Preparation time: 10 minutes
Cooking time: 4-5 minutes
- 3½ cups (490 g) cake flour
- ¾ cup (150 g) sugar
- ½ tsp (2.5 ml) bicarbonate of soda
- 2 tsp (10 ml) baking powder
- pinch of salt
- 2 eggs
- 1½ cups (375 ml) buttermilk
- 65 g butter, melted
- oil for deep-frying
Sift together the flour, sugar, bicarbonate of soda, baking powder and salt.
Whisk together the eggs, buttermilk and butter. Stir the wet ingredients into the dry ingredients with the handle of a wooden spoon to form a sticky dough.
Shape – Option 1
Turn out the dough onto a work surface lightly dusted with flour. Roll out the dough until about 1 cm thick. Use 2 round cookie cutters, one large and one small. Dip the large cutter into the flour and press out large rounds from the dough. Punch out the centres of each large round with the small cutter to form the doughnut holes. Allow the dough to rest for 10 minutes for the doughnuts to dry a little to prevent excessive oil absorption.
Shape u Option 2
Dust your hands with flour and form mini balls of dough. Place on a lightly floured surface. Allow to rest for 10 minutes for the doughnuts to dry a little to prevent excessive oil absorption.
To fry the doughnuts
Heat enough oil for deep-frying until very hot. Test the temperature of the oil with a little piece of bread. It should brown quickly, but not burn. Fry 2 doughnuts at a time, until brown on one side, and then flip over. Use a slotted spoon to transfer onto paper towel to remove the excess oil. Doughnuts with holes will cook faster than the balls.
Filling and Icing Options:
Easy microwave method.
- 3 egg yolks
- 2 Tbsp (30 ml) sugar
- 3 Tbsp (45 ml) cornflour
- 1¼ cups (315 ml) milk
- 1 tsp (5 ml) vanilla essence
Whisk together the egg yolks, sugar and cornflour to form a firm paste. Add the milk and whisk to combine. Microwave on high for 2 minutes, stir, and then microwave for another minute. Remove from the microwave and stir in the vanilla essence.
Spoon the cooled custard into a piping bag fitted with a round nozzle. Push the nozzle into the centre of each doughnut and squeeze in a good amount of custard.
- 100 g dark chocolate, chopped
- ½ cup (125 ml) fresh cream
In a double boiler, melt the chocolate into the cream. Leave to cool until it reaches a pouring consistency. Dip the doughnuts into the melted chocolate and decorate with sprinkles, if desired.
- 2 egg whites
- 3 cups (420 g) icing sugar, sifted
- a few drops of lemon juice
- a few drops of food colorant of choice (optional)
In the bowl of an electric mixer, using the whisk attachment, lightly beat the egg whites while gradually adding the icing sugar. Add the lemon juice. Beat on high for 10–15 minutes, or until the icing is light and pliable. Dip the top of the doughnuts into the glaze and place on a wire rack to dry.