HEERLIKE OLIEBOLLE

ollie bolle_noliebolle met die hand gedruktested

HEERLIKE OLIEBOLLE
Esme se klapper Bolle:
500 g bruismeel
1 teelepel bakpoeier
90 g strooisuiker
2 eiers
2 teelepels olie
200 ml melk

Klits eiers olie en melk
Voeg droe bestanddele saam en meng om ‘n bol deeg te vorm
Rolle uit 2cm dik en sny rond sirkel met koppie en binne gaaitjie met ‘n doppie
Diep braai in olie tot bruin
Maak stroop met water en suiker (2 dele water en een deel suiker) en dip doughnuts in stroop en daarna in klapper
Bron: Esme
Foto: Estelle Kruger




GULAAB JAMUN

gulaab jamun
GULAAB JAMUN
1 tin of condensed milk
1 tablespoon of semolina
1/2 tsp freshly ground nutmeg
1/2 tsp ground elaichee
2 tablespoons of melted butter ghee
+- 2 1/2 cups of self raising flour
Combine all the above ingredients except the flour and leave aside

Sugar syrup
Make a sugar syrup using 3 cups of sugar and 1 1/2 cup of water
Boil together until thick and sticky but not crystallised and leave to cool!
You can now add the self raising flour to the condensed milk mixture! You may need to add a bit more flour to form a soft dough! It should not be sticky and not too dry! Shape the Gulaab jamun into a required size usually the length of a forefinger! Fry in moderately hot oil until golden brown! Dip straight into the cool syrup! Just ensure that the oil is not too hot as this will burn the outside and not cook on the inside!

Source and photo: Nelly Govener




BEIGNETS

Beignetstested
BEIGNETS
1 1/2 cups lukewarm water
1/2 cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 1/4 teaspoons salt
1 cup evaporated milk
7 cups bread flour
1/4 cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly
*I let mine raise until I was ready to fry them, was roughly 6 hours.
I didn’t use all. Cut the shapes, then froze them for later use!
Photo: Sa-eeda Daniels




THALIA SE VINNIGE RING DOUGHNUTS-DONUTS

vinnige doughnutstested

THALIA SE VINNIGE RING DOUGHNUTS-DONUTS
50 g botter
30 ml suiker
1 eier
3 koppies bruismeel(ek het koekmeel en 15 ml bakpoeier gebruik)
1 koppies karringmelk (15 ml suurlemoensap in 1 kop melk. Laat staan 10 min)
1 teelepel vanieljegeursel
paar druppels geel koekkleursel

Smelt botter, voeg suiker by en meng. Gooi eier en kleursel by en meng goed. Voeg meel by en knie goed deur.
Op meelbestrooide oppervlak: Rol deeg uit, omtrent 1,5 cm dik. Druk uit en gebruik vanieljegeursel proppie om gaatjie in middel uit te druk. Bak in olie op hoë hitte vir 3-4 minute aangesien dit vinnig bak. Kook stroop en doop doughnuts daarin.

Stroop:
1 kop suiker
2 kop kookwater
2 kaneelstokke
2 kardemom peule

2 DE FOTO EN RESEP: Thalia Botha-Rondganger
3de Foto:  Liesel Burger – Wat ek wel gevind het, is moenie donuts in stroop laat lê nie, doop en haal dadelik uit. Anders word dit baie soggy.
Foto:  Petré Van Jaarsveld – Die deeg was net ‘n bietjie pap. Ek het om en by ‘n koppie meel bygevoeg. Ek het nog nie geproe nie. Sal dit netnou doen. Ek het ook ‘n bietjie heuning oorgesmeer, 100’s & 1000’s oorgestrooi en ‘n bietjie versiersuiker oorgesif.




