8 cinnamon doughnuts
400g vanilla ice-cream
400g buttercake crumbs
1/2 cup desiccated coconut
Vegetable oil, for frying
Caramel sauce, to serve
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1 Line a tray with baking paper. Use a 3.5cm cutter to cut a larger hole from doughnuts.
Place on tray.
2 Spoon ice-cream into holes, packing firmly. Freeze for 1 hour or until firm.
3 Lightly 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
4 Deep-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.