Preparation: 15 min
Rising: 1½ hours
Cooking: 30 min
10 g dry yeast
125 ml (½ c) sugar
80 ml (? c) water
375 ml (1½ c) milk, brought to just below boiling point then cooled
5 ml (1 t) salt
90 g butter
5 x 250 ml (5 c) flour, sifted, plus extra for dusting
oil for deep-frying
125 ml (½ c) brown sugar
125 ml (½ c) strong rooibos tea infusion
5 ml (1 t) cornflour
1 Combine the yeast, 5 ml (1 t) of the sugar and the water in a bowl. Leave it for 10 minutes or until foamy.
2 Add the remaining sugar, the milk, salt, eggs and butter and mix until combined. Gradually add the flour and beat until the dough is smooth. Transfer to a lightly greased bowl and cover loosely with clingfilm. Set aside in a warm place until doubled in volume, about 1 hour.
3 Turn out the dough onto a lightly floured surface and roll into a 1 cm thick disc. Using a ring cutter, cut out doughnuts from the dough. Gather the scraps, roll out and cut more rings.
4 Grease a few baking sheets and line with baking paper. Put the doughnuts on the sheets, spacing them to allow for expansion, and cover loosely with clingfilm. Set aside in a warm place until doubled in volume, about 30 minutes.
5 Heat 8 cm deep oil in a saucepan until hot. Working in batches, fry the doughnuts in the oil for about 4 minutes, flipping once, until puffed and golden. Use a slotted spoon to remove from the oil and drain on paper towels.
6 Rooibos glaze: Combine the ingredients in a small saucepan and slowly bring to the boil, stirring constantly until the sugar dissolves. Boil until syrupy. Dip the doughnuts in the glaze, coating them completely, and place on wire rack until the glaze has set.