Warm, soft, fluffy and doused in sugar. You’ve got to love fresh doughnuts. Except you’re probably wondering why these look so misshapen, right? Well, these little fellas are a little different from your regular varieties.

What’s so different about them? Well, they’re actually made with white bread that’s dipped into pancake-style batter before hitting the hot oil, and without knowing it’s bread, you’d think you were biting into the real thing.

To my understanding they’re a treat that was made – and quite possibly still is – by scouts and girl guides when they’re out in the wilderness playing with a compass and learning how to tie knots and light fires. I also understand this is something that’s made by regular folk on camping trips, additional to toasting marshmallows over the fire.

One thing for sure is that should I ever go camping again – whenever that may be – I’ll be carting along all the ingredients required for these doughnuts.

I’ve combined sugar and Aussie wattleseed for a real bush flavour, but good old cinnamon does the trick perfectly. And as for the filling, any jam will do. But if you’re better friends with Nutella, slap a bit of that on instead.

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Bush doughnuts with wattles sugar

The perfect dessert when you're out camping in the bush. These bush doughnuts are easy to make and really hit the spot.

Course

Dessert

Servings

servings

Ingredients

• 1 egg
• 1 tsp vanilla extract
• ¼ cup caster sugar
• 1 cup self raising flour
• ¾ cup milk
• 1 loaf thick sliced white bread crusts removed
• Raspberry jam
• canola oil for frying
• ⅓ cup caster sugar
• 1 tbsp toasted wattleseeds finely ground, or use cinnamon

Course Dessert Servings servings Ingredients 1 egg 1 tsp vanilla extract ¼ cup caster sugar 1 cup self raising flour ¾ cup milk 1 loaf thick sliced white bread crusts removed Raspberry jam canola oil for frying ⅓ cup caster sugar 1 tbsp toasted wattleseeds finely ground, or use cinnamon

Instructions

1. Put the egg, vanilla, ¼ cup caster sugar, flour and milk into a mixing bowl. Whisk to combine and set aside.
2. Combine the caster sugar and wattleseeds in a large mixing bowl and set aside.
3. Cut each slice of bread in half diagonally. Drop a small amount of jam or Nutella into the centre of the bread, fold over and press down the edges with your fingers.
4. Heat a large pan of oil (about 3 cm deep) over low-medium heat. When hot, test the heat with a little piece of crust or small amount of batter.
5. Dip 2-3 of the filled triangles of bread into the batter and shallow fry in the oil until golden, then carefully flip over and cook the other side.
6. Drain well on absorbent paper as you cook the remaining doughnuts. While the doughnuts are still warm, toss in the sugar-wattleseed mixture and serve immediately.

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