1 3⁄4 cups self-raising flour
1⁄2 teaspoon salt
1⁄2 teaspoon ground cinnamon
1/3 cup sugar
2 tablespoons melted butter, cooled
1 teaspoon vanilla extract
1⁄4 cup milk
finely grated zest 1 lemon
2 free-range eggs
1 tablespoon rum, optional
1 apple, peeled and grated
1 cup caster sugar
1 teaspoon ground cinnamon
Combine the flour, salt, cinnamon and sugar in a bowl. Whisk the melted butter, vanilla extract, milk, lemon zest, eggs and rum together and stir into the dry ingredients to make a thick batter. Stir in the grated apple.
Combine the caster sugar and cinnamon in a shallow dish.
Put 4 cm of canola oil in a medium sized, heavy-based saucepan and heat to 170°C on a sugar thermometer. If you don’t have a thermometer, drop a piece of bread into the oil. It should be golden within 30 seconds.
Carefully place small spoonfuls of batter into the pan and cook for 1-2 minutes each side. Don’t overcrowd the pan as the oil temperature will drop rapidly and the doughnuts will be heavy.
Remove with a slotted spoon, drain on paper towels and roll in the sugar and cinnamon mix. Serve immediately. Makes about 20