FERIEL SONDAYS HEAVENLY BITES
DOUGHNUTS (very light textured)
1 egg
5 tablespoon sugar
I tablespn butter
Vanilla essence
Beat all above together

Add 6 cups cake flour
1 packet (10 g) instant yeast
3 teaspoons baking powder
1 ½ fine teaspoon salt

Add
1 ½ cup luke warm water
1 ½ luke cup warm milk

Knead to a soft dough,  Let rise in double amount.. Knock dough down.. Roll like sausage roll and cut donuts size.. Let’s it rise again on a oily surface..slow fry in hot oil on medium heat enjoy 🙂
SYRUP
2 cups sugar
2 cups water
1 stick cinnamon
1 teaspoon vanilla essence (optional)
I just boiled it until it got a little bit thicker than normal water consistency…added doughnuts to syrup for 1-2 minutes then remove and add coconut as desired.

Source: Nadia Hamza Geland
Photo: Nadia Hamza Geland

BOSTON CREAM DONUTS
Chocolate glaze:
125 ml powdered sugar
30 ml unsweeted cocoa powder
1 teaspoon vanilla extract
30 ml milk – if glaze is too thick

Pastry cream:
1 packet instant vanilla pudding
225 ml milk, cold
225 ml cream, cold
1 teaspoon vanilla extract

Donuts:
2 packets puff pastries, thawed
1 egg, lightly beaten
Oil for frying

For glaze – in medium bowl, whisk together powdered sugar, cocoa powder, milk & vanilla until smooth. Set aside.
For pastry cream filling – in medium bowl, add pudding mix & milk and whisk until combined.
Pour in cream and whisk until fully incorporated. Add vanilla and whisk again until pudding has thickened.
Let it sit for 5 min. Fill pastry bag fitted with round tip.
Fill pot with oil and heat.
Dust a cutting board with flour. Unfold both pastries and open flat. Brush 1 side with egg wash. Top with other puff pastry.
With a round cookie cutter, cut out your rounds and lay on sheet tray.
Gently push down around the edges of each round.
Pierce each round in the idle with toothpick 3 times.
Place in freezer for 10 min.
Remove from freezer and transfer puff pastry rounds to hot oil.
Fry until golden brown, flip over until other side is golden.
Drain on paper towel. Let sit until cool enough to pick up.
To fill doughnuts with cream, insert the tip of pastry bag filled with cream pudding into the side of doughnut and squeeze.
Gently dip one side into the chocolate glaze.
Place on rack to let dry.
PS: I have adjusted the quantities of the Glaze and Cream filling, otherwise the glaze is too much and cream filling is runny.
Photo: Frances Smith‎

OONDGEBAKTE DONUTS
2 ½ koppies koekmeel
knippie sout
5 eetlepels suiker
1 pakkie gis
1 ¼ koppie lou melk
3 eetlepels margarine
Sif die suiker, meel en sout saam.
Meng die gis in die melk.
Meng die margarine deur die meel.
Voeg die melk en gis by.
Knie tot deeg gevorm is.
Rol uit en sny in donut vorms.
Laat rys vir 20 min.
Bak in oond @180°C vir 12min.
Glanseer met strooisuiker, ¼ teelepel melk, ¼teelepel koringstroop, 1 teelepel vanilla ekstrak (30 sek in die mikrogolfoond)

Resep en fofo:  Cecil Dunhin

MADELYN SE DONUTS

Meng alles net saam in groot bak.
225g koekmeel
½ koppie strooisuiker
10 ml bakpoeier
knippie sout
125 g botter
1 eier
¾ koppie melk
5 ml vinilla geursel
Klits met klitser tot glad.

Maak Donutmaker warm en drup ‘n eetlepel vol deeg in elke vorm.
Laat bak tot ligbruin en laat afkoel.
Versier volgens eie keuse…

Resep en foto: Resep: Madelyn Cloete

CRISPY, CREAMY BERLINER DOUGHNUTS
Recipe posted and photo: Kiti de Jager
FOOD LOVERS RECIPES
Makes 12 big’uns
Doughnut:
15 ml (or just one sachet) instant yeast
375 ml (1.5 cups) room temp whole milk
750 ml (420 g or 3 cups) strong, or bread flour (I just used cake, was fine)
190 ml (105 g or ¾ cup) all purpose or cake flour
62 ml (30 g or ¼ cup) sugar
Pinch of nutmeg (1/8 teaspoon or 0.62 ml if you want to be pedantic about it)
7.5 ml (1.5 teaspoon) salt (use half if using salted butter)
1 large egg
5 ml vanilla extract
114 g (90 ml or 6 tablespoons) soft butter

