Quick kefir doughnuts with tahini caramel

Name: Quick kefir doughnuts with tahini caramel
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 20
Ingredients: 1 large free range egg; 130 ml Gut Health Natural Kefir Drink; 1 tsp vanilla extract; 2 tbsp condensed milk; ¼ tsp bicarbonate of soda; 200 g self-raising flour; ¼ tsp salt; 500 ml vegetable, sunflower or any other neutral oil; 4 tbsp caster sugar; ¼ tsp ground cinnamon, or to taste

When you hanker for something deep fried and sweet in a hurry, Charmaine Katz has the answer – these fluffy doughnuts with scraggly edges. The dipping sauce is a quick assembly job – serve with a side of jam to be more traditional or try our old-school jam doughnuts recipe. Follow Charmaine on Instagram and watch her cooking sweet and savoury dishes on YouTube

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Vegetarian

Makes20 plus dipping sauce
CourseDessert
Prepare10 mins
Cook20 mins
Total time30 mins
Plusresting

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 large free range egg
130ml Gut Health Natural Kefir Drink
1 tsp vanilla extract
2 tbsp condensed milk
¼ tsp bicarbonate of soda
200g self-raising flour
¼ tsp salt
500ml vegetable, sunflower or any other neutral oil
4 tbsp caster sugar
¼ tsp ground cinnamon, or to taste

For the dipping sauce

100g condensed milk
2 tbsp Cooks’ Ingredients Tahini
Pinch sea salt flakes

Put the egg, kefir drink, vanilla, condensed milk and bicarb into a large bowl. Whisk until smooth, then sift in the flour and salt. Using a fork, bring the mixture together to make a wet, sticky dough. Cover the bowl with a clean tea towel and let it rest for 20 minutes, so the flour absorbs some of the liquid.
Pour the oil into a medium, high-sided saucepan, to come no more than halfway up the sides, then slowly bring it to 160-170ºC – it’s hot enough when a small piece of dough sizzles in the oil 5 seconds after being dropped in.
Line a baking tray with baking parchment. Mix the sugar and cinnamon in a shallow dish and set aside. Using 2 spoons, carefully drop walnut-sized scoops of dough into the hot oil, then cook for 4 minutes or so, turning occasionally, until puffed up and an even, deep gold colour on all sides. Fry in batches of 3-4 so they’re not crowded. Test the first doughnut to ensure it’s cooked inside – this will guide your timings. Using a slotted spoon, transfer the doughnuts to the lined tray to drain, then roll in the cinnamon sugar while still warm.
For the dipping sauce, mix the condensed milk, tahini and sea salt flakes in a small bowl until well combined, adjusting the seasoning as you like. Pile the doughnuts on a plate with the sauce alongside. These are best served warm and enjoyed the same day.

Cook’s tip

Any remaining condensed milk can be used to sweeten cream by adding it before whipping. It can also sweeten your coffee, Vietnamese-style, or can be drizzled on French toast topped with butter, Hong Kong-style.

Typical values per doughnut when made using specific products in recipe