7 tbs castor sugar
20mls rakija or brandy
500ml soda water
1 lemon, zested
¼ tspn cinnamon
¼ tspn nutmeg
1Tbs vanilla extract
½ cup dried, washed currants
1/2 cup dried, washed cranberries or sultanas
500g self raising flour (sifted)
1Tbs baking powder (sifted)
Icing sugar for dusting
700ml veg oil, for frying
In a medium sized pot heat oil over medium heat approximately between 150-160.c degrees Celsius.
With a whish combine egg, castor sugar, rakija, soda water, lemon zest, vanilla, cinnamon and nutmeg. Mix well, add flour and baking powder mix until combined and all lumps are gone (note: do not over work otherwise doughnuts will end up tough). Carefully fold in dried fruit and allow to sit and rest for 5 minutes.
Using two spoons carefully spoon acorn size blobs of the batter into the oil, continue to cook slowly stirring and moving the doughnuts constantly (note: doughnuts take between 4-6 minutes to cook, doughnuts will be a dark golden brown when ready).
Once cooked drain from oil on paper towel, arrange in a bowl or plate, heavily dust with icing sugar enjoy warm or at room temperature.
Credits: Daniel George Dobra