In the bowl of a stand mixer with paddle attachment, combine yeast and milk with a few tablespoons of flour, mix well and let stand 10 minutes until you see bubbles. Now you know your yeast is alive.
Sift together both flours, sugar, salt and a pinch of nutmeg, add to yeast mix and slow beat until combined. Mix egg and vanilla and add, mix until combined, then add butter. Increase the speed and mix/knead for 5 minutes (10 minutes by hand, 3 minutes by Thermomix) until it pulls itself away from the sides of the bowl. It should feel smooth and just the tiniest bit sticky.
Form into a ball in a large greased (stainless steel if you have it) bowl. Let proof in a warm, draft free area (so rondom 40 ºC) until almost tripled in size – 45-60 minutes. Turn out on a floured surface (yeah right, I prefer 2 sheets of baking paper, works best) Using a rolling pin, roll out to exactly 1.25cm (half inch for old schools). Cut with a 10cm round, then cut holes with a 3cm cutter or anything you have that can do the job.
The recipe states to bake directly, however I let mine rise for another 20 minutes on baking paper squares cut to just bigger. You will see why. Heat your oil to 350 ºF (176 ºC) for optimal baking, and keep it at that temperature. Nice if you have a sugar/oil thermometer that you can use. Now take the doughnut and add to oil, baking paper side up. In a few seconds you will be able to peel it off. This helps keeping the shape of your doughnut. The oil should bubble, if not it is too cold. Fry and drain on kitchen paper.
COOL COMPLETELY before glazing. If you feel heat from the doughnut with your had, it will melt the glaze.
Glaze:
30 ml whole milk (water can be subbed)
5 ml vanilla
250 ml (150 g or 1 cup) fine pure icing sugar (not the stuff with maizena added)
In a medium bowl, whisk together until smooth. Use immediately. Dunk a doughnut into the mix, let drip off and put on a baking plate to set. Do the next one. You may need a double amount of glaze for the above recipe.
Variations:
1. For a much richer glaze, omit 15ml or 1 tablespoon milk or water, and add 2 tablespoons (30ml) melted butter. The book’s author confessed: “I can probably be persuaded to eat a gym sock if it was coated in enough of this stuff”. (see more yellow on pic)
2. Add 10 sprigs of thyme, strain after mixing to remove thyme. (use with original or butter glaze)
3. Add 10 sprigs of lavender, strain out solids prior to use. (use with original or butter glaze)

FROM THE BOOK MINI DOUGNUTS
1 cup flour (all purpose)
½ cup sugar
1 tbsp baking powder
1 egg
½ cup milk
½ teaspoon chocolate essence (vanilla may be used)
4 tablespoon cooking oil
100 g white chocolate melted 50 chocolate.

Add egg,melk,essence and oil to a bowl and mix, add to the dry ingredients and mix for a further 1 minute.
Once mixture is smooth add 1 tbsp of mixture to each donut ring.
Bake for 4-6 minutes until cooken and golden.
Dip the donuts in the melted white chocolate and garnish with chocolate sprinkles
Source: Mariska Louw from a book
Photo: Mariska Louw

RAGIELA SE DONUTS
1 kg bruismeel (60-70 doughnuts – afhangende hoe groot jy dit maak)
250 g margarien
2 eiers
5 ml vanieljegeursel
2 pakkies kitssuurdeeg (dis nie ‘n fout nie – dit moet 2 wees)
2 ml sout
500 ml melk
125 ml suiker

Meng meel, sout, suiker en suurdeeg saam
Smelt margarine, voeg melk by en verhit tot louwarm
Haal van stoof af en voeg geklitste eiers en vaniljegeursel by
Roer goed en voeg melkmengsel by meel.
Moenie knie nie – klap met hand. Dis ‘n sagte deeg en dit kleef aan jou hande – klap die deeg tot jou hande skoon is van deeg.
Deeg moet sag, maar hanteerbaar wees.
Maak warm toe en laat rys vir ongeveer 2 ure
Smeer werksoppervlakte met kookolie.
Sny hanteerbare deel van deeg af en druk tot ‘n langwerpige rol.
Sny in repe van ongeveer 6×3 cm. Oppas vir te groot stukke – dit rys baie groot uit in olie as gebak word.
Verhit olie in diep kastrol.
Braai repe tot goudbruin (As jou olie warm is moet jy gou speel, want anders braai jou doughnuts te donker)
Laat op dreineerpapier afkoel.

