SOUTH TYROLEAN DOUGHNOUTS

Mix together the Bread Mix, baking powder, sugar and vanilla essence.

Add the butter, LP egg replacer and water and knead into a dough.

Add some Bread Mix if the dough is too sticky, or a few drops of water if it is too dry.

Knead into a smooth dough for approx. 5 minutes.

Wrap in cling film and leave to rest for approx. 30 minutes at room temperature.

You can then put the dough through a pasta machine, starting with the maximum thickness, then fold the dough over from both sides and put through the machine again, repeating this step until the dough has been rolled to 2 mm. Alternatively, flour a work surface and roll out the dough with a rolling pin, fold over from both sides and then roll out again, repeating once or twice until the dough is 2 mm thick.

Meanwhile, heat the frying oil to between 170 and 180°C.

Using a pastry wheel, cut the dough into squares or another shape of your choice, making some small cuts in the middle of them.

Lower the dough into the hot oil and bake for approx. 2 minutes until the doughnuts are golden brown.

Place them on kitchen roll and leave to dry off. Dust with icing sugar before serving.