
Ingredients
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8 cinnamon doughnuts
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400g vanilla ice-cream
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2 eggs
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400g buttercake crumbs
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1/2 cup desiccated coconut
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Vegetable oil, for frying
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Caramel sauce, to serve
Equipment
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3.5cm cutter, deep-fry thermometer
Method
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1Line a tray with baking paper. Use a 3.5cm cutter to cut a larger hole from doughnuts. Place on tray.
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2Spoon ice-cream into holes, packing firmly. Freeze for 1 hour or until firm.
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3Lightly whisk 2 eggs in a bowl. Combine buttercake crumbs and coconut in a second bowl. Working quickly, dip doughnuts in egg, then crumb mixture. Return to tray. Freeze for 1 hour.
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4Deep-fry in a saucepan half-filled with vegetable oil at 180C, one at a time, for one minute each side or until golden. Drain. Serve with warm caramel sauce.
Source: taste.com.au