More than 1 hour
Makes about 25
- 1 cup (250ml) lukewarm milk
- 1 sachet (10g) dry yeast (or 50g fresh)
- 1 Tbsp (15ml) + ⅓ cup (80g) sugar
- 1 cup (170g) sorghum flour
- 2 cups (300g) cake flour + for dusting
- Pinch salt
- ¼ cup (60g) butter, cubed (at room temperature)
- 3 egg yolks
- 2 cups (500ml) amasi
- 4 egg yolks
- ½ cup (100g) sugar
- ⅓ cup + 2 Tbsp (55g) cornflour
- Oil, for deep-frying
- Castor sugar, for dusting
- Combine milk, yeast and 1 Tbsp (15ml) sugar, and set aside for 10-15 minutes until foamy.
- Combine remaining sugar, flours and salt in a bowl, and make a well in the centre.
- Add butter, egg yolk and yeast mixture.
- Bring together with a spoon to form a rough dough.
- Tip out onto a floured surface and knead for 8-10 minutes to form an elastic dough.
- Transfer to a lightly oiled bowl, cover with clingfilm and leave to double in size (45-60 minutes).
- Heat amasi in a pot over medium heat for 10-12 minutes.
- Combine egg yolk, sugar and cornflour in a bowl.
- Pour warm amasi into egg mixture while vigorously stirring.
- Return to pot and cook over medium heat while stirring for about 15 minutes, until eggs are cooked and mixture is thick.
- Allow to cool before spooning filling into a piping bag fitted with a wide nozzle.
- Gently ‘knock down’ risen dough and roll out to 2cm thick on a floured surface.
- Cut out dough discs using a 6cm cookie cutter and place on a lined baking tray.
- Cover with clingfilm and leave to proof for 20-30 minutes.
- Heat oil in a medium-sized pot on high heat.
- Deep-fry doughnuts for 3-4 minutes a side until cooked through.
- Poke a hole into each doughnut and pipe in some filling.
- Dust with castor sugar just before serving.