Ingredients

Method

• 2 t dry yeast
• ½ cup milk, lukewarm
• 50 g butter, melted
• 350 g cake flour
• 2 free-range eggs
• 2 t caster sugar
• 2 cups vegetable oil
• 65 g icing sugar
• 1-2 T orange juice

Method

Ingredients

Mix together the yeast, milk and 1½ t lukewarm water, then set aside for 10 minutes.
Add the butter, flour, eggs and caster sugar and mix to create a smooth dough. Knead for a few minutes but take care not to over-handle.
Once silky, transfer to a lightly greased bowl, cover with a tea towel and set aside for 45 minutes or until doubled in size.

Knead for another 5 minutes, then roll out the dough to a 3 cm thickness. Cut out circles, arrange on a tray and set aside for 30 minutes to allow to rise even further.

Heat the oil in a saucepan until hot, then fry the doughnuts, in batches, for 30 seconds each, or until lightly golden. Remove using a slotted spoon and drain on kitchen paper.

Combine the icing sugar and the orange juice, then drizzle the mixture over the doughnuts and serve.

Cook’s note: Divide 200 g sugar into thirds, then add the zest of 1 lime, 1 grapefruit and 1 naartjie respectively to each third. Blend each to make alternately flavoured citrus sugars for dusting your doughnuts.