Step by step method

1. To make the Isijingi, place the butternut in a medium pot and fill with enough water to cover.
2. Bring to a boil and cook for 20 minutes or until soft enough to mash.
3. Mash the butternut and water until smooth.
4. Bring the puree to a boil and whisk in the mieliepap, STORK Bake, milk, cinnamon, cloves and sugar.
5. Cook the isijingi over a medium heat, while whisking continuously for 15 minutes or until thick and cooked through. Allow to cool.
6. Pour into a piping bag fitted with a straight nozzle.
7. For the doughnuts, Preheat the deep-fat fryer or a large pot of oil to 160°C.
8. In a large bowl, combine the eggs, STORK Bake, honey, sugar and amasi.
9. Sieve in the dry ingredients and mix well. (If the mixture is too soft, add a little extra flour until it comes together)
10. On a lightly floured surface, roll out the dough to 1cm thick and cut out with a 7cm round cutter
11. Fry in the preheated oil until cooked through and golden brown (about 5 minutes).
12. Combine the cinnamon and sugar in a small bowl.
13. Drain the doughnuts on paper towel then immediately toss through the cinnamon sugar.
14. Allow to cool slightly, then using a pairing knife, score a hole on the side of the doughnuts and fill with the isijingi.
15. Serve immediately.

16. Process 1

17. process 2

18. process 3