These doughnuts are super-quick to make and would make a lovely gift to make and take to a friends. We’ve used Belvoir Rose and Elderflower cordial, but the plain Elderflower cordial works well too in this easy recipe.
For the doughnuts:
450g plain flour
50g caster sugar
2tsp baking powder
75g cold butter, cubed
zest 1 lemon
1 large egg
100ml Elderflower Cordial
vegetable oil for frying
For the glaze:
400g icing sugar, sifted
4tbsp Belvoir Elderflower & Rose Cordial
sprinkles to scatter if liked
1. Heat vegetable oil in a deep fat fryer to a temperature of 170oC.
2. Place the flour, sugar, baking powder, butter and lemon zest in a food processor and whizz together until the mixture resembles breadcrumbs. Mix the egg and milk together, then add to the processor with the cordial and pulse to make soft dough.
3. Transfer to a lightly floured surface and roll out to a thickness of 1.5 cm. Use a 8.5cm round cutter to press out 12 rounds in the dough, then use a 3cm cutter to press out the centre of each. Re-roll the dough to make 12 ring shapes.
4. Drop the doughnuts 3 at a time into the hot oil and cook for about 40 seconds on each side turning once, until they are golden and puffed up. Remove from the fryer and drain on kitchen paper. Cool on a wire rack. Repeat to make 12 doughnuts.
5. To make the glaze, sift the icing sugar into a bowl, add the milk and enough cordial to make a smooth, coating icing. Add food colouring if you wish.
6. Once the doughnuts are cold, dip each in the Elderflower & Rose glaze and place in a wire rack. Sprinkle with sprinkles if liked. Leave to set for about 30 minutes. Best eaten the day of making.