yeast Archives

Mielie recipes

Giant sweetcorn dombolo

1 hour

Breakfast recipes

Pea protein crumpets with tamarind butter

5 - 10 minutes

Pizza recipes

Gorgonzola, plum and proscuitto pizza

25 minutes

Bread recipes

Pull-apart caramel bread

25 minutes

Bread recipes

Pull-apart pizza roll

40 minutes

Butternut recipes

Best veg soup with amagwinya and gremolata

13⁄4 hours

Italian recipes

Pizette

40 minutes

Pizza recipes

Homemade pizza base

Braai recipes

Chicken cooked in ciabatta

1 1⁄4 hours

Easter recipes

Home-made steamed buns with pickled cucumber and pickled fish

1 hour 15 minutes

Chocolate recipes

Chocolate-filled doughnuts

10 minutes

Chocolate-filled doughnuts

Serves Makes 8

Difficulty Easy

Prep Time 2 hours

Cooking Time 10 minutes

Ingredients

2 t dry yeast
1 1⁄2 T warm water
1⁄2 cup milk, warmed
2 T caster sugar, plus extra for sprinkling
50 g butter, melted
270 g flour
2 free-range eggs
Vegetable oil, for frying

For the chocolate ganache filling:

200 g milk chocolate, roughly chopped
2⁄3 cup cream

Method

Place the yeast, water, milk and 1 T sugar in a large glass bowl. Place in a warm place for 20 minutes, or until bubbles appear on the surface.
Add the remaining ingredients and use a knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.
Place the dough in a lightly oiled bowl. Cover with a clean, damp cloth and place in a warm area for approximately 45 minutes, or until doubled in size.
Once doubled, knead for 5 minutes until smooth and elastic. Roll 2 T dough into a ball and place onto a greased baking tray. Repeat with the remaining dough and set aside for 30 minutes.
Heat the oil to 180°C in a large saucepan. Deep-fry the doughnuts for 1 minute on each side, or until golden. Drain on kitchen paper and sprinkle with caster sugar.
To make the ganache, heat the cream in a saucepan and stir in the chocolate. Allow to cool and set. Pour the ganache into a piping bag.
To assemble, make a small incision into the side of each doughnut. Pipe the ganache into the doughnuts and serve immediately.

Cook's note: There’s no shortage of great doughnuts on offer but nothing beats the satisfaction of eating a still warm, ganache-filled, home-made doughnut.

Discover more recipes featuring chocolate here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Steamed spinach bread (Ujeqe)

Giant sweetcorn dombolo

Pea protein crumpets with tamarind butter

Gorgonzola, plum and proscuitto pizza

Pull-apart caramel bread

Pull-apart pizza roll

Best veg soup with amagwinya and gremolata

Pizette

Homemade pizza base

Chicken cooked in ciabatta

Home-made steamed buns with pickled cucumber and pickled fish

Chocolate-filled doughnuts

Chocolate-filled doughnuts

Ingredients

Method