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2-Ingredient Dough 4 Ways (Sweet Edition)

Jam Doughnuts


Makes 8-12



íNGREDíENTS




  • 3 cups SASKO Self-Raísíng Flour
  • 1½ cups plaín yoghurt
  • 3 cups vegetable oíl, for fryíng
  • 1 cup castor sugar
  • 1 cup strawberry jam




METHOD



For the dough:




  1. Síft the flour and gently fold ín the yoghurt untíl the míxture forms a dough.
  2. On a floured surface, knead the dough by hand for 5-8 mínutes. íf the dough ís too stícky, add more flour, a líttle at a tíme, and knead untíl smooth. 
  3. Dívíde the dough ínto 8 evenly-sízed píeces and roll ínto balls. 
  4. Heat the oíl to 180°C ín a large pot.
  5. Deep fry the doughnuts, one at a tíme, turníng often, untíl golden all around and cooked through. Remove wíth a slotted spoon and ímmedíately roll ín the castor sugar.
  6. Spoon the strawberry jam ínto a pípíng bag and sníp off   the end.
  7. Use the back of a wooden spoon to poke a hole ínto the síde of each doughnut. Pípe the jam ínto the hole of each doughnut. 
  8. Serve ímmedíately and ENJOY!




Apple Píe Bítes



Makes 16



íNGREDíENTS



  • 3 cups SASKO Self-Raísíng Flour
  • 1½ cups plaín yoghurt
  • 2 Granny Smíth apples
  • ½ cup butter, melted
  • 1 cup brown sugar
  • 1 tbsp ground cínnamon




METHOD




  1. Preheat the oven to 180°C and grease a large bakíng tray.
  2. Síft the flour and gently fold ín the yoghurt wíth a spatula untíl the míxture forms a dough.
  3. On a floured surface, knead the dough by hand for 5-8 mínutes. íf the dough ís too stícky, add more flour, a líttle at a tíme, whíle kneadíng untíl smooth. 
  4. Roll the dough out ínto a large rectangle, about 48cm by 10cm. 
  5. Remove the cores of the apples and slíce each ínto 8 equally-sízed wedges. *Chef’s típ: Place apple slíces ín water wíth a squeeze of lemon juíce to avoíd them turníng brown.
  6. Brush the surface of the dough wíth melted butter.
  7. ín a small bowl, míx the sugar and cínnamon together and sprínkle over the dough, reservíng ¼ cup of the míxture. 
  8. Dívíde the dough ínto 16 thín tríangles. Place an apple slíce at the wíde end of each dough tríangle and roll up to form a croíssant shape. 
  9. Brush each píe bíte wíth butter and sprínkle more cínnamon-sugar over each.
  10. Place on the bakíng tray and bake ín the oven for 15-20 mínutes, or untíl golden brown on top.
  11. Allow to cool slíghtly before servíng and ENJOY!


Koeksísters



Makes 20



íNGREDíENTS




  • 400ml water
  • 750g sugar
  • 20ml lemon juíce
  • 3 cups SASKO Self-Raísíng Flour
  • 1½ cups plaín yoghurt




METHOD




  1. Place the water and sugar ín a saucepan over medíum-hígh heat and bríng to the boíl.
  2. Once the syrup begíns to boíl, add the lemon juíce and reduce the heat to a símmer. Allow to símmer for 10 mínutes.
  3. Place the syrup ín the frídge for 4-6 hours untíl cold. *Chef’s Típ: Keep ín the frídge overníght for best results. 
  4. Síft the flour and gently fold ín the yoghurt wíth a spatula untíl the míxture forms a dough.
  5. On a floured surface, knead the dough by hand for 5-8 mínutes. íf the dough ís too stícky, add more flour, a líttle at a tíme, and knead untíl smooth. 
  6. Roll out the dough to 5mm ín thíckness. Cut the dough ínto stríps 6cm long by 1cm wíde. Lay three stríps over each other at one end and press together, then plaít, pínchíng together at the other end to seal.
  7. Heat the oíl to 180°C, then deep-fry the koeksísters, a few at a tíme, turníng often, untíl golden and cooked through.
  8. Remove the koeksísters wíth a slotted spoon and ímmedíately submerge ín the íce-cold syrup. *Chef’s Típ: Keep the syrup cold by placíng the bowl ín another contaíner fílled wíth íce.
  9. Remove the koeksísters from the syrup, allow to cool and ENJOY ímmedíately!


Dessert Pízza Píe



Serves 8



íNGREDíENTS




  • 3 cups SASKO Self-Raísíng Flour, plus extra for bakíng
  • 1½ cups plaín yoghurt
  • 1 cup chocolate spread 
  • 10 whíte marshmallows, halved
  • 1 egg, beaten 
  • 2 tbsp melted butter
  • ¼ cup brown sugar


METHOD




  1. Preheat oven to 220°C and flour a bakíng tray.
  2. Síft the flour and gently fold ín the yoghurt wíth a spatula untíl the míxture forms a dough.
  3. On a floured surface, knead the dough by hand for 5-8 mínutes. íf the dough ís too stícky, add more flour, a líttle at a tíme, and knead untíl smooth. 
  4. Dívíde the dough ínto 2 equal balls. Roll out each dough ball ínto círcles about 5mm thíck.
  5. Place one dough círcle on the bakíng tray.
  6. Smear chocolate spread over the dough círcle, leavíng the rím empty, and arrange halved marshmallows over the chocolate. 
  7. Brush the beaten egg over the edges of the dough.
  8. Place the second dough círcle over the marshmallows and press the edges down wíth a fork to seal wíth the dough círcle below. 
  9. Usíng a sharp knífe, píerce the dough ín the centre ín a concentríc círcle and brush the surface wíth melted butter. Sprínkle over the brown sugar. 
  10. Bake ín the oven for 15-20 mínutes, or untíl the pízza ís golden brown.
  11. Allow to cool slíghtly before slícíng up and ENJOY!


Source: https://www.foodiesofsa.com/2-ingredient-dough-4-ways-sweet

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