YUM YUM’S – CROSS BETWEEN DOUGHNUT AND CROISSANT

The artisanal Yum Yum is the best thing you will ever taste.
If you’ve not had a Yum Yum before, it’s basically a cross between a doughnut and a croissant. Then drenched in icing. Thankfully (or dangerously), this method is so very easy.
500 g strong white bread flour
2 sachets (or 14 g) fast action yeast
8 g salt (or about one heaped teaspoon; reduce if using salted butter)
30 g sugar
250 g water (a tiny bit warm; weigh out rather than use a jug)
1 medium egg
100 g unsalted butter, chilled and diced
Oil, for frying
More flour, for rolling

Icing:
250 g icing sugar, sifted
60 ml (4 tablespoons) water
Makes 14-16 Yum Yums

In a large bowl, weigh out the flour, salt and yeast. Lightly rub the salt and yeast into the flour on opposite sides of the bowl, then rub in the sugar.
Dice the chilled butter into thin pieces (as shown). Add this to the flour and don’t rub it in – you don’t want it like breadcrumbs. Just lightly stir the butter into the flour.
Add the water and the egg to your mixture and mix using a wooden spoon until begins to come together. Then, use your hands to mix until your dough has mopped up all the flour. Cover your bowl with cling film (or a wet teacloth) and rest for at least half an hour at room temperature.

RESTING TIP 1:
For a better Yum Yum with more complexity of flavour, rest in the fridge overnight.
Once the dough is rested, it’s time to laminate. Flour a work surface and roll your yum yum dough out into a long rectangle. Turn your rectangle so the long side is facing you. Take both ends, and fold them into the middle. Then, close the whole thing like a book (shown). Roll out again and repeat the whole folding process until your lumps of butter have disappeared (3-5 times). Wrap your laminated dough in cling film and put in the fridge for another half an hour to rest.
RESTING TIP 2:
30 minutes is the minimum resting time recommended for a good Yum Yum. For a more open structure, leave to rest here for as long as possible (ie over 2 hours).
Once rested, roll your dough out one final time on a floured surface into a big rectangle. Cut into strips of your desired size. To each strip, make a cut down its length, but leaving at least a centimetre attached at both ends. Twist this round into a Yum Yum shape as shown:
Leave to rest on an oiled surface in a warm place for at least an hour, until doubled in size. Near the end of the rest, make the icing by mixing the icing sugar and water, then prepare the oil
OIL TIP:
If you don’t have a deep fat fryer (I don’t), heat a big pan of oil ON A LOW HEAT that’s going to be deep enough to take a Yum Yum. It should be constant at 170-180ºC. If you don’t have a digital/sugar thermometer, be careful and reserve bits of dough to test your oil regularly to make sure it’s not too hot. Please seek full and proper safety guidance before handling hot oil.
Fry your Yum Yums until a golden brown on each side. As soon as they’re done, remove from the oil and brush liberally with the icing. Leave to cool completely on a cooling rack before enjoying.
Posted: Amanda Conradie
Amanda Conradie’s photo.

DOUGHNUT CAKE
150 g unsalted butter
4 extra large eggs
300 g cake flour
120 g caster sugar
1 small plain yogurt
2 teaspoons vanilla essence
3 level tsp baking powder
grated rind of an orange
200 g sultanas soaked in rum
100 g pecans or walnuts chopped

Beat softened butter with sugar until pale in colour.
Add 1 egg at a time beat well after each addition.
Add flour gradually, baking powder, vanilla essence, yogurt. Mix well.
Add your grated orange rind your sultanas and pecans.
Grease well your pan (must have hole in center hence the doughnut)
Bake in oven 150/160 ºC for 35/ 40 mins
Dust with icing sugar
Photo and recipe posted by Sabina Merli

MALASSADAS
Meng die volgende saam:
2 koppies koekmeel
½ teelepel kaneel
10 ml bakpoeier
sout
50 ml suiker
Klits die volgende saam:
4 eiers
1 koppie water
Ekstra:
1 eetlepel suurlemoensap (of gerasperde skil)
olie

Maak ‘n gaatjie in die meel en voeg die suurlemoensap (of gerasperde skil) by.  Giet die eier/watermengsel by. Klits goed. Maak pot half met olie.  Sodra die olie warm is, skep lepels vol in warm olie, en laat gaar word, moenie te donker laat raak nie. Hou die stroop warm.

