CREAM DOUGHNUTS
Recipe: Reshna Ranchod
FOOD LOVERS RECIPES
3 ½ cups cake flour
½ teaspoon salt
50 ml sugar
1 packet 10 g yeast
60 g melted butter or margarine
1 extra large egg beaten lightly
150 ml lukewarm milk
50 ml lukewarm water
Place all dry ingredients in a bowl.
Add melted butter/margarine, water and milk and incorporate into a dough.
Knead dough for 10 mins. Place dough in a lightly floured surface, cover with greased cling wrap and leave to rise for 15 mins.
Knock down the dough and divide into 12 equal balls.
Shape each ball in a long log shape by rubbing between oiled hands.
Leave to rise until double in size.
Deep fry in hot oil until golden brown on med heat.
Once cooled, slit the doughnut down the middle, spread with a line of jam and pipe whipped cream inside, a cherry and sprinkle with icing sugar.

KONFYT DONUTS
Beskuitdeeg in bolletjies gerol en laat rys.
Versigtig in diep olie gegooi en stadig gebak sodat dit tot binne gaar is
Oppas dat olie ook nie te koud is nie anders trek daar teveel olie in die bolletjie..
As dit uit die olie kom rol dit in suiker  Laat koud word..
Gebruik versierbuis met lang tuit en druk gaatjie tot in middel van bolletjie en spuit appelkooskonfyt daar in.
Ek laat die bolletjies rys op stukkies waspapier sodat ek nie aan die gerysde bolletjie hoef te vat en hom dan kneus nie.
Ek tel hom met waspapier en al op en dop die deeg dan af van die waspapier in die warm olie.

Resep:  Anna Nel Durand

3 BESTANDDELE KANEEL DONUTS
500 gr koekmeel
350 gr vanilla drinking yogurt
100 gr gesmelte botter
Saam gemeng tot ‘n deeg, en dan my ronde vorms gemaak.

250 ml olie warm gemaak, daarin gebak tot goudbruin.
En in fyn kaneel en suiker gerol.

Mellissa Honeybee Cloete
Foto:  Lisinda Blaauw

CINNAMON BAKED DOUGHNUTS
Baking spray with flour, such as Baker’s Joy
2 cups all-purpose flour
1 ½ cups sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon kosher salt
1 extra-large egg, lightly beaten
1 ¼ cups whole milk
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract

For the topping:
8 tablespoons unsalted butter
½ cup sugar
½ teaspoon ground cinnamon

Preheat the oven to 180ºC. Spray 2 doughnut pans well.
Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
Spoon the batter into the baking pans, filling each one a little more than three-quarters full.
Bake for 17 minutes, until a toothpick comes out clean.
Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.

For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.
Photo and tested by:  Sa-eeda Daniels

DONUTS VIR DONUTMAKER
1 koppie bruismeel
¼ koppie strooisuiker
mespunt koeksoda
1 eier, geklits
¾ koppie melk, ek het helfte melk en water gebruik, maak die donuts ligter, meer sponserig.
1 ½ eetlepel botter
Sif droë bestanddele, klits eier, botter en melk, meng in droë bestanddele. Laat beslag 10 minute staan.
Bak in jou donutmaker.
Ek het teelepels vol geskep in die gaatjies.
Baking sjokolade gesmelt in mikro en donuts daarin gedoop
Foto: Marie Rheeder Troskie

CHOCOLATE CAKE DOUGHNUTS WITH VANILLA GLAZE
Yield: 14-15 full size donuts
1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
1 egg
¾ cups granulated sugar
3 tablespoons vegetable oil
¼ cup sour cream
1 teaspoon vanilla extract
½ cup milk

For glaze
2 tablespoons whole milk
1 teaspoon vanilla extract
1 ½ cups powdered sugar

In a small bowl, sift together flour, cocoa powder, baking powder, and salt. set aside.
In a large bowl, whisk together sugar and egg. Add oil, sour cream and vanilla, whisk until combined.
Alternating, add flour mixture and milk, stirring until no lumps remain.
Lightly grease doughnut pan. Spoon batter (or use my bag trick) to fill doughnut indentation to ¾ full.
Bake in a preheated 180ºC oven for 7-9 minutes.
Test for readiness using a toothpick. Do not over bake.
Remove donuts from pan and let cool completely before icing.
For glaze:
Sift powdered sugar to remove any lumps. Stir vanilla and milk into powdered sugar, adding enough milk to create a thick glaze. Dip tops of doughnuts in glaze to coat or spoon glaze over doughnuts.
Let glaze set before storing in an airtight container for up to 3 days.
Photo:  Sa-eeda Daniels

NEDERLANDSE POFFERTJIES
250 g meel
300 ml melk
2 eiers
5 g gedroogte gis of 10 g vars
2 ml sout
10 ml suiker
botter of olie

