QUICK DOUGHNUTS

DoughnutsFin

QUICK DOUGHNUTS
Makes :10 – 12 depending on size
500 g Golden Cloud Scone Mix
65 g butter
200 ml milk
1 egg
Oil for deep fat frying
420 g castor sugar

Rub the butter into the Golden Cloud Scone Mix until mixture resembles breadcrumbs.
Beat the egg and milk together and cut into the dry mixture with a palette knife until mixed through.
Place dough onto a lightly floured surface and lightly press out into a 15 mm thickness.
Cut into shapes using a cookie cutter. Cut a hole in the centre of each shape to form the doughnuts.
Preheat the oil in a large heavy-based saucepan and add the doughnuts in batches.
Fry until cookies are golden in colour.
Remove from oil with a slotted spoon and place on paper towel to drain.
Allow to cool slightly before rolling in the castor sugar.




MAKLIKE DONUTS


MAKLIKE DONUTS
3 koppies meel
1 koppie strooisuiker
3 teelepels bakpoeier
1 teelepels sout
250 g sagte botter
2 eiers
1 1/2 koppies melk

Meng meel, suiker, bakpoeier en sout saam in ‘n groot mengbak. Voeg botter, eiers en melk by en meng met elektriese klitser tot die mengsel dik en romerig is.
Voorverhit die doughnut maker vir 4-5 minute. Plaas 1 eetlepel van die mengsel in elke doughnut gaatjie. Maak toe en kook vir 2 minute of tot goudbruin.
Verwyder die warm doughnuts versigtig van die maker en plaas op ‘n rakkie om af te koel.
Resep geplaas deur Ella Badenhorst

 




OLIEBOLLE

OLIEBOLLE
2 eiers
250 ml suiker
125 ml gesmelte botter
20 ml bakpoeier
500g meelblom
1 ml sout
2 ml fyn kaneel
2 ml gerasperde neut
1 ml fyn naeltjies
250 ml suurmelk
kaneelsuiker
1 ml koeksoda

Klits die eiers lig en skuimerig en voeg die suiker en botter by. Roer totdat al die suiker gesmelt is. Sif die droë bestandele en roer dit afwisselend met die melk in die eier-en-suiker-mengsel. Dit moet ‘n effense slap maar tog rolbare deeg vorm. Rol die deeg 8 mm dik uit op ‘n meelbestrooide plank. Druk uit met ‘n oliebol-drukker of
gebruik ‘n skonvormpie.Druk dan met ‘n groot vingerhoed ‘n gat uit in die middel van elke vormpie. Maak die gat met die vinger grootter.Braai ‘n paar op ‘n slag bruin in warm, diep vet. Draai elke oliebol eenmaal om.
Dreineer op bruin papier en strooi kaneelsuiker oor. Eet by stomende koffie.
Lewer 16-20 olieboll

UIT ONS KOMBUIS




SUNBEAM DOUGHNUT MAKER – BATTER

2014-01-26-img-20140126-01507tested

SUNBEAM DOUGHNUT MAKER – BATTER
1 ½ cups plain flour
½ cup caster sugar
1 ½ teaspoons baking powder
125 g butter, melted
¾ cup milk
1 egg, lightly beaten

Preheat Doughnut machine. Combine dry ingredients in a large bowl. Make a well in the centre. Whisk in the butter, milk and egg until mixture forms a smooth batter. Transfer to a jug.
Spray machine with cooking oil. Pour batter into preheated doughnut rings. Close lid and cook for 6 minutes or until doughnut are golden and cooked. Use a non-stick spatula to transfer doughnut to a wire rack. Repeat with remaining batter to make 10 donuts in total.

Recipe:  Carol Elliott Claassen
Foto: Marie Rheeder Triskie




CHECKERS-HYPER – VERSIERSEL VIR DONUTS

tested

CHECKERS-HYPER – VERSIERSEL VIR DONUTS
2 eier witte
500 g versiersuiker
1 teelepel asyn

Meng alles saam, om n loperige versiersel te kry. Smelt oor lae hitte tot effens loperig (net soos wat jy sjokelade smelt – dubbel pot )
Vir die sjokelade versiersel moet jy jou kakao meng met n bietjie kookolie.
Resep geplaas deur Sharon Viljoen




DOUGHNUTS

tested

DOUGHNUTS
1 extra-large egg, beaten
125 ml milk
5 ml vanilla essence
60 ml castor sugar
250 ml flour
3 ml baking powder
Vegetable oil for deep frying

Whisk egg, milk and vanilla to combine.
Sift dry ingredients and gradually add… wet ingredients.
Mix well to combine.
Heat 5cm oil in pot and deep fry teaspoons of batter until puffed and golden.
Drain on kitchen paper.
Toss in cinnamon sugar while hot.
Eat immediately when cool.
Recipe: Laurian Nance Mulder