Category: Family Favourites


Makes: 16 Doughnuts
Preparation Time: 1 hour and 30 minutes
Frying: Oil to fry
500 g Cake flour (4 x 250 ml / 4 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
125 ml Warm milk (½ cup)
80 ml Cold water (⅓ cup)
1   Large egg, beaten
    Castor sugar, to coat
    Oil, to fry
  1. Mix all dry ingredients together and rub the margarine into the flour.
    Add the Anchor Instant Yeast and mix.
  2. Mix milk, water and beaten egg together and add the liquid to the dry ingredients to form soft dough. Knead the dough well until smooth and elastic.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, divide the dough into 16 equal pieces and roll each piece into a ball.
  5. Place the balls on a lightly oiled baking tray, cover with greased plastic and rise in a warm place for 30 – 35 minutes.
  6. Heat oil in a saucepan and fry the doughnuts in the warm oil, 5 minutes on the one side – turn over and fry 5 minutes on the other side. The oil must just bubble around the doughnut. If the oil is too warm the doughnut will brown quickly on the outside and remain uncooked on the inside.
  7. When placing the risen doughnuts into the oil it is best to pick up the doughnut carefully and place into the oil with topside down and the bottom facing upward. The doughnut will now rise and once turned over, and the other side is browned, you will notice a white ring around the doughnut – this depicts a perfect doughnut.
  8. Remove from the oil and drain on paper towel. Transfer to a cooling rack to cool down.
  9. Roll the doughnuts in castor sugar until well coated.