NICOLIENDE SE MINI DONUTS

mini doughnuts nicoliendetested

NICOLIENDE SE MINI DONUTS
Klits met ‘n papklitser (whisk)
2 koppies meel
3 teelepels bakpoeier
sout
1½ koppies suiker
1 koppie water
½ koppie olie
6 eiergele
Klits met elektriese klitser tot net styf
6 eier witte
½ teelepel kremetart
Vou witte by boonste beslag in  met ‘n lepel en bak in donut masjientjie
RESEP EN FOTO :  Nicoliende de Waal




GLAZED DOUGHNUT HOLES

GLAZED DOUGHNUT HOLEStested
GLAZED DOUGHNUT HOLES
For the glaze mix together:
1 1/2 cups icing sugar
3 to 4 tablespoons milk
2 tsp vanilla essence

For Doughnuts
Beat together and set aside:
1 cup milk (I used buttermilk )
1 large egg

Mix in a bowl
2 cups flour
2 tablespoon sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt

Then add milk and egg mix and 1/4 cup melted butter/margarine.
Use a small ice cream scoop or 2 teaspoons to make rounds.
Fry in hot oil 2 mins or lightly brown.
When cool dip in glaze and ENJOY
PHOTO: Gloria Nicholas




3 INGREDIENT DONUTS

12745437_893698670746624_7388739291558897064_ntested
3 INGREDIENT DONUTS
500 g self raising flour
175 g butter/margarine (I used less)
350 ml drinking yoghurt

In a bowl mix flour with butter to form crumbs
Mix in yoghurt to form a smooth dough…u can add a pinch of salt as well .
Dough must not be too sticky
Allow dough to stand awhile so that the culture’s in the yoghurt can mix with the raising agent in the flour.
Roll out on a floured surface and cut out shapes with ring donut cutter or roll into balls and stretch into donuts .
Fry in moderately warm oil till light brown

RECIPE AND 2nd PHOTO: Fatima Isaacs
Photo: Ramona Naidoo




PLAIN CAKE DOUGHNUTS

PLAIN CAKE DOUGHNUTS
2 cups of cake flour
1/2 cup sugar
1 tsp salt
1 table spoon baking powder
1/4 tsp ground cinnamon
1 pinch of nutmeg
100 g melted butter
125 ml milk (1/2 cup)
1 egg
250 ml oil (for frying)

Heat oil in deep-fryer or deep pan, check for not too hot, dougnuts will go dark too soon.
In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Then you play with your own creativity…chocolate dip, sprinkles, brown sugar coating..as you like!
Enjoy…have fun!
Recipe: Morne Chef Mo




CREAM DOUGHNUTS

cream doughnuts
CREAM DOUGHNUTS
3 1/2 cups cake flour
1/2 tsp salt
50 ml sugar
1 pkt 10 g yeast
60 g melted butter or margarine
1 extra large egg beaten lightly
150 ml lukewarm milk
50 ml lukewarm water

Place all dry ingredients in a bowl.
Add melted butter/Marge, water and milk and incorporate into a dough.
Knead dough for 10 mins. Place dough in a lightly floured surface, cover with greased cling wrap and leave to rise for 15 mins.
Knock down the dough and divide into 12 equal balls.
Shape each ball in a long log shape by rubbing between oiled hands.
Leave to rise until double in size.
Deep fry in hot oil until golden brown on med heat.
Once cooled, slit the doughnut down the middle, spread with a line of jam and pipe whipped cream inside, a cherry and sprinkle with icing sugar.
Recipe: Reshna Ranchod




KONFYT DONUTS

tested
KONFYT DONUTS
Beskuitdeeg in bolletjies gerol en laat rys.
Versigtig in diep olie gegooi en stadig gebak sodat dit tot binne gaar is
Oppas dat olie ook nie te koud is nie anders trek daar teveel olie in die bolletjie..
As dit uit die olie kom rol dit in suiker  Laat koud word..
Gebruik versierbuis met lang tuit en druk gaatjie tot in middel van bolletjie en spuit appelkooskonfyt daar in.
Ek laat die bolletjies rys op stukkies waspapier sodat ek nie aan die gerysde bolletjie hoef te vat en hom dan kneus nie.
Ek tel hom met waspapier en al op en dop die deeg dan af van die waspapier in die warm olie.

Resep:  Anna Nel Durand