Co­conut mini dough­nuts

CO­CONUT MINI DOUGH­NUTS

YOU Best Recipes: Braai - - Contents -

300 ml co­conut milk

60 ml (¼ c) sugar

1 sa­chet (10 g) in­stant

yeast

150 g but­ter, melted 2 eggs, whisked

2 x 500 ml (4 c) cake flour 1 ml (¼ t) salt

1 Whisk the co­conut milk, sugar and yeast un­til the sugar has dis­solved. Leave to stand for 10 min­utes.

2 In a sep­a­rate bowl, whisk the but­ter and eggs and, while whisk­ing, pour in the co­conut mix­ture. 3 Sift the flour and salt to­gether and add to the wet in­gre­di­ents. Mix un­til well com­bined and knead for 10-15 min­utes.

4 Trans­fer to a lightly oiled bowl, cover with cling­film and al­low to dou­ble in vol­ume (this can be done in the fridge for up to eight hours).

5 Glazes Make a cof­fee glaze by whisk­ing the co­conut wa­ter, ic­ing sugar and cof­fee to­gether.

6 Make a choco­late glaze: melt the choco­late with the coco- GLAZES

60 ml (¼ c) co­conut wa­ter 200 ml ic­ing sugar

30 ml (2 T) in­stant cof­fee 80 g dark choco­late

100 ml co­conut milk

TO COOK

oil for deep-fry­ing nut milk in a glass bowl in the mi­crowave for 30 sec­onds, stir, mi­crowave for an­other 30 sec­onds then stir again.

7 To cook Heat oil for deep­fry­ing in a flat-bot­tom cast-iron pot over hot coals.

8 Roll out the dough on a lightly floured sur­face to about 2 cm thick and use a 4-6 cm cookie cut­ter to press out cir­cles. Test the oil by adding a dough of­f­cut – it’s ready if the dough browns in 1 minute. Fry the dough­nuts for 1 minute or less on each side or un­til crisp and brown, then drain on pa­per tow­els.

9 When all the dough­nuts are done, dip each in one of the glazes.

1 MAKES 40-50 MINI DOUGH­NUTS Prepa­ra­tion 20 min Stand­ing

10 min Ris­ing

1 hour or 8 hours in fridge Braaiing

20 min

CAREL AND KAYLEIGH (AS SEEN IN KOM ONS BRAAI EPISODE 5 ON VIA)

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