SAVOURY DOUGHNUT


SAVOURY DOUGHNUT
Celebrating it my way!
1 pak winkeldeeg
1 pakkie spek stukkies
1 ui
1 tamatie
1 pakkie sampioensop
1 koppie kaas
1 koppie melk

Rol deeg tot so 1 cm dikte, gebruik glas om deeg in sirkel te maak en shooter glasie vir die gat.
Braai in olie tot bruin en dreineer op handdoek papier.
Braai spek tot crispy. Sny uie en tamatie fyn. Rasper die kaas. Meng die sop poeier en melk. Sny “dougnuts in die helfte sit tamatie en uie mengsel op. Maak “doughnut” toe. Gooi spek en kaas bo-oor. Gooi melk en soppoeier bo-oor, bak in oond vir 15 min teen 180°C.
Enjoy!!!
Resep en foto: Stephan Von Der Fecht




GLANS VIR OLIE BALLE


GLANS VIR OLIE BALLE
4 eetlepels versiersuiker
1 eetlepel olie
1 ½ eetlepel warm water

As te slap voeg versiersuiker by, as te styf, voeg bietjie water by. Maar dit moet effens styf wees anders trek dit in die dounuts in en dan lyk dit nie mooi nie.
Resep: Charmaine Coetzer




KRISPY KREME DOUGNUTS


KRISPY KREME DOUGNUTS
Doughnut Batter:
4-½ teaspoon dry yeast
1/3 cup water 105-115ºF / 40-46ºC
1 ½ cup milk
½ cup sugar
1 teaspoon salt
2 eggs
1/3 cup butter -95 grams
5 cups all-purpose flour
Canola oil for frying

Doughnut Glaze:
½ cup butter, melted
2 cups powdered sugar
2 teaspoon vanilla
5-7 tablespoons evaporated milk

In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
Add, milk, sugar, salt, eggs, butter and 2 cups of flour to bowl of yeast.
Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch. Let stand for about 10 minutes.
In a large sauce pan, pour vegetable oil until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375°F (ek bak in die deepfryer @ 160°C)
Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.

Doughnut Glaze:
In a microwave safe bowl melt the butter.
Remove and stir in powdered sugar and vanilla extract until everything comes together.
Then evaporated milk (or sub water) until you have reached desired consistency.
Dip doughnuts in glaze and let it drip on the rack.
Photo: Petré van Jaarsveld




YASMEEN’S SUPER SOFT SNOWBALLS


YASMEEN’S SUPER SOFT SNOWBALLS
4 extra large eggs
1 cup oil
1 cup full cream milk
½ cup boiling water
2 teaspoons white vinegar
2 teaspoons vanilla essence
1 ¼ cups castor sugar
3 ½ cups cake flour
½ cup Maizena
6 teaspoons baking powder
1 box Moirs strawberry jelly
½ teaspoon pink food colouring
desiccated coconut

Separate egg yolks from egg whites. Beat egg yolks, oil, boiling water, milk, vinegar and vanilla essence well. In a separate bowl beat the egg whites and castor sugar and then combine with the egg yellow mix. Sift the flour and all other dry ingredients and, thereafter carefully fold into the egg mix. Place mixture in muffin pans and bake at 180°C for 15 – 20 minutes. As soon as it cools down make the jelly as per instruction on the box, but add the additional food colour. Dip each cupcake in the jelly and roll in desiccated coconut. Slit in the middle and add fresh cream. (Yields 2 dozen)
Recipe and photo: Yasmeen Ibrahim




VANILLA KOLWYNTJIE MET “MUFFIN MIX”


VANILLA KOLWYNTJIE MET “MUFFIN MIX”
Wie se muffin mix is vervelig… kyk wat maak ek alles daarmee, selfs donuts!
500 g Golden Cloud Vanilla Muffin Mix
1 koppie fyn klapper
3 piesangs, fyn gemaak
10 ml karamel geursel deur fyn piesangs gemeng
Klop saam.
225 ml water
120 ml olie (ek gebruik áltyd meer as wat die pakkie sê)
2 groot eiers
Meng nat met droog en skep in voorbereide pan.
Ek het vir 1 uur by 140ºC in waaier-oond gebak.

