Sugared Doughnuts

Place oil into a deep (fat) fryer; heat to 180°C, according to manufacturer’s instructions.

Stir together FATE mix and sugar in a bowl.  Meanwhile, place yeast, psyllium husk, essence, and water into a jug; stir, stand; 5min. 

Pour yeast mixture over FATE mix and sugar, stir until a dough is formed; stand 10min.

Dust your hands and a clean work surface with extra FATE mix.  Divide dough into 8 even sized portions.  Roll each portion into a smooth ball.

Push the handle of a spoon through the centre of one ball.  Dust your index finger with FATE mix, push it through the dough ball hole, turn the ball around your finger; until a ring is formed.

Repeat step 5., with remaining balls.

Using a slotted spoon place several dough balls into the fryer (the number at one time will depend on the capacity of the fryer).  Deep fry 3 min., or until golden brown, turn once while cooking. 

Remove cooked donuts with the slotted spoon, allowing excess oil to drain back into the fryer.  Place on kitchen towel to further remove excess oil.

Repeat step 7., until all donuts are cooked. Allow to cool.

Once donuts are cool enough to handle, roll them gently in extra sugar.