Tag: Sweet ‘N Nice

Red Velvet Cake

Makes: 1 Red Velvet Layer Cake  Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 20 – 25 minutes

Ingredients

300 g Cake flour (2½ cups)
325 g Castor sugar (375 ml / 1½ cups)
3 ml Bicarbonate of soda (½ tsp)
30 ml Cocoa powder (2 tbsp)
3 ml Salt (½ tsp)
10 g Anchor Instant Yeast (1 packet)
250 ml Buttermilk (1 cup)
2 Large eggs
310 ml Oil (1¼ cups)
15 ml Vinegar (1 tbsp)
30 ml Red food colouring (2 tbsp)
5 ml Vanilla essence (1 tsp)

Method

  1. Sift all dry ingredients in a bowl. Add the Anchor Instant Dry Yeast and mix.
  2. Beat the wet ingredients well with a whisk and add the dry ingredients into the wet ingredients. Stir gently until evenly mixed through.
  3. Cover the bowl with plastic and allow to rise in a warm place for 15 – 20 minutes.
  4. Knock the dough down and divide the mixture evenly into 2 greased 23 cm-round-cake tins.
  5. Bake in a preheated oven at 180 ˚C / 350 ˚F for 20 – 25 minutes.

Cream Cheese Butter Icing:

Ingredients:

250 g Smooth cream cheese (1 tub)
500 ml Icing sugar (2 cups)
125 g Butter, softened
5 ml Vanilla essence (1 tsp)

Icing:

  1. Beat the cream cheese, icing sugar and butter together until smooth.
  2. Add the vanilla essence and mix.
  3. Allow to cool and decorate the layer cake once completely cooled.

Ring Doughnuts

Makes: 8 