Stroop:
2,5 liter kookwater
1 kg suiker (kaneelstokkies of suurlemoen kan vir geur bygevoeg word)

Kook suiker tot opgelos is en stroop gevorm het
Verlaag hitte tot stadig en dompel doughnuts in stroop
Rol in klapper of bedien met room en konfyt
Klaar gebakte doughnuts kan bevries word en later ontdooi en gestroop word. (Ek bevries gereeld ‘n klompie as ek dit maak)
Die rol deeg lê nie tussen die groente nie! Dis die bord waarop ek gewerk het.
Bron: Jan Krielskool resepte boek
Foto: Ragiela Cloete

CHOUX- POFFERTJIES MET ROOM EN SJOKOLADE SOUS
Foto: Petro Van Genderen
FOOD LOVERS RECIPES
150 ml koekmeel
50 g botter of margarien
125 ml water
knippie sout
1 ekstra groot eier of 2 middelslag eiers
Vulsel:
250 ml room
60 ml strooisuiker
2 ml vanilla geursel
Afronding:
Gesmelte donker sjokolade

Voorverhit oond tot 200 ºC . Sif die meel en laat eenkant.
Verhit botter, water en sout tot botter gesmelt is. Moenie laat kook nie. Verwyder van hitte en voeg al die meel by. Roer goed met ‘n houtlepel tot ‘n sagte deegbal vorm wat wegkom van die kante.
Die deeg moet dus in die middel van die kastrol in ‘n bolletjie vorm en die rante van die kastrol moet skoon wees. Laat koud word.
Plaas deeg in ‘n voedselverwerker.
Klop eiers. Skakel die voedselverwerker aan en voeg die eier in ‘n dun straaltjie by die deeg. (ek het nie voedselverwerker gebruik nie, het met die hand, harde werk haahaa) die eier moet baie stadig bygevoeg word en die masjien moet deurentyd loop. Meng tot eier goed bygewerk is. Die deeg moenie pap wees nie, maar vorm kan behou.
Voer ‘n bakplaat met waspapier uit. Plaas deeg in ‘n spuitsak met ‘n sterbuis en spuit klein hopies op die papier. Plaas in oond en bak sowat 5 – 10 minute.
Maak oond versigtig oop en druk ‘n gaatjies in elke poffertjie. Vermidder hitte na 180 ºC en laat dit nog sowat 5 – 10 minute bak tot goudbruin en uitgedroog.
Laat koud word.
Klop room en suiker tot styf. Voeg geursel by. Vul poffertjies met room, stapel opmekaar. Skep gesmelte sjokolade oor. (ek het éclairs gemaak in plaas van poffertjies)

WATERBOLLE

Ek deel graag die resep met julle. My ma het dit altyd vir ons gemaak as kinders. Ons het dit waterbolle genoem. Wie ken dit?

Resep:
3 koppies bruismeel
1 houertjie karringmelk (500 ml)

Stroop:
3 koppies water
2 koppies suiker
2 kaneel stokke
klapper om in te rol
olie om in te bak

Kook stroop bestanddele saam tot suiker opgelos het, moenie van die begin af te vinnig kook nie, laat suiker eers oplos, en dan kook jy so 5 min saam.
Meng meel en melk tot ‘n slap degie. Bak in olie. Ek skep sommer lepels vol en sit in olie.
Doop in warm stroop en rol in fyn klapper. Ek gooi klapper in ‘n bak met deksel en skud.
Ek hou die hitte op die stoof laag en dompel dit in, druk dit so bietjie met die spaan, haal uit en rol in klapper.

Resep en foto verskaf: Belinda Minnie

KRISPY KREME DONUTS COPYCAT
Been wanting to try these for a while, finally did and everyone loved them!
I did knead the dough a little bit to make it soft and increase elasticity. The recipe doesn’t call for it though.
2 ¼ teaspoons instant yeast
½ cup warm water (120 mls)
¼ cup evaporated milk (60 mls)
¼ cup butter or shortening (60 mls)
1 large egg
1 yolk
¼ cup sugar (50 g)
2 ½ (maybe more) cups all purpose flour (315 g or more)
1 teaspoons salt
½ teaspoon vanilla extract
Glaze
Recipe may be doubled
1 cup powdered sugar
1 – 2 tablespoons water
¼ teaspoon vanilla extract

In bowl, add yeast to warm water and ½ teaspoon of sugar. Rest until it starts to bubble.
Add in evaporated milk, butter, eggs, sugar and vanilla.
Whisk the flour and salt together and add to liquids in ½ cup increments until a soft, slightly sticky dough has formed. Dough should be easy to handle and should not stick to a clean finger tip when touched.
Place dough in oiled bowl and cover with plastic wrap. Rise for 1 ½ – 2 hours or until doubled in size.
Once doubled, punch down and roll out into a circle. Cut donuts with donut cutter.
Place donuts on a floured tray, cover with plastic wrap and rise for ½ hour until puffy.
Heat oil (to about 365ºF) vegetable, canola or shortening can be used. Carefully lower the donuts into oil, not more than 2 to 3 at a time. Fry each side for about a minute or until golden brown.
Remove donuts and place on kitchen towels, flipping it onto each side a few times to dry the oil. Place onto a cooling tray. Glaze and serve warm.
Glaze
Whisk all ingredients together adding more water and vanilla to taste. Keep it quite thick because it will thin out once the warm donuts are dipped in.
Photo: Sa-eeda Daniels