DOUGHNUTS:
Vegetable oil, for deep-frying
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 tbsp white sugar
1 1/2 tsp NOMU Ground Cinnamon or NOMU Holiday Baking Spice
1/2 tsp NOMU Ground Nutmeg
2 eggs
1/3 cup milk
2 Granny Smith apples, peeled, cored and finely diced
VANILLA BEAN GLAZE:
2 cups icing sugar, sifted
1/4 cup milk
3 pumps NOMU Vanilla Paste (or 1/2 tsp NOMU Vanilla Essence)
Fill a medium saucepan one-third full with vegetable oil and place over medium-high heat for deep-frying.
Meanwhile, place the all purpose dry mix, sugar and spices in a mixing bowl and stir to combine. Whisk together the eggs and milk, and gradually whisk into the dry mixture until a batter just starts to form. Add the apples and gently fold in until well distributed.
For the glaze, sieve the icing sugar into a bowl and stir in the milk and vanilla until smooth. Set aside.
Nest a wire rack in a large baking tray and place some paper towel on top. Once the oil is hot (about 180°C on a thermometer), use two spoons to carefully drop scoops of batter into the oil. Fry the doughnuts in batches until golden and crisp on both sides, then transfer to the wire rack to drain off any excess oil.
While still warm, coat the doughnuts one by one in the glaze until completely covered and return to the wire rack (remove the oily paper towel) to allow any excess to drip off. You should be left with a super thin coating. Leave on the wire rack until the surface of the glaze is set and dry, and enjoy!
DOUGHNUTS:
Vegetable oil, for deep-frying
1 x 150g sachet NOMU MiniMakes All Purpose Dough & Batter Mix
3 tbsp white sugar
1 1/2 tsp NOMU Ground Cinnamon or NOMU Holiday Baking Spice
1/2 tsp NOMU Ground Nutmeg
2 eggs
1/3 cup milk
2 Granny Smith apples, peeled, cored and finely diced
VANILLA BEAN GLAZE:
2 cups icing sugar, sifted
1/4 cup milk
3 pumps NOMU Vanilla Paste (or 1/2 tsp NOMU Vanilla Essence)
Fill a medium saucepan one-third full with vegetable oil and place over medium-high heat for deep-frying.
Meanwhile, place the all purpose dry mix, sugar and spices in a mixing bowl and stir to combine. Whisk together the eggs and milk, and gradually whisk into the dry mixture until a batter just starts to form. Add the apples and gently fold in until well distributed.
For the glaze, sieve the icing sugar into a bowl and stir in the milk and vanilla until smooth. Set aside.
Nest a wire rack in a large baking tray and place some paper towel on top. Once the oil is hot (about 180°C on a thermometer), use two spoons to carefully drop scoops of batter into the oil. Fry the doughnuts in batches until golden and crisp on both sides, then transfer to the wire rack to drain off any excess oil.
While still warm, coat the doughnuts one by one in the glaze until completely covered and return to the wire rack (remove the oily paper towel) to allow any excess to drip off. You should be left with a super thin coating. Leave on the wire rack until the surface of the glaze is set and dry, and enjoy!
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