Coconut mini doughnuts

COCONUT MINI DOUGHNUTS

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)