Doughnut balls

Doughnut balls

By
From
Sugar Free
Makes
24
Cooking time
40 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
1 1/2 teaspoons * berry ripple porridge [rid:31345]
60ml warm water
300g plain flour
1 teaspoon fine sea salt
750ml vegetable oil, for deep-frying, plus extra for oiling
Blueberry jam
or Berry ripple porridge, to serve

Method

  1. Combine the yeast and warm water and set aside for 5 minutes. In a mixing bowl, mix together the flour and salt. Add the yeast mixture, then gradually stir in up to 120ml water to make a sticky dough. Turn out onto a lightly oiled work surface and briefly knead. Transfer to an oiled bowl, cover with cling film and leave somewhere warm for 2–3 hours, or until doubled in size. Knock back the dough, knead for 1 minute, divide into 24 equal pieces, and roll into balls. Heat the 750ml vegetable oil to 175°C. Deep-fry the balls in batches for about 6 minutes, turning them over in the oil until golden. Transfer to kitchen paper with a slotted spoon. Serve hot, with the jam or dip for dipping.
Tags:
sugar free
healthy
clean eating
good for you
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