This gave us 10 small doughnuts. If you want more, just double the ingredients in the batter. The coconut fat is enough for a double batch.
Prepare at home: Boil water, sugar, saffron and butter in a pot. Whisk the flour into the pot and whisk vigorously until the batter becomes glossy and smooth.
Lift the pot off the plate and let cool slightly. Add the egg and beat well for a good while so that the batter becomes smooth again. This batter is quite thick.
Pour the batter with a ladle into a small jar with a tight-fitting lid.
By the campfire: Melt the coconut fat in your Jägarstekpanna.
Ad in the batter with a spoon. Let fry one side until it becomes firm and golden yellow. Turn and cook the other side. It is an advantage if the fire has had time to burn out somewhat so that the fire is not so strong. The donuts can burn quickly.
Bake until firm and nice
Place the donuts on a metal plate with powdered sugar and turn them around in it.