Mixed Spiced Doughnuts
Heating temperature: 180°C
Heating mode: Deep fryer
Cooling time: 45 minutesDownload PDF
Ingredients (24 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | pc | Potatoes |
| 125.00 | g | MARVELLO Full Fat Spread 30 x 500g |
| 375.00 | ml | Milk, pasteurised |
| 960.00 | ml | Flour, white |
| 180.00 | ml | Sugar |
| 1 Packet of yeast | ||
| A pinch of salt | ||
| 10.00 | ml | ROBERTSONS Mixed Spice 6 x 800g |
| 5.00 | ml | ROBERTSONS Cinnamon 6 x 600g |
| 1.00 | pc | Eggs, large (class A) |
| SYRUP: | ||
| 1.00 | l | Water |
| 750.00 | ml | Sugar |
| Coconut to coat |
Preparation
1. Peel and boil the potato.
2. When done, mash with the MARVELLO over medium heat and add the milk
3. Mix together all the dry ingredients (except for the 600g of sugar), then add the egg and milk mixture, and knead lightly. The dough should be firm and not stick to your hands - add more flour if needed.
4. Cover the mixture and leave in a warm place to rise.
5. Sprinkle the work top with flour and shape your dougnuts.
6. Deep fry in sunflower oil until done, and then dip in syrup.
For the Syrup
1. Mix 1 litre of water with the 600g of sugar and bring to the boil. Simmer until sticky
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