2 Eggs

¾ cup sugar

¾ cup sour milk

4 Tbsp melted butter

¼ tsp salt

1 tsp nutmeg

3 to 3 ½ cups flour

4 ½ tsp baking powder

½ tsp bi-carb of soda

Oil for deep frying

Topping: Desiccated coconut

Method:
Beat together eggs, and sugar slightly then add the sour milk, butter, salt and mix. Nutmeg stir in sifted dry ingredients to form a soft dough. Avoid over- handling. Roll out just under 1cm wide. Cut with floured doughnut cutter. Slide with the aid of a spatula into pre- heated oil. Turn as they rise, fry till a nice brown colour on both sides. Drain on absorbent paper. Serve plain, glazed or sugared. Best eaten warm.

 To glaze:

Dip warm doughnuts into warm syrup prepared by boiling together 1 ½ cups sugar to 1 ½ cups water just till sticky. Roll in desiccated coconut if desired.

To sugar:
Before serving, put a little castor sugar or granulated sugar in a bag and shake doughnuts one at a time in a paper bag.