MALASSADAS

Malassadastested
MALASSADAS
Meng saam
2 koppies meel
1/2 teelepel kaneel
10 ml bakpoeier
sout
50 ml suiker

Klits 4 eiers en 1 koppie watersaam

Maak ‘n gaatjie in die meel en gooi 1 eetlepel suurlemoensap (of gerasperde skil) gooi eier/water mengsel by. Klits goed. Maak pot half met olie.  Sodra die olie warm is, skep lepels vol in warm olie. Stroop
Kook  saam:
325 ml water en 250 ml suiker.
Hou warm.
Doop bolletjies in stroop sodra dit uit die olie kom,  haal uit en dreineer.
My familie eet die helfte met stroop en die res net so.
BRON – Dorea Fischer




RING DOUGHNUT

RING DOUGHNUT
This is a very easy Ring doughnut recipe that requires NO yeast!
50 g butter
30 ml sugar
1 egg
3 cups selfraising flour
1 cup buttermilk ( I made my own, added 15 ml lemon juice to 1 cup of milk, let it stand for 10 min to allow it to fuse)
1 teaspooon vanilla essence
I add a few of drops of egg yellow (for colour)
It makes 30-40 depending on the size you want.
You need to melt the butter, add the sugar and mix; add the egg wit your v.essence, and egg yellow and whip again. Gradually add your flour with your buttermilk. On a floured surface u roll the dough abt 1.5 m thick. using a donut cutter. I dnt hv 1 so I go ou style, ( a standard size glass and the top of a small v.essence bottle in order to make the hole in the middle)
Fry it 4 , 3-4 minutes, on high heat as it fry supa kwik and drain on a paper towel…
You may double the batch, which I normally do, as I find these dont last if made in short supply lol!
You may syrup: 1 cup sugar add 2 2 cups boiling water, with 2 cinnamon sticks 2 cardemons..I use 2 cups and 4 cups water for more syrup.
Other alternatives which is just as lulvy is cinnamon mix with sugar for tht cinnamon donut lekkerte, or dunk in chocolate..

Source: Shamiela Leggett Harriby : this is a tried and tested recipe which comes out of 1 of 5 Boeka Treat compilations that I have. This recipe is from the 1st edition.
Photo:  Thalia Botha-Rondganger
Foto:  Elaine Van Staden Ras




DOUGHNUTS IN DIE DOUGHNUT MASJIEN


DOUGHNUTS IN DIE DOUGHNUT MASJIEN
1 koppie self raising meel (bruismeel)
1/4 koppie strooisuiker
Mespunt koeksoda
1 eier, geklits
3/4 koppie melk
20 g botter,gesmelt

Sif droë bestanddele
Klits eier,botter en melk
Meng in droë bestanddele
Laat beslag 10 min staan
Bak in jou doughnut maker
Resep: Uit die Doughnutmasjien boekie

 




3 BESTANDDELE DOUGHNUTS


3 BESTANDDELE DOUGHNUTS
2 koppies bruismeel
175 gr botter / margarien
350 ml drinking jogurt

Vryf die botter in die meel in tot dit goed gemeng is en soos broodkrummels lyk
Meng die Jogurt in
Dit is ‘n sagte deeg, maar moenie aan jou hande vassit nie
Rol uit en druk jou doughnuts uit
Bak in warm olie
Maak sjokolade versiersel oor
Resep ingestuur deur Amelia De Villiers

 




ZIPPOLE

italiaanse dougnutstested

ZIPPOLE
Hierdie is ‘n resep vir Italiaanse “doughnuts” as ek dit so kan noem. Het dit vandag gemaak – dit is heerlik!! Baie vinnig om te maak
454 g cake flour
2 medium boiled potatoes (mashed)
7 g dry yeast
Pinch of salt
Castor Sugar
2 cups lukewarm water
Oil for frying

In a large bowl add the flour and the mashed potatoes.
Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
The consistency of the dough should be rather soft. Add a bit of extra water or flour to adjust.
Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
Turn the dough in the oil until it is golden in colour. Remove the Zeppole from the oil and quickly sprinkle with a generous dose of castor sugar on all sides. Alternatively you can use icing sugar.
Foto:  Amanda Vallero
Resep:  Cooking with Nonna




INSTANT CHOCOLATE DOUGHNUTS

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INSTANT CHOCOLATE DOUGHNUTS
½ bag shop bought bread dough
2-3 packets of Rolo’s (TM)
1 cup white sugar
Ground cinnamon
Sunflower oil for deep frying

In a medium size mixing bowel, mix together the sugar and cinnamon. Add cinnamon to taste. Set aside. Pinch off little balls of bread dough and wrap each Rolo (TM) in the dough. Roll it between the palms of your hands to create a perfect round ball. Be cautious not to use too much dough for each rolo. In a small pot, heat the oil then drop the rollo-dough balls in the oil and fry till light golden. Remove doughnuts from oil using a slotted spoon and roll the warm doughnut in the cinnamon sugar. Serve warm.
Photos and text by Freddie Kritzinger – The Bald Chef




