¾ cup warm milk
4½ tablespoons (60 g) granulated sugar
1¾ teaspoons (5.25 g) active dry yeast
3 egg yolks from large eggs
4½ tablespoons (60 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 teaspoons rum (any will do)
¾ teaspoon fine salt
375 g all-purpose flour plus up to 2 tablespoons (15 g) more if you are kneading by hand
vegetable oil (you will need at least 2 cups, usually more depending on the size of your pan)
about ¾ cup (150 g) smooth, fine-textured apricot jam – not chunky (stir in 1 teaspoon rum if you like)
confectioners’ sugar
Medium sized frying pan or saucepan with lid
Piping bag with a round tip
Make the dough
You can either make the dough using a mixer with dough hooks attached or knead it by hand.
Combine milk and sugar in a large mixing bowl. Sprinkle the yeast over the milk and set it aside for 5-10 minutes for the yeast to dissolve.
Stir in egg yolks, lukewarm butter, vanilla, rum, and salt using a hand whisk until well combined.
Add half of the flour and stir thoroughly using the hand whisk (the dough should resemble pancake batter at this point).With a sturdy spoon (or a mixer with dough hooks) stir in the rest of the flour.
Mix the ingredients until they come together to a sticky dough.
Mixer: Add the rest of the flour and knead it for 5 minutes until smooth.
By hand: With floured or greased hands, try to fold the edges of the dough into the center a couple of times. If the dough is too sticky, add up to 2 more tablespoon (not more) flour, mix it into the dough and try again.
If still too sticky, cover the bowl and let the dough rest for 5 minutes. After that, the dough will be better to work with.
In the bowl, knead the dough (or fold the edges over itself) until smooth, about 5 to 10 minutes. The dough should still be moist and a little sticky.
Grease a clean mixing bowl and return the dough to the bowl.
Set in a warm place to rise until doubled in bulk, about 1 to 1 ½ hours.
Cut out the dough and second rise
Plop the dough upside down onto a floured surface, lightly flour the top, and roll dough to 1 cm thickness.
Prepare a baking pan lined with floured wax paper.
Using a 6½ – 7 cm-round cutter or drinking glass, cut rounds.
Transfer the rounds to the floured baking sheet. Repeat with the dough scraps until most of the dough has been used.
You can roll the very last dough scraps into firm balls and pat it flat so they look similar to the rest of the rounds.
Cover the dough with a tea towel and let it rise in a warm place for about 30 – 45 minutes or until they have puffed up noticeably.
This is important – if you don’t let them rise long enough, they will not be high and fluffy in the end.
Uncover them for the last 15 minutes so they will dry a little (only a little!) and will develop a “skin”.
Fry the Krapfen
Once the dough is risen, heat oil in a medium saucepan over medium heat until it reaches 160 – 165°C.
A cooking or deep frying thermometer comes in handy here but I’ve already made Krapfen without. It takes a little adjusting though.
Dip a wooden skewer/chopstick or handle of a wooden cooking spoon into the hot oil for testing the temperature. If the oil starts steadily bubbling, then the oil is hot enough for frying. (bubbling vigorously = too hot, very few bubbles = not hot enough).
Using a flat spatula, carefully slip 3 rounds into the oil, upside down.
Cover the saucepan so the Krapfen are able to rise further and will get a nice, white ring.
Fry until golden, about 1½ to 2 minutes.
Turn Krapfen over with a slotted spatula and fry uncovered until golden on other side. Carefully transfer the Krapfen to a paper-towel lined baking sheet with a slotted spatula. Process the same way with the rest of the dough.
Let the Krapfen cool.
Place the jam in a piping bag with a round tip.
Stick a skewer or chopstick in the side of the Krapfen to create a tunnel.
Pipe in some of the jam.
Dust the Doughnuts with confectioners’ sugar.
They taste best eaten on the same day.
Can also be filled with Nutella, pastry cream, caramel or fresh cream.

Recipe: Talana Botes – Cerritelli


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.
Resep en foto: Stephan Von Der Fecht


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


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


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


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.

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


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! (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


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


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