Instructions

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Mix together the milk, eggs and nartjie zest then mix into the flour, leave the dough to mix for 5 minutes.

Add in the softened butter and work it through the dough thoroughly until it’s silky and stretchy.

Cover dough with cling film and leave to rise until doubled in size.

Grease and sugar 11cm rum baba tins (savarin moulds).

Adding the sugar will help the fragile sponges come out of the moulds). If you don’t have a mould, simply pipe the doughnuts into shallow muffin tins – the shape will be different, but they will still taste great!

Place the dough into a piping bag with a large plain nozzle. Pipe the dough into the moulds – about halfway full.

Cover with plastic and leave to rise for 5 minutes in a warm place.

Preheat the oven to 180C.

Bake in the preheated oven for about 20-25 minutes until the doughnuts are golden.

Meanwhile, make the syrup. Place the sugar and naartjie juice into a saucepan and bring to a rolling boil.

When the doughnuts are cooked, take them out of the oven and allow to cool a little before carefully removing them from their tins. Do this carefully, they may be fragile. Dip each doughnut into the syrup, turning to dip both sides, allowing them to soak up the syrup.

Place onto a cooling rack to cool completely.

Mix the icing sugar with the naartjie zest and enough juice to make a thick icing glaze, then dip the rounded side of the doughnut into the glaze to coat.