft but not sticky.

Preheat the oil in a deep pan.

Roll the dough until 1cm thick.

Cut 3-4cm circles. Make a small hole in the middle using your finger.

Deep fry about four at a time until they are golden — approximately two minutes a side.

Remove with a slotted spoon onto kitchen towel to blot the oil.

Warm the honey in a pan.

Dip the yoyos in the honey before placing on a serving plate.

Serve warm or at room temperature.

Last updated: 2:50pm, February 21 2013