Puff Puffs with Chilli-Cinnamon Sugar & Caramel Sauce

Method

In a large bowl mix together the flour, yeast, sugar, salt and spices. Slowly add the water while mixing with a wooden spoon until you get a thick batter that slowly slides off the back of a spoon – you may not need all of the water. Cover the bowl with a tea towel and set aside in a warm place for approx. 1 hour or until doubled in size.

Place the chilli in a mini food processor and blitz until fine. Add the sugar and cinnamon and pulse again until combined (alternatively grind together in a pestle & mortar). Transfer to a wide bowl or plate and set aside.

Make the caramel sauce. Place all the ingredients in a small saucepan over a low to medium heat. Gently bring to the boil, stirring until the sugar has dissolved. Boil for 2 minutes, remove from the heat and leave to stand for 5 minutes before serving.

Heat enough oil in a deep-fryer or deep, heavy- based saucepan, making sure it comes no more than two-thirds of the way up the saucepan, to 160-170°C. If you don’t have a thermometer, check by dropping in a little batter – it should immediately sizzle. Use your hands or 2 lightly oiled tablespoons to scoop and drop golf-ball sized amounts of dough and carefully drop into the oil, frying 4 or 5 at a time, taking care not to overload the pan. Fry for 1-2 minutes until puffed and golden brown then turn to fry the other side until golden. Use a slotted spoon to remove to drain on kitchen paper. Repeat until you have used all the batter.

While warm, transfer the puff puffs to the bowl with the sugar and toss to coat. If serving as a dessert place 3-4 doughnuts on serving plates and drizzle with caramel sauce. Otherwise serve with the sauce on the side for dunking and tuck in!