APPELPOFFERS – APPLE FRITTERS

appelpoffers
APPELPOFFERS – APPLE FRITTERS
220 ml (120 g) koekmeel / cake flour
5 ml bakpoeier / baking powder
1 groot eier / large egg
125 ml melk / milk
12,5 ml gesmelte botter / melted butter
5 klein Granny Smith-appels / small GS apples
halwe suurlemoen / half lemon
sonneblomolie vir braai / cooking oil for frying
5 ml fyn kaneel / cinnamon
1 ml fyn gemengde speserye / fine mixed spices
45 ml suiker / sugar
knippie sout / pinch of salt

Sif die meel, bakpoeier en ‘n knippie sout saam. Klits die eier , melk en gesmelte botter saam, en klits dit dan by die droë bestanddele in.

Sift the flour, baking powder and salt together.  Whisk the egg, milk en melted butter together and add to the dry ingredients.

Haal die appels se klokhuisies uit en gooi dit weg (gebruik ‘n appelboorder daarvoor). Sny die appels in skywe van +5mm dik en drup suurlemoensap oor.

Core the appels and discard the cores.  Cut the apples in slices of +5mm and throw lemon juice over the slices

Verhit ‘n lagie olie in ‘n pan oor ‘n matige tot hoë hitte. Sodra die olie warm is, druk ‘n paar stukkies appel in die beslag. Braai tot goudbruin aan albei kante. Dreineer op kombuispapier. Meng die kaneel, gemengde speserye en suiker saam en strooi dit oor die poffers.

Heat a little bit of oil in a pan over medium to high heat.  Cover (dip) the apple slices with batter and as soon as the oil is warm, fry till golden brown on both sides.  Drain on paper towel.

Mix the cinnamon, spices and sugar together and sprinkle over the warm fritters.

 

 




BAKED DOUGHNUTS – DONUTS

BAKED DOUGHNUTS – DONUTS
makes 24
1 kg cake flour
1 sachet of instant yeast
1 cup sugar
1 tsp salt
1-2 tsp fine cinnamon
2 cups milk
1 cup boiling water
100 gr butter
2 x 100gr slabs chocolate
125 ml sprinkle nuts or toasted almonds

Preheat oven to 180C.
Cut the butter in small cubes and place in a mixing bowl. Add the boiling water and allow the butter to melt completely. Add the 2 cups of milk and keep ready. Mix the dry ingredients and add the liquids while mixer is running. Keep about 100ml of the milk/butter mixture to use as a wash for the donuts. If you are doing this by hand, place dry ingredients on a clean work surface, make a well in it and add the water slowly while mixing it with the flour. When completely mixed, knead for about 5 minutes until dough is elastic and ready to roll out.Roll out the dough to about 10cm thick and use a doughnut cutter to cut out the donuts.Brush the donuts with the milk/butter liquid and leave to rest for about 10 minutes and then bake them in a preheated oven for 15 minutes or until they are golden brown.
When the donuts have cooled down completely, dip them in melted chocolate and sprinkle with nuts.




OLIEBOLLE MET APPEL

OLIEBOLLEtested

OLIEBOLLE MET APPEL
90 ml suiker
30 ml botter
750 ml meel
15 ml bakpoeier
2,5 ml sout
knypie gemaalde kaneel
knypie neutmuskaat
250 ml melk
rasper ‘n halwe appel by (0psioneel )

olie vir diepbraai
Klits die suiker en botter saam tot dit ‘n room vorm.Sif al die bestanddele, behalwe die melk, saam.
Voeg die meelmengsel en melk om die beurt by die bottermengsel..Meng goed tot dit ‘n deeg vorm.
Rol die deeg uit tot ‘n dikte van ½ sentimeter. Druk groot, ronde vorms uit met ‘n koekiedrukker. Daarna druk jy klein ronde vorms uit die groottes met ‘n klein koekiedrukker. Laat hierdie ringe vir 15 minute staan. Diepbraai die ringe in olie. Draai die ringe net een keer om tydens die braaiproses. Dit moet bruin wees aan beide kante. Dreineer die oliebolle op bruinpapier en gooi strooisuiker oor.
My eie resep – Marie Rheeder Troskie




ANCOISE SE DONUTS

tested

ANCOISE SE DONUTS
5 koppies koekmeel
10 ml sout
I pakkie kits gis
50 ml stroop
1 koppie kookwater
1 koppie kouewater
80 ml kookolie

Meng droë bestandele
Los stroop op in koppie kookwater
Klits olie by en voeg dan koue water by die kookwater en stroop,olie oplossing.
Voeg droë bestanddele by vloeistof en meng tot deeg vorm en knie tot elasties
Plaas sakkie oor oppervlak wat met bietjie olie gesmeer is en laat rus tot dubbel volume
Knie af en sny met donut snyer in sirkels. Bedek met klam doekie.
Laat weer verdubbel in volume en bak in warm kookolie.
Resep Ancoise Strydom