Category Archives: Donuts /Doughnuts

VANILLA FRENCH DOUGHNUTS WITH A LEMONY GLAZE
Recipe posted by Petro Van Genderen
Photo: Petro Van Genderen
FOOD LOVERS RECIPES
250 ml water
100 g butter
a pinch of salt
30 ml white sugar
125 g bread flour , sifted
3 large eggs
10 ml vanilla
Cooking oil , for deep frying
Glase:
30 ml lemon juice
30 ml water
195 g icing sugar

Cut out 16 pieces of baking paper , each measuring 8×8 cm . Spray them with non stick cooking spray and arrange them on your work surface .
In a med pot , bring the water , butter , salt and sugar to the boil . Once boiling , stir in the flour and mix vigorously to make a roux . When the mixture is smooth , set aside and leave to cool .
Beat the egg then add them to the roux along with the vanilla and continue to beat until it has become a good , thick paste .
Heat a pot of oil ensuring that the oil is at least 4 cm deep . It will be ready for frying when it reaches 180 ºC drop a little batter in as a test . Fill a pipping bag fitted with a big nozzle and carefully pipe a ring of batter onto each square of baking paper .
Holding the paper , quickly place a doughnut face down in the oil . Use tongs to slide the paper off the underside of the doughnut – it should come away easily – then discard . Continue with more doughnuts , but be careful not to overcrowd the pan . Turn the doughnuts over when they are golden on one side , then cook the other side . Remove them with a slotted spoon and place on a cooling rack , positioned over a baking tray .
To make the lemon glaze , mix all the ingredients together . Dip the warm doughnut tops into the glaze and then leave to drip on the cooling rack .

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 Continue reading→

BEIGNETS
1 ½ cups lukewarm water
½ cup granulated sugar
1 envelope active dry yeast
2 eggs, slightly beaten
1 ¼ teaspoons salt
1 cup evaporated milk
7 cups bread flour
¼ cup shortening
Nonstick spray
Oil, for deep-frying
3 cups confectioners’ sugar Continue reading→

THALIA SE VINNIGE RINGDONUTS
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 koppie melk. Laat staan 10 min)
1 teelepel vanilla geursel
paar druppels geel koekkleursel
Continue reading→

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
Recipe posted and photo:  Gloria Nicholas
FOOD LOVERS RECIPES
For the glaze mix together:
1 ½ cups icing sugar
3 to 4 tablespoons milk
2 teaspoons vanilla essence
For Doughnuts:
Beat together and set aside:
1 cup milk (I used buttermilk )
1 large egg
Mix in a bowl:
2 cups cake flour
2 tablespoon sugar
4 ½ teaspoons baking powder
½ teaspoon salt
Then add milk and egg mix and ¼ 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

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
Recipe: Morne Chef Mo
FOOD LOVERS RECIPES
2 cups of cake flour
½ cup sugar
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon ground cinnamon
1 pinch of nutmeg
100 g melted butter
125 ml milk (½ 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 ¼ 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!