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
Rolle uit 2cm dik en sny rond sirkel met koppie en binne gaaitjie met ‘n doppie
Diep braai in olie tot bruin
Maak stroop met water en suiker (2 dele water en een deel suiker) en dip doughnuts in stroop en daarna in klapper
Bron: Esme
Foto: Estelle Kruger

GULAAB JAMUN
1 tin of condensed milk
1 tablespoon of semolina
½ teaspoon freshly ground nutmeg
½ teaspoon ground elaichee
2 tablespoons of melted butter ghee
+- 2 ½ cups of self raising flour
Combine all the above ingredients except the flour and leave aside

Sugar syrup
Make a sugar syrup using 3 cups of sugar and 1 ½ cup of water
Boil together until thick and sticky but not crystallised and leave to cool!
You can now add the self raising flour to the condensed milk mixture! You may need to add a bit more flour to form a soft dough! It should not be sticky and not too dry! Shape the Gulaab jamun into a required size usually the length of a forefinger! Fry in moderately hot oil until golden brown! Dip straight into the cool syrup! Just ensure that the oil is not too hot as this will burn the outside and not cook on the inside!

Source and photo: Nelly Govener

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

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.
Preheat oil in a deep-fryer
Add the confectioners’ sugar to a paper or plastic bag and set aside.
Roll the dough out to about ¼-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly
*I let mine raise until I was ready to fry them, was roughly 6 hours.
I didn’t use all. Cut the shapes, then froze them for later use!
Photo: Sa-eeda Daniels

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

Smelt botter, voeg suiker by en meng. Voeg eier en kleursel by en meng goed. Voeg meel by en knie goed deur.
Op meelbestrooide oppervlak: Rol deeg uit, omtrent 1,5 cm dik. Druk uit en gebruik vanilla geursel proppie om gaatjie in middel uit te druk. Bak in olie op hoë hitte vir 3-4 minute aangesien dit vinnig bak. Kook stroop en doop donuts daarin.

Stroop:
1 koppie suiker
2 koppies kookwater
2 kaneelstokke
2 kardemom peule

Resep:  Thalia Botha-Rondganger
2de Foto:  Liesel Burger – Wat ek wel gevind het, is moenie donuts in stroop laat lê nie, doop en haal dadelik uit. Anders word dit baie soggy.
1ste foto:  Petré Van Jaarsveld – Die deeg was net ‘n bietjie pap. Ek het om en by ‘n koppie meel bygevoeg. Ek het nog nie geproe nie. Sal dit netnou doen. Ek het ook ‘n bietjie heuning oorgesmeer, 100’s & 1000’s oorgestrooi en ‘n bietjie versiersuiker oorgesif.

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

CARMY’S DOUGHNUT MUFFINS
Photo:  Carmy Langdown
FOOD LOVERS RECIPS
Muffins that taste like donuts:
Kids and myself baked muffin doughnuts. And thought out different ways to decorate it. Some I dipped in melted butter after it came out of the oven and sprinkled it with cinnamon sugar. And the others we dipped in hot syrup and rolled in coconut. And the rest with did with icing sugar mix with milk and blue colouring. So easy to make. And most of us has this basic ingredients by hand.
1 ¾ cup of cake flour
1 ½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon cinnamon
⅓ cup oil
¾ cup sugar
1 egg
¾ cup milk
1 teaspoon vanilla essence
Combine dry ingredients. Mix liquids in separate bowl.
Add liquids to dry ingredients and combine together well. Without over beating.
Bake in muffin tray in preheated oven at 180°C for 20 – 25 mins.
While muffins are baking prepare sugar dipping:
¼ cup sugar
¼ tsp cinnamon
Mix sugar and cinnamon together.
While muffins are hot dip in melted butter and roll in sugar cinnamon.

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!