Serves: 12


  • 750ml (3 cups) golden cloud cake flour
  • 5ml (1tsp) salt
  • 5ml (1tsp) nutmeg
  • 1 pkt (10g) instant dry yeast
  • 45ml (3 tbsps) sugar
  • 2 extra large eggs
  • 5ml (1tsp) vanilla essence
  • 325ml (1 ½ cups) lukewarm milk
  • 60ml (4 tbsps) melted butter
  • 500 -750ml oil for deep frying
  • 1 jar (320g) ALL GOLD smooth apricot or strawberry jam

Preparation method

Sift together flour, salt and nutmeg, add instant dry yeast and sugar. Lightly mix together eggs, vanilla and lukewarm milk, add to flour mixture with melted butter. Mix well and then knead for at least 15 minutes until you have soft sticky dough. Place dough in an oiled bowl, cover with a damp cloth and leave in a warm area until the dough has doubled in size. Turn dough out onto a lightly floured surface. Dust both sides of dough with flour, this will prevent it from sticking. Roll dough out to 5mm thick. Using a large round cookie cutter, cut out the doughnut shapes. Place the doughnuts on a baking sheet and allow to rise until double the size again. While the doughnuts are rising, heat oil in a deep heavy saucepan, deep fry doughnuts until light brown on all sides about 30 seconds. Cook about 3-4 doughnuts at a time depending on the size of your saucepan. Spoon ALL GOLD strawberry or apricot jam into a piping bag fitted with a 5mm nozzle. Push the nozzle into the top of the doughnuts and pipe in the jam. Dust with castor sugar.

Courtesy of ALL GOLD