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Cook: 13 minutes


  • 460 g cake flour
  • 2 teaspoons salt
  • 50 g granulated sugar
  • 10 g active dry yeast
  • 60 g butter
  • 225 ml milk
  • 80 ml water
  • 1 tablespoon vanilla extract
  • Glaze:
  • 240 g icing sugar
  • 1½ teaspoons vanilla essence
  • About 6 tablespoons water (maybe more if needed)

Preheat oven to 180 ºC.

Mix flour, yeast, sugar and salt together in a stand mixer fitted with a dough hook.
In a measuring jug heat milk, water and butter together until like warm and butter is melted. Stir in the vanilla.
Put the mixer on low, slowly add milk mixture to the flour. Mix for 2 min.
Run a spatula under the dough to make sure its mixed well.
Increase speed to medium and mix for between 6 and 8 minutes until smooth and shiny.
Place dough in a lightly oiled bowl turning dough to coat lightly with the oil. Cover with plastic wrap tightly, cover with a blanket and let rise until doubled – between 1½ and 2 hours.
Turn fluffy dough into a floured work surface and roll to about 1 and a half cm thick.
Cut out doughnuts (I used a round cutter and the back of a piping nozzle)
Place doughnuts on a greased baking tin and cover with plastic wrap and let rise for 30 min.
Brush tops of doughnuts with melted butter and bake in a preheated oven for 13 min.
Don’t over bake.
While doughnuts are baking make glaze by mixing all ingredients together. This should be a thin glaze.

As soon as doughnuts come out of the oven dunk and glaze each one (I kept a few aside including the middle cut outs (bolletjies) and dipped these in melted butter and then rolled in cinnamon sugar) Place on a wire rack to let excess glaze to drop off. I did this step twice and double dunked mine.
Decorate as desired.

Recipe and photo: Dalila Viljoen

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