Doughnuts with rooibos syrup
|600 g||flour — cake|
|15 g||dried instant yeast — or fresh|
|90 g||butter — melted|
|2||eggs — beaten|
|125 ml||brown sugar|
|125 ml||rooibos — tea|
Sift all the dry ingredients into a mixing bowl.
Beat the butter, eggs and buttermilk into a separate bowl.
Add the liquid and mix to form soft dough (add a little extra flour if the dough is too wet or a little extra buttermilk if the dough is too dry).
Turn it out onto a well-floured surface and knead until the dough is smooth and elastic.
Cover and leave in a warm place rise (to double in size).
Take two teaspoons to form little balls with the batter.
Spoon batter into hot oil and deep fry until golden, turning once.
The “poffertjies” will float to the surface.
Drain cooked poffertjies on absorbent paper towel.
Sprinkle with cinnamon sugar and serve with Rooibos syrup.
Combine the ingredients in a small saucepan and slowly bring to the boil, stirring constantly until the sugar dissolves.
Boil until syrupy.
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