Ingredients

Method

1. Mix all dry ingredients together and rub the margarine into the dry ingredients with your fingertips. Add the
   Anchor Instant Yeast and mix.
2. Add beaten egg and enough lukewarm water to form soft dough. Knead the dough well until smooth and elastic, about 10 minutes.
3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
4. Knock the dough down, divide into 8 equal pieces and shape each piece into a ball. Form a hole in the middle of each ball for ring doughnuts. Place your forefinger into the hole and swing the dough around your finger until the hole is big. Make sure it is not too small, as the hole will then close in the rising process. This method is for Ring Doughnuts. For Cream Doughnuts – roll each piece into a 15 cm long strand and for jam doughnuts roll into a round ball.
5. Place onto an oiled baked tray, cover with greased plastic and allow to rise in a warm place until double the size, about 20 – 30 minutes.
6. Deep-fry slowly in hot oil on both sides, until golden brown. Remove from the oil and drain on brown paper or paper towel. Allow to cool down on a cooling rack.
7. Mix the icing sugar and milk until smooth. The icing must not be too runny. Add a little food colouring of your choice – blue, pink, red, green, yellow or add a little cocoa for a chocolate glacé. Mix until well distributed. Dip the ring doughnuts into glacé icing and decorate with different sprinkles.
8. Slice the long doughnuts down the centre, making sure not to cut all the way through the doughnut. Fill with whipped fresh cream and drizzle with thinned down jam OR pipe apricot jam into the round doughnut and roll in sugar to coat.

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