Baked Naartjie Doughnuts
4 Tbs Rolled Oats
175ml Greek yoghurt
1 tsp ground cinnamon
2 red apples, cored and chopped
½ cup almond milk
1-2 Tbs honey (or to taste)
To serve (optional): Granola
Pour into a glass layered with granola to make a parfait-style breakfast (with extra fruit too) or drink as is.
After it's mixed, place the dough in a lightly oiled bowl, turn to coat, cover then leave to rise until doubled in size.
Mix together the apples, cinnamon, pecans, sugar and oat bran
Knock back the dough, roll out into a large rectangle.
Scatter the filling all over the pastry, then roll into a spiral log to encase the filling.
Cut into 12 equal pieces, then place each piece into greased muffin tins.
Cover with plastic, then leave to rise until doubled in size.
Pre-heat the oven to 180C. Just before placing in the oven, brush gently with beaten egg, then bake for 25-30 minutes until golden brown.
Mix icing sugar and milk, then drizzle over the buns as soon as they come out of the oven
7g instant active yeast
50g sugar, plus extra for lining tins
2 naartjies (clementines or satsumas), zested
100g salted butter, softened
For the syrup:
200ml naartjie (clementines or satsumas) juice
For the glaze:
2 cups Icing sugar, sifted
1 Naartjie (clementine or satsuma) , juiced and zested
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.