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Cinnamon Doughnuts with Dipping Sauce
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Lancewood Cinnamon Doughnuts with Dipping Sauce

Ingredients

230 g LANCEWOOD® Medium Fat Plain Cream Cheese
60 ml castor sugar
2 extra large egg(s)
50 g mixed citrus peel
125 ml cake flour
60 ml corn flour
7.5 ml baking powder
5 ml cinnamon
1.5 ml salt
sunflower oil  for frying
castor sugar  for dusting

 

Dipping sauce:

85 g dark chocolate , melted
45 ml cream
1 orange(s) , zest only
125 ml almonds , chopped

Method

Beat the cream cheese, castor sugar and eggs together. Add the mixed citrus peel. Mix through.

Sift the flour, corn flour, baking powder, cinnamon and salt together. Add to the cream cheese mixture and mix.

Heat oil, about 12 cm deep, in a saucepan. Fry teaspoonfuls of the mixture in the hot oil. It will turn over when it is done on the one side. Fry until golden.

Remove from the oil with a slotted spoon and drain on paper towel. Place the castor sugar in a bowl and shake the doughnuts in the sugar to coat.  

Dipping sauce:

Mix the chocolate, cream and orange zest together.

Dip the doughnuts in the chocolate sauce and then in the chopped almonds.

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