By Faeza
21 September 2016



¦ 750ml (3 cups) cake flour

¦ 5ml (1teaspoon) salt

¦ 5ml (1teaspoon) nutmeg

¦ 1 pkt (10g) instant dry yeast

¦ 45ml (3 tablespoons) sugar

¦ 2 extra large eggs

¦ 5ml (1teaspoon) vanilla essence

¦ 325ml (1 ½ cups) lukewarm milk

¦ 60ml (4 tablespoons) melted butter

¦ 750ml (3cups) oil for deep frying

¦ 1 jar (320g) smooth apricot or strawberry jam


Sift together flour, salt and nutmeg, add instant dry

yeast and sugar.

Lightly mix together eggs, vanilla and lukewarm milk, add to flour mixture with melted butter.

Mix well and then knead for at least 15 minutes.

Place dough in an oiled bowl, cover with a damp cloth and leave in a warm area until the dough has doubled in size.

Turn dough out onto a lightly floured surface.

Dust both sides of dough with flour. Roll dough out to 5mm thick.

Using a large round cookie cutter, cut out the doughnut shapes.

Place the doughnuts on a baking sheet and allow to rise until double the size again.

While the doughnuts are rising, heat oil in a deep heavy saucepan, deep fry doughnuts until light brown on all sides about 30 seconds.

Cook about 3 to 4 doughnuts at a time depending on the size of your saucepan.

Spoon apricot or strawberry jam into a piping bag fitted with a 5mm nozzle.

Push the nozzle into the top of the doughnuts and pipe in the jam.

Dust with castor sugar.