This recipe is adapted from AUT’s very own 'Tastes of Home' cookbook. Published last year, this cookbook features recipes by students from migrant and refugee backgrounds. Note that the texture of this Somali differs from the ones that many of us are accustomed to, but nevertheless they’re delicious! The original recipe requires rolling the dough on a flat surface and cutting it into squares. In this adapted version, I rolled the dough into a ball with my hands. On top of that, I coated the donuts in cinnamon sugar. Do check out the cookbook for the original recipe and many other delicious dishes including Chicken Biryani, Felafel, and Dolma.
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup ghee
2 tbsp hot milk
Oil for deep-frying
Cinnamon sugar coating
1 teaspoon ground cinnamon
4 tablespoons castor sugar
1) In a large mixing bowl add flour, sugar and baking powder. Mix together.
2) Whisk eggs, melted ghee and milk together before adding to the dry ingredients.
3) Knead well for about 5 minutes and let rest for 10 minutes.
4) Heat oil to 180°C (medium heat on the stove).
5) Grab a small portion of the dough and roll into a ball (about 2-3cm in diameter).
6) Repeat this step until you have used up all the dough.
7) Deep fry for about 3 minutes until golden brown.
8) Toss the donuts in cinnamon sugar in a bowl while still hot.