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‘Yoyos’ — honeyed doughnuts

Prep:

Cook:

Serves:

Photo: Kay Lockett
Photo: Kay Lockett

    Makes: 12

    INGREDIENTS
    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

    Method

    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.

    Method
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