Stroop – Kook  die volgende saam:
325 ml water
250 ml suiker
Hou warm.
Doop bolletjies in stroop sodra dit uit die olie kom,  haal uit en dreineer.
My familie eet die helfte met stroop en die res net so.
Resep en foto:  Dorea Fischer

RING DOUGHNUT
This is a very easy Ring doughnut recipe that requires NO yeast!
50 g butter
30 ml sugar
1 egg
3 cups selfraising flour
1 cup buttermilk ( I made my own, added 15 ml lemon juice to 1 cup of milk, let it stand for 10 min to allow it to fuse)
1 teaspooon vanilla essence
I add a few of drops of egg yellow (for colour)
It makes 30-40 depending on the size you want.
You need to melt the butter, add the sugar and mix; add the egg wit your v.essence, and egg yellow and whip again. Gradually add your flour with your buttermilk. On a floured surface u roll the dough abt 1.5 m thick. using a donut cutter. I dnt hv 1 so I go ou style, ( a standard size glass and the top of a small v.essence bottle in order to make the hole in the middle)
Fry it 4 , 3-4 minutes, on high heat as it fry supa kwik and drain on a paper towel…
You may double the batch, which I normally do, as I find these dont last if made in short supply lol!
You may syrup: 1 cup sugar add 2 2 cups boiling water, with 2 cinnamon sticks 2 cardemons..I use 2 cups and 4 cups water for more syrup.
Other alternatives which is just as lulvy is cinnamon mix with sugar for tht cinnamon donut lekkerte, or dunk in chocolate..

Source: Shamiela Leggett Harriby : this is a tried and tested recipe which comes out of 1 of 5 Boeka Treat compilations that I have. This recipe is from the 1st edition.
Photo:  Thalia Botha-Rondganger
Foto:  Elaine Van Staden Ras

DOUGHNUTS IN DIE DOUGHNUT MASJIEN
1 koppie bruismeel
¼ koppie strooisuiker
mespunt koeksoda
1 eier, geklits
¾ koppie melk
20 g botter,gesmelt

Sif die droë bestanddele saam.
Klits eier, botter en melk saam en meng in droë bestanddele.
Laat beslag 10 min rus.
Bak in jou doughnut maker volgens die instruksies van jou masjien.
Resep: Uit die Doughnutmasjien boekie

3 BESTANDDELE DOUGHNUTS
2 koppies bruismeel
175 g botter / bak margarien
350 ml drinking jogurt
olie

Vryf die botter in die meel in tot dit goed gemeng is en soos broodkrummels lyk.
Meng die jogurt in.
Dit is ‘n sagte deeg, maar moenie aan jou hande vassit nie.
Rol uit en druk jou doughnuts uit.
Bak in warm olie.
Maak sjokolade versiersel oor indien verkies.
Resep ingestuur deur Amelia De Villiers

ZIPPOLE
Hierdie is ‘n resep vir Italiaanse “doughnuts” as ek dit so kan noem. Het dit vandag gemaak – dit is heerlik!! Baie vinnig om te maak
454 g cake flour
2 medium boiled potatoes (mashed)
7 g dry yeast
pinch of salt
2 cups lukewarm water
oil for frying
castor sugar or icing sugar

In a large bowl add the flour and the mashed potatoes.
Dissolve the yeast in warm water, add a pinch of salt and add to the bowl.
Mix all the ingredients well and work the dough for about 5 minutes. Alternatively you can use a stand mixer.
The consistency of the dough should be rather soft. Add a bit of extra water or flour to adjust.
Cover the bowl with a cloth and leave to rise in a warm environment for about 1 hour.
Get your oil very hot in a deep frying pan and with a spoon drop strands of dough in irregular shapes.
Turn the dough in the oil until it is golden in colour. Remove the zippole from the oil and quickly sprinkle with a generous dose of castor sugar on all sides. Alternatively you can use icing sugar.
Recipe tested and photo:  Amanda Vallero

