500gr plain flour
1/2 cup sugar
1 packet instant yeast
1 dessert spoon butter
1 teaspoon vanilla essence
750ml vegetable for frying
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.
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.
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.
Posted on 25/03/2012, in Doughnuts and tagged BOKAAP, CAPE MALAY DOUGHNUTS, Cape Town, doughnuts, SOUTH AFRICA. Bookmark the permalink. 4 Comments.
can this plain doughnuts be frozen?
Yes, these doughnuts can be frozen 🙂
can you add anys seed to this recipe and how much
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