Coarser sanding sugar is reminiscent of the beaches of Ghana, where these doughnuts are commonly found, but you can use any sugar you like, or serve with tropical fruit jam.
- 125 ml (½ cup) milk
- 110 g unsalted butter, chopped
- 2 tbsp sweetened condensed milk
- 150 g (1 cup) plain flour, sifted
- 3 eggs
- vegetable oil, to deep-fry
- 55 g (¼ cup) sanding sugar (see Note) or icing sugar mix
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place milk, butter, sweetened condensed milk, ½ tsp salt and 165 ml water in a saucepan over medium–high heat. Bring to the boil, then add flour and cook, stirring constantly with a wooden spoon, for 3 minutes or until dough is thick, smooth and pulls clean away from the side of the pan.
Transfer mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat mixture for 1 minute to cool slightly, then add eggs one at a time, beating well after each addition, until smooth and glossy.
Half-fill a deep-fryer or saucepan with oil and heat to 170°C (or until a cube of bread turns golden in 15 seconds). Working in batches, drop heaped teaspoons of dough into oil and cook, turning, for 5 minutes or until golden and cooked through. Remove with a slotted spoon and drain on paper towel set over a wire rack. Toss doughnuts with sanding sugar while hot.
• This is granulated decorating sugar that does not melt. It is from cake decorating shops.
Photography by Lara Ferroni.