INSTANT CHOCOLATE DOUGHNUTS
½ bag shop bought bread dough
2-3 packets of Rolo’s (TM)
1 cup white sugar
Ground cinnamon
Sunflower oil for deep frying

In a medium size mixing bowel, mix together the sugar and cinnamon. Add cinnamon to taste. Set aside. Pinch off little balls of bread dough and wrap each Rolo (TM) in the dough. Roll it between the palms of your hands to create a perfect round ball. Be cautious not to use too much dough for each rolo. In a small pot, heat the oil then drop the rollo-dough balls in the oil and fry till light golden. Remove doughnuts from oil using a slotted spoon and roll the warm doughnut in the cinnamon sugar. Serve warm.
Photos and text by Freddie Kritzinger – The Bald Chef

APPELPOFFERS – APPLE FRITTERS
220 ml (120 g) koekmeel / cake flour
5 ml bakpoeier / baking powder
1 groot eier / large egg
125 ml melk / milk
12,5 ml gesmelte botter / melted butter
5 klein Granny Smith-appels / small GS apples
halwe suurlemoen / half lemon
sonneblomolie vir braai / cooking oil for frying
5 ml fyn kaneel / cinnamon
1 ml fyn gemengde speserye / fine mixed spices
45 ml suiker / sugar
knippie sout / pinch of salt

Sif die meel, bakpoeier en ‘n knippie sout saam. Klits die eier , melk en gesmelte botter saam, en klits dit dan by die droë bestanddele in.

Sift the flour, baking powder and salt together.  Whisk the egg, milk en melted butter together and add to the dry ingredients.

Haal die appels se klokhuisies uit en gooi dit weg (gebruik ‘n appelboorder daarvoor). Sny die appels in skywe van +5mm dik en drup suurlemoensap oor.

Core the appels and discard the cores.  Cut the apples in slices of +5mm and throw lemon juice over the slices

Verhit ‘n lagie olie in ‘n pan oor ‘n matige tot hoë hitte. Sodra die olie warm is, druk ‘n paar stukkies appel in die beslag. Braai tot goudbruin aan albei kante. Dreineer op kombuispapier. Meng die kaneel, gemengde speserye en suiker saam en strooi dit oor die poffers.

Heat a little bit of oil in a pan over medium to high heat.  Cover (dip) the apple slices with batter and as soon as the oil is warm, fry till golden brown on both sides.  Drain on paper towel.

Mix the cinnamon, spices and sugar together and sprinkle over the warm fritters.

BAKED DOUGHNUTS – DONUTS
makes 24
1 kg cake flour
1 sachet of instant yeast
1 cup sugar
1 teaspoon salt
1-2 teaspoons fine cinnamon
2 cups milk
1 cup boiling water
100 g butter
2 x 100 g slabs chocolate
125 ml sprinkle nuts or toasted almonds

Preheat oven to 180ºC.
Cut the butter in small cubes and place in a mixing bowl. Add the boiling water and allow the butter to melt completely. Add the 2 cups of milk and keep ready. Mix the dry ingredients and add the liquids while mixer is running. Keep about 100 ml of the milk/butter mixture to use as a wash for the donuts.
If you are doing this by hand, place dry ingredients on a clean work surface, make a well in it and add the water slowly while mixing it with the flour. When completely mixed, knead for about 5 minutes until dough is elastic and ready to roll out. Roll out the dough to about 10cm thick and use a doughnut cutter to cut out the donuts.
Brush the donuts with the milk/butter liquid and leave to rest for about 10 minutes and then bake them in a preheated oven for 15 minutes or until they are golden brown.
When the donuts have cooled down completely, dip them in melted chocolate and sprinkle with nuts.