INGREDIENTS

Batter

• 10g dry yeast
• 42g water
• 50g sugar
• 183g milk
• 2,5g salt
• 1 large egg
• 47g soft butter
• 312g cake flour
• canola oil

Glaze

• 56g soft butter
• 120g powdered sugar
• vanilla essence
• 112ml evaporated milk
• Chocolate and candy garnishes

METHOD

Batter

Heat the water, milk and butter until lukewarm.  Add the dry yeast and sugar. Mix well. Add egg and whisk. Leave in a warm place until you can see the yeast starting to work – small bubbles will form.

Sieve the flour into the mix and mix well by hand or in a stand mixer until a smooth batter is formed.

Cover with a dishcloth and leave in a warm place until the batter doubles in volume.

Heat oil on medium heat in a pan.

Flour a surface to roll out the dough.  Sprinkle flour on the dough too and then roll it into a thickness of 1,5cm – 2cm.  This recipe will make batter for 20 small or 10 large doughnuts.

With a round cutter, cut out a ring. Then, with a smaller size cutter, cut out the middle to form a ring shape. Fry the doughnuts in the oil over medium heat – 3 minutes a side or until golden brown.  When done, place on paper towels to soak up any excess oil.

Glaze

Heat butter and vanilla essence.  Stir in the powdered sugar.  Once it’s mixed, add the evaporated milk until desired consistency is achieved.

I love making these with my daughter. I make the doughnuts and we decorate them together.

You can use food colouring to change the colour of your glaze. You can divide the mixture and get as many colours as you like.

Dip half of the doughnut into the glaze and start decorating.

Make it fun! Use heart-shaped sprinkles, chocolate balls, mini Smarties, or cookie crumbs.  The more colour and decorations you have, the more fun your kids will have!

Chef’s Tip

Use a toothpick to easier fry items in batter, so as not to get your hands dirty.

Chef Juan Neethling is the Executive Chef at Southern Sun Waterfront in Cape Town’s bustling foreshore. In 2018 he was awarded the Unilever Food Solutions Senior Chef of the year. From trainee chef at the Lord Charles Hotel in Somerset West to over 20 years working in various hotels, fine dining restaurants and wine farms, Juan combines his love for cooking at home with his 5-star expertise in creating easy and accessible recipes anyone can try.