These doughnuts are an extra-special treat and the variations are endless too! Pop a square of chocolate in the middle of each doughnut when shaping, or add the grated zest of two lemons to the dough and fill with lemon curd for a tangy treat.
a baking sheet, greased
a piping bag, fitted with a jam/jelly nozzle/tip (optional)
Makes 20 doughnuts
Put the yeast, warm water and 1 tablespoon of the sugar in a small bowl and leave in a warm place for 5–10 minutes, until a foam forms on top.
Sift the flour into a mixing bowl, add the salt and ground almonds and rub in the butter with your fingertips. Add the egg, maple syrup, cinnamon, sour cream and yeast mixture and mix with your hands. Knead gently to form a soft, pliable dough – adding a little flour if the mixture is too sticky.
Divide the mixture into 20 balls of equal size. Put them on the prepared baking sheet, cover with oiled clingfilm/ plastic wrap and leave in a warm place for about 1 hour, until the doughnuts have increased in size.
Heat the oil in a large saucepan – you will need sufficient oil to allow the doughnuts to float slightly above the base to ensure even cooking. To test whether the oil is hot enough, add a scrap of the dough to the pan – if it sizzles, floats to the top and turns golden brown the oil is ready. Cook the doughnuts in small batches for about 3–5 minutes on each side, until they are golden brown.
Mix the caster/superfine sugar and cinnamon together on a plate and position it near to your saucepan. Remove the cooked doughnuts from the pan with a slotted spoon, drain on paper towels and roll in the cinnamon sugar. Leave to cool on a sheet of baking parchment.
If you are filling the doughnuts, pass the preserve through a fine-meshed sieve/strainer to remove any lumps, then spoon into the piping bag. Squeeze a little into each doughnut. This is easiest done whilst the doughnuts are still warm (but not hot), taking care that you don’t overfill.
These doughnuts are best eaten on the day they are made