‘Yoyos’ — honeyed doughnuts
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Photo: Kay Lockett
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.