Monthly Archives: March 2012

DOUGHNUTS


DOUGHNUTS

Ingredients:

500gr plain flour

1/2 cup sugar

1 packet instant yeast

1 egg

1 dessert spoon butter

Pinch salt

1 teaspoon vanilla essence

Milk

750ml vegetable for frying

Method:

Dissolve sugar and butter in on cup boiling water. Cool down. Add beaten egg, salt, vanilla essence and enough milk to make 1/2 liter liquid.

Combine flour and yeast in a mixing bowl. Add liquid and mix to soft dough. (The dough will be very soft)

Set aside covered until rise. Divide dough into approx 25 small balls on a slightly oiled surface. Heat the oil in large saucepan. Once oil is hot gently pull each doughnut into an oblong shape and fry each side until browned. Drain on absorbent paper.

Sugar Syrup:

Boil together, 500ml water and 250ml sugar until sugar has dissolved and syrup is slightly sticky and thickened. Dip doughnuts in syrup and sprinkle with desiccated coconut.

Variation:

Dip the doughnuts whilst lukewarm in a plate of white sugar

Dip cooled doughnuts in cold sugar syrup, make a slit length wise in doughnut, fill with strawberry jam and whipped fresh cream.

TRADITIONAL DOUGHNUTS

BANANA AND CHOC CHIP MUFFINS


BANANA AND CHOC CHIP MUFFINS
Makes 10 – 12

Ingredients:
1 medium egg
1½ cups of cake flour
¾ cup of milk
¾ cup of chocolate chips
½ cup of brown sugar
½ cup of puréed banana
¼ cup of vegetable oil
3 teaspoons of baking powder
½ teaspoon of cinnamon
¼ teaspoon of nutmeg
½ cup chopped nuts (optional)

METHOD:
Blend all of the ingredients together thoroughly.
Pour the mixture into greased muffin tins, about two-thirds full.
Bake at 200C for twenty minutes.

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