200g butternut, peeled and cubed
55g Stork Baking Margarine
2ml (½ tsp) ground cinnamon
2ml (½ tsp) ground cloves
75g light brown sugar
1 large egg
115g STORK Bake, melted
60ml (¼ cup) honey
60ml (¼ cup) brown sugar
250ml (1 cup) amasi
380g (3 ½ cups) self-raising flour
¼ tsp ground nutmeg
Pinch of salt
¼ tsp bicarbonate of soda
Vegetable oil, for frying
10ml (2 tsp) cinnamon
125g light brown sugar
Step by step method
- To make the Isijingi, place the butternut in a medium pot and fill with enough water to cover.
- Bring to a boil and cook for 20 minutes or until soft enough to mash.
- Mash the butternut and water until smooth.
- Bring the puree to a boil and whisk in the mieliepap, STORK Bake, milk, cinnamon, cloves and sugar.
- Cook the isijingi over a medium heat, while whisking continuously for 15 minutes or until thick and cooked through. Allow to cool.
- Pour into a piping bag fitted with a straight nozzle.
- For the doughnuts, Preheat the deep-fat fryer or a large pot of oil to 160°C.
- In a large bowl, combine the eggs, STORK Bake, honey, sugar and amasi.
- Sieve in the dry ingredients and mix well. (If the mixture is too soft, add a little extra flour until it comes together)
- On a lightly floured surface, roll out the dough to 1cm thick and cut out with a 7cm round cutter
- Fry in the preheated oil until cooked through and golden brown (about 5 minutes).
- Combine the cinnamon and sugar in a small bowl.
- Drain the doughnuts on paper towel then immediately toss through the cinnamon sugar.
- Allow to cool slightly, then using a pairing knife, score a hole on the side of the doughnuts and fill with the isijingi.
- Serve immediately.