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.
self raising flour
thick sliced white bread
finely ground, or use cinnamon
Put the egg, vanilla, ¼ cup caster sugar, flour and milk into a mixing bowl. Whisk to combine and set aside.
Combine the caster sugar and wattleseeds in a large mixing bowl and set aside.
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.
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.
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.
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.