Amagwinya (Koeksisters or Doughnuts):
- 4 teaspoons Robertsons baking powder
- 4 cups cake flour
- 1 cup ground almonds, optional
- ½ teaspoon salt
- 4 eggs
- ¾ cups sugar
- 2 cups buttermilk
- warm vegetable oil, for frying
- ½ cup butter
- ½ cup brown sugar
- 2 tablespoons coconut milk
- pinch of salt
- 1 teaspoon Robertsons vanilla essence
- ½ cup sugar
- 1 teaspoon Robertsons ground cinnamon
- ½ teaspoon Robertsons ginger
- ¼ teaspoon cardamom powder (optional)
- shredded coconut, for coating
Serving Size 8
Amount per serving
Amagwinya (Koeksisters or Doughnuts)
Sift the cake flour, sugar, ground almonds, Robertsons Baking Powder and salt into a large bowl.
In a separate bowl whisk together the eggs and the buttermilk.
Whisk the egg and buttermilk mixture into the dry ingredients, beating well until the mixture is smooth and thick.
Heat the oil in a large deep frying pan.
When the oil hot enough ladle evenly sized rounded (using ice cream scoop) spoonful of batter into the hot oil and fry until golden.
Drain on paper towel to remove the excess oil.
Add butter and brown sugar to a heavy based pan and set on stove top set to medium heat.
Using a wooden spoon, stir the mixture as the butter melts. Then add in coconut milk, salt and Robertsons vanilla essence and let boil for about 4 minutes, stirring as you go.
Let cool slightly.
Whisk together the Robertsons cinnamon, ginger, cardamom and powdered sugar in a shallow bowl, and set aside.
Dunk each magwinya in the caramel glaze, followed by the cinnamon sugar dust.
Toss the hot aMagwinya in the cinnamon sugar dust and leave to cool slightly.
Finish with a sprinkle of coconut.