They can be stored in plastic boxes in the freezer. Delicious and popular, they are best enjoyed at tea time.
1 cup (200g) sugar
1teaspoon vanilla essence
4 cups (480g) flour
4 teaspoons baking powder
pinch of salt
3/4 cup (180ml) milk
oil for cooking
Place eggs in a mixing bowl.
Beat. Beat in sugar, softened butter and vanilla essence, until mixture is creamy.
Sift flour, baking powder and salt.
Fold into egg mixture, alternately with milk.
Turn dough onto a floured surface and knead until smooth.
Shape dough into a ball, put in a bowl and cover with plastic food wrap.
Refrigerate for some hours.
Remove from fridge and roll out the dough until it is 1cm thick.
Cut rings as close to each other as possible, with a doughnut flour cutter.
Fry doughnuts in hot oil until golden.
Drain on absorbent kitchen paper.
Serve sprinkled with ground sugar or caster sugar.
Cook’s tip: Put a piece of egg shell or some lemon rind inside the cooking oil to fry the doughnuts. In this way, the oil will not get burnt.