4oz (575g) plain flour
1.Sift flower into a large mixing bowl, and combine with the salt, baking powder, cinnamon, nutmeg and sugar.
2.Rub in the butter with the fingertips.
3.Gradually add the water, and press together with the hands to make a smooth, soft dough, adding more water if necessary.
4.Turn out the dough onto a well-floured board, or baking tray, and roll out the dough to a ¼˝ (½ cm) thickness. Using an upturned mug, approximately 3˝ (7½ cm) in diameter, press out the doughnut circles, and set to one side. Keep rolling the dough up into a ball, and rolling it flat, until all the dough is used up.
5.Using a small bottle top cut out holes in the centre of the doughnuts. Set the ‘doughnut holes’ to one side.
6.Heat 1˝ of frying oil in a small heavy-bottomed pan. To tell when the oil is ready, drop a small piece of dough into the pan. When it rises to the surface almost immediately, you can begin to cook the doughnuts. (It is best to ask an adult to help with the frying, because it is very easy to burn oneself on the hot oil.)
7.Using a slotted spoon, gently lower a doughnut into the hot oil. It will sink to the bottom and then puff up and rise to the surface. When it starts to brown (this will only take a few seconds), carefully turn it over. When the underside is also brown, remove the doughnut from the hot oil, and place on a tray, large plate etc. You will probably be able to cook two doughnuts at a time.
8.As soon as the doughnut is removed from the frying oil, sprinkle with sugar on both sides. It is probably best if one person does this while another person frys the doughnuts.
9.After all the doughnuts are cooked, fry the ‘doughnut holes’. These will cook very quickly. Sprinkle with sugar and eat warm.