Caxton magazines staff
These sweet treats from SASKO make for easy entertaining over the Easter break
INGREDIENTS
*You’ll need 25 cake pop sticks or 25 straws (cut to size) and a doughnut maker
- 120g SASKO self-raising flour
- 65g sugar
- Pinch salt
- 80g butter (melted)
- 125ml milk
- 1 extra large egg
- ½t vanilla essence
You also might like these Gourmet doughnuts from Rooi Rose
For the cinnamon sugar doughnuts mix together:
- 1/3 cup castor sugar
- ½t cinnamon
For the chocolate glaze:
- 250ml icing sugar
- 60ml cocoa
- 75ml hot water
- Garnish with Hundreds and Thousands
METHOD
- Place the flour, salt and sugar into a mixing bowl and stir well.
- Mix the butter, milk, egg and essence together and add to the flour.
- Whisk well until all the sugar has dissolved and you have a smooth and thick batter.
- Heat your doughnut maker and grease as per machine instructions.
- Place heaped teaspoons of the mixture into each doughnut mould, close the lid and cook for approximately 4 minutes or as per machine instructions.
- Remove each doughnut gently and either coat in the cinnamon-and-sugar mix or place on a tray lined with baking paper to cool.
- Repeat with the remaining batter.
- Glazing the doughnuts: mix together the icing sugar, cocoa and hot water and whisk until you have a smooth and silky glaze.
- Dip the tops of each cooled doughnut gently into the glaze, allow any excess glaze to drip off and then dip them into the Hundreds and Thousands and allow to set.
- Dip the ends of the cake pop sticks/straws into the chocolate glaze and insert gently into each doughnut.
- Allow to set for at least half an hour or in the fridge before serving.
Also try these chocolate stout doughnuts from Country Life
*You can purchase a mini doughnut maker from most Clicks, Pick ‘n Pay, Game and Makro stores.
*If you don’t want to make a glaze you can dip the doughnuts into melted chocolate instead.
This recipe makes 25 pops
