DOUGH­NUT WREATH WITH CLOVER AMASI

SERVES 8-9 (MAKES 1 MEDIUM WREATH) READY IN 30 MIN

Essentials (South Africa) - - ESSENTIALS -

50g but­ter, melted 140g cas­tor sugar 2 egg yolks 375g cake flour 1 ½ tsp bak­ing pow­der ½ tsp bi­car­bon­ate of soda Pinch of salt ¼ tsp ground cin­na­mon 375ml Clover Amasi 500ml cook­ing oil for deep fry­ing

1 Com­bine the melted but­ter, cas­tor sugar and egg yolks in a mix­ing bowl. Mix well and set aside.

2 In a sep­a­rate bowl, sift to­gether the cake flour, bak­ing pow­der, bi­car­bon­ate of soda, salt and cin­na­mon. 3 Add half of the flour mix­ture, and half of the Clover Amasi to the egg mix­ture. Stir un­til just com­bined. Add the rest of the flour mix­ture and Clover Amasi and mix well. Set aside to rest for 10 min. Mean­while, pre­heat the ������������������������ bot­tomed pan.

4 Place a few tea­spoon­fuls of the mix­ture into the oil. Fry for 5-6 min or un­til golden brown and cooked through, you'll know it's ready when the dough­nuts start to float to the top. Re­move from the oil with a slot­ted spoon and drain on pa­per towel. Re­peat un­til all of the mix­ture is used. 5 Make a va­ri­ety of top­pings to cre­ate the wreath; Clover Amasi glaze: mix 80g ic­ing sugar with 15-20ml Clover Amasi and coat some of the cooled dough­nuts. Top the other dough­nuts with a dust­ing of edi­ble gold dust or sieved ic­ing sugar and some with edi­ble gold leaf. To cre­ate a wreath, pack the dough­nuts in a cir­cle on a serv­ing plat­ter with a rib­bon at the top.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.