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STRAWBERRY DOUGHNUTS
The rising popularity of international doughnut chains in SA have inspired many home bakers to try their hand at it. This dough recipe is easy and versatile – you can decorate it any way you want. The same dough is used for the cinnamon rolls (p38).
MAKES ABOUT 18 DOUGHNUTS (DEPENDING ON SIZE) RISING: 30 MIN DEEP-FRYING: 30 MIN
1 x batch cinnamon roll dough
oil, for deep-frying
125ml (½c) castor sugar, for dusting
FILLING
125ml (½c) cream
125ml (½c) cream cheese
45ml (3T) castor sugar
a few drops of pink food colouring
TO FINISH
fresh strawberries, sliced, or edible rose petals
1 Make the dough according to the instructions on p38 (steps 1 and 2). Roll out until 3cm thick and use a glass or cookie cutter to cut into shapes – keep in mind the dough doubles in size.
Arrange the dough on a flour-sprinkled surface or tray. Cover with a