Sjokolade-sous:
250 g melk sjokolade
2 koppies caramel nibbles
± 50 ml volroom melk
Smelt alles oor stadige hitte op stoof en giet warm oor afgekoelde koek.
Resep en foto: Mariette Heydenrych-Kotze




HEERLIKE DONUTS


HEERLIKE DONUTS
Hierdie is nou maklik en lekker vir die soet tand. Resep kom uit Kook en Geniet.
¾ koppie suiker
2 eetlepel botter
3 koppies meel
3 teelepel bakpoeier
½ teelepel sout
¼ teelepel fyn kaneel
¼ teelepel fyn neut
1 koppie melk

Room botter en suiker.
Sif droë bestanddele saam.
Voeg dit om die beurt met melk by die bottermengsel.
Meng goed en rol die deeg +- 6 mm dik uit op meelbestrooide oppervlak.
Druk die sirkels af.
Laat ringe 15 min staan voordat jy dit bak.
Bak in warm diepvet/ olie vir ‘n min of 2, net tot ligbruin.
Draai net een keer om.
Strooi kaneelsuiker of net suiker oor.
Resep geplaas deur Frieda Greyling
Foto: Frieda Greyling




HOMEMADE COCKTAIL DOUGHNUTS


HOMEMADE COCKTAIL DOUGHNUTS
Homemade cocktail doughnuts! (made in doughnut maker)
1 cup self raising flour
¼ cup sugar
¼ teaspoon bicarb
1 egg
¾ cup milk
1½ teaspoon butter

Sift dry ingredients.
Beat egg, butter and milk together and add to dry ingredients.
Let mixture stand for 5-10 minutes.
Bake in a doughnut maker as per instructions.

I sprinkled cinnamon sugar on the majority of them and tried to ice some with glazed icing. (Icing sugar mixed with water – add water little by little at a time until desired consistency)
Recipe and photo:  Zelda Ellis




GLANS DONUTS


GLANS DONUTS
1 koppie melk
1 groot eier
2 koppie koekmeel
2 eetlepel suiker
4 ½ teelepel bakpoeier
¼ teelepel sout
¼ koppie gesmelte botter

Meng droë bestanddele.
Klits eier en melk saam. Roer by droë bestansdele.
Roer nou gesmelte botter in en meng deeglik met houtlepel.
Skep teelepels vol deeg in warm olie en braai beide kante toe bruin en gaar.
Dreineer op kombuis papier.

Maak aan
1½ koppie versiersuiker
3½ eetlepel melk
2 teelepel vanilla

Doop gaar doughnuts in dit en sit op draadrak.
Eat you heart out … manjaps lekker.
Bron: Madelein Bezuidenhout
Beproef en Foto Roni Van Der Walt




IRSHIA’S SNOWBALLS


IRSHIA’S SNOWBALLS
Mix until creamy:
150 gr butter
250 ml sugar
3 eggs
Sift into butter mixture:
500 ml self raising flower
5 ml baking powder

Add 150 ml orange juice and 5 ml grated orange rind.
Dish the mixture in muffin pans.
Bake for 15 min at 180 ºC.
Take out and let cool.

Boil 250 ml smooth apricot jam and 125 ml water till properly infused.
Dip each cake in warm liquid and sprinkle with fine coconut.
Recipe and photo:  Irshia Petersen




EASY DOUGHNUTS


EASY DOUGHNUTS
2 cups of self raising flour
1 cup plain natural Greek yogurt

Put flour into a bowl then add yogurt.
Mix well and tip on to bench and knead until it comes together.
The mix looks dry but no not add more yogurt Just keep on kneading and it will come together.
Shape the dough into small balls.
Deep fry in hot oil until golden brown.
Drain them and let it cool.
Sllit them open and fill with whipped cream and top with a little of your favourite jam and dust with icing sugar.
Recipe posted by Chanel Richardson
Photo: Chanel Richardson

Foto: Benhet Nieuwenhuis