Bowl of doughnuts with coffee in background

Honey & Co’s almond drop doughnuts

Name: Honey & Co’s almond drop doughnuts
Prep time: 20 min
Total time: 20 min
Yield: Makes 8
Ingredients: 100g white spelt flour; 40g ground almonds; ½ tsp baking powder; 120g buttermilk; 1 medium free-range egg; Finely grated zest 1 lemon; 6 tbsp caster sugar; Vegetable oil to deep fry; ½ tsp ground cinnamon

Portion size: Makes 8
Hands-on time 20 min, plus at least 30 min chilling
Difficulty: easy

Vegetarian

Recipe by: Itamar Srulovich and Sarit Packer

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These speedy doughnuts from Itamar Srulovich and Sarit Packer of London’s Honey & Co are a joy to eat. They’re a little squidgy in the centre and kept ultra-light, thanks to the ground almonds. The spelt flour adds to the nuttiness, while a little lemon zest and sprinkle of cinnamon sugar round out the flavour. They’re a great sweet treat to make for Hanukkah (25 December-2 January 2024), the Jewish festival of lights, in which oil holds special significance.

Got an air fryer? Try these quick berry doughnuts.

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Ingredients

100g white spelt flour
40g ground almonds
½ tsp baking powder
120g buttermilk
1 medium free-range egg
Finely grated zest 1 lemon
6 tbsp caster sugar
Vegetable oil to deep fry
½ tsp ground cinnamon

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Method

In a large bowl, mix together the flour, almonds, baking powder, buttermilk, egg, lemon zest and half the sugar with a pinch of salt. Avoid overworking the mixture – stop as soon as it comes together. Cover and chill in the fridge for at least 30 minutes but no more than 2 hours.
Pour the oil into a saucepan until it’s at least 3 inches deep (making sure the pan is not more than half full), then put it over a medium heat. Check the oil is hot enough by dropping a tiny bit of the batter into it – it should sizzle immediately.
Working in batches, drop heaped tablespoons of the batter into the oil and fry for 30 seconds, then flip and fry for another 30 seconds until golden all over. Transfer to a plate lined with kitchen paper, then repeat until all the batter is used up.
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Mix the cinnamon with the remaining 3 tbsp sugar, then roll the doughnuts in it. Enjoy warm or at room temperature, ideally with a cardamom coffee.