Recipe for Proudly South African Doughnuts, with a caramel cream filling and a chocolately ganache topping




For the Vetkoek:
4 cups flour
1⁄2 cup sugar
1⁄2 sachet instant yeast
1 tbsp oil
1⁄2 tbsp salt
1 1⁄2 cups water, lukewarm
3 cups vegetable oil for deep frying

For the Filling:
1 cup cream
1 can Nestlé Caramel Treat

To finish:
2 cups milk chocolate, cut into small pieces
1 cup cream
1 cup Nestlé Peppermint Crisp chocolate

How to

For the Vetkoek:
Mix the flour, sugar, yeast, oil, salt and warm water together.

Form a dough and knead for 5-10 minutes. Place the dough in a bowl, cover with a cloth
and leave to rise (prove) in a warm place for 30 minutes.

When risen, scoop balls of dough and roll into equal sized balls, about 3 cm diameter.

Place on a floured rack in a warm place and rise again until doubled in size.

When the dough has just about doubled, heat the oil in a saucepan over medium to high
heat. To test if the oil is hot enough, dip the bottom of a wooden spoon in the oil. If the oil
starts steady bubbling around it, the oil is ready.

Fry the dough balls for 4-5 minutes until turning over. Fry the other side for another 2
minutes until golden and puffed up. Drain on paper towels.

For the Filling:
In a chilled bowl, whip up the cream to soft peaks.

Beat the Nestlé Caramel Treat for 1 minute to soften.

Fold the cream into the caramel and add to a piping bag with a medium nozzle.

Refrigerate until needed.

Serving suggestion:
Warm the cream over the heat until bubbles start to form.

Pour the hot cream over the broken chocolate pieces and stir until all the chocolate has

Inject each vetkoek with the caramel cream.

Dip the top of each vetkoek into the melted chocolate ganache and coat generously.

Once slightly set, but still sticky, roll the chocolate dipped doughnuts into the crumbled Nestlé Peppermint Crisp chunks.

Serve and enjoy!


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