Meng al die bestanddele behalwe die botter of olie tot ‘n gladde deeg. Laat die beslag 1 uur rys op ‘n warm plek. Smeer die poffertjie pan met botter of olie en skep die beslag in die holtes draai om sodra die poffertjie bruin is. Gooi stroop of heuning oor en strooi versiersuiker oor en geniet.
Foto en resep: Ilona Turner
Posted: Amanda Conradie

FINSE DONUTS
Hulle word veral vandag, Mayday, bedien hier by ons. Die kardemom kan uitgelos word, maar ons het al gewoond geraak aan die smaak en geniet dit.
250 ml melk
1 pakkie kits gis ( 11 g )
80 ml suiker
¾ teelepel sout
10 ml kardemom
1 eier
700-800 ml koekmeel
50 g botter of margarien ( baie sag )

Olie vir braai
Suiker om in te rol

Verwarm die melk na ongeveer 42 ºC en giet in jou menger se bak.
Voeg die sout, suiker, kardemom en eier by die melk.
Voeg so ongeveer 400 ml van die meel by die melkmengsel en klits totdat jy ‘n gladde mengsel kry.
Voeg nou die botter of margarien by en meng.
Laastens voeg jy die meel so 100 ml op ‘n slag by. Hier is dit moeilik om te sê of jy al die meel moet gebruik, want lande se meel verskil en absorbeer ander as ons s’n. Jou deeg moet nie ‘n stywe bal vorm nie, en net so ‘n bietjie taai as jy daaraan vat.
Bedek, en los om te verdubbel in ‘n warm plekkie. Ek plaas myne in my mikrogolf.
Nadat jou beslag verdubbel het keer dit uit op jou werksoppervlakte en deel in 20 stukke. ( wat ek maak is weeg my bak met beslag in, nadat ek dit uitgekeer het weeg ek my leë bak en so kan ek bereken hoveel my deeg weeg wat ek dan in 20 eweredige stukke verdeel )
Neem ‘n stukkie waspapier, of skinkbord en smeer dit baie liggies met olie.
Rol die deeg in balletjies en plaas dit op die gesmeerde oppervlakte.
Bedek en los om te verdubbel.
Verwarm jou olie na 180ºC.
Druk jou vinger in die middel van die balletjie om ‘n gaatjie te vorm. Rek hom so ‘n bietjie grooter en plaas dit versigtig in die warm olie.
Braai vir so 2 min aan beide kante to lig bruin.
Verwyder, en plaas op kombuispapier om die oortollige olie te absorbeer.
Rol in suiker en geniet.
Hier word dit bedien met Sima…mead
Foto: Wilanda Räsänen
Bron: Kaarina Roininen

CUSTARD DONUTS WITH ICING
Dough
1 cup Greek yoghurt
2 cups self raising flour
Oil to fry. ( I used sunflower oil)

Thick custard

Chocolate icing
200 g dark chocolate, chopped
125 g butter, chopped
½ cup (80 g) icing sugar mixture

Vanilla icing
200 g butter or margarine, at room temperature
1 ¼ cups pure icing sugar, sifted
1 teaspoon vanilla essence

Dough
Mix your flour and yoghurt together to form a sticky dough.
Scoop a tablespoon of the dough and make it into a ball. Fry in hot oil. They will cook quickly so keep turning them. It should take about 30sec-1min.

Coat your donuts with caster sugar then pipe the custard into the donut and top with whatever icing you like.

Chocolate icing
To make the chocolate icing, place the chocolate and butter in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 3-5 minutes or until chocolate and butter melt and mixture is smooth. Remove from heat. Add the icing sugar and stir well until combined. Set aside for 15-20 minutes or until icing is firm. Use a wooden spoon to beat until smooth. Spread over each donut and serve immediately.

Vanilla icing
Using an electric mixer on medium speed, beat ingredients together for 4 minutes or until light and fluffy.

Recipe and pic from Di Bo

CINNAMON BALLS
1 ½ cup all purpose flour
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
2 teaspoons baking powder
1 egg
½ cup sugar
1 tablespoon melted butter
½ cup milk
Cinnamon and sugar
Oil

Whisk together the flour, salt, nutmeg, cinnamon, and baking powder in a medium-sized bowl. Set aside. Whisk together the egg, sugar, butter, and milk in a large-sized bowl. Add the dry ingredients to the wet ingredients and combine thoroughly. The batter will be sticky, so either use a spoon or a pastry bag to extrude the dough for frying.
Pour two inches of oil into a heavy medium saucepan. When the oil is hot, extrude a ball of dough approximately an inch in diameter into the oil. Fry the donuts until they are golden brown, then remove them and place them on a paper towel. If the oil is too hot, the donuts will brown before they are cooked through, so it is a good idea to sample a couple as you go along and adjust the heat accordingly. While the donuts are still hot, drop them into a bowl with half a cup of sugar and a few sprinklings of cinnamon. Move the donuts around until they are well-coated.
FOTO – Marisa Olivier