A not-too-sweet “glevlegde” doughnut


4cups cake flour

20ml baking powder

5ml salt

30ml margarine

15ml sugar

2 eggs

±200ml water

Oil for frying

For syrup, use recipe as in potato koeksisters.


NB: Syrup must refrigerated. Sift dry ingredients together. Rub in margarine until mixture resembles breadcrumbs. Add sugar and mix well. Beat eggs in water and add to dry ingredients. Mix into a soft dough. Add more water, if necessary. Knead dough lightly for 20-30mins, until smooth. Cover with plastic wrap and leave to rest for at least an hour. Roll out dough into a saugage. Cut small pieces from it and roll each piece into 1 x 8cm lengths. Join ends of 3 strips and plait. Deep fry in moderately hot oil until golden brown and drain. Place doughnut on a slotted spoon and immediately dip into cold syrup, making sure the twistie is soaked through. Place on a wire rack.

NB: Not suitable for freezing.

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