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Makes 9 – 12 doughnuts

Ingredients:

• 165mls milk
• 1 tsp vanilla extract
• 1 tsp lemon juice
• 280g self-raising flour (or Doves Farm Gluten Free flour), plus extra for rolling
• 75g castor sugar (plus an extra 100g for rolling the hot doughnuts in)
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• Vegetable oil, for frying

Make the doughnuts by stirring together the milk, vanilla and lemon juice. In a bowl measure the flour, sugar, baking powder and bicarbonate of soda, stir well and then add the liquid.

Use a spoon to combine the batter then leave for 5 minutes. In the meantime fill a saucepan with oil to about 4cm deep and heat to 190C (you will need a thermometer to check this).

Flour the work surface well and tip the sticky dough out onto it. Dredge in more flour (be generous!) and roll out to 1cm thick. Cut circle using a 6cm circular cutter and then use your finger to make a hole about 2cm wide in the middle. Lay on a plate next to each other. Pour the extra 100g castor sugar into a roasting tin.

When the oil is at temperature simply place 4 – 5 doughnuts carefully into the oil (ensure the pan is not crowded; they should not be touching) and fry for about 90 seconds, carefully turning the doughnuts with a heatproof slice halfway through.

The doughnuts are ready when they are deep brown on both sides. Carefully remove from the saucepan and place in the sugar laden roasting tin. Flip the doughnuts over to ensure they’re covered on both sides.

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