Cinnamon Sugar Doughnuts stuffed with Isijingi

Feeling like something sweet? Treat yourself to some Mmmnandi Cinnamon Sugar Doughnuts stuffed with Isijingi.

You can do it

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200g butternut, peeled and cubed
60g mieliepap
55g Stork Baking Margarine
85ml milk
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

  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

process 1
process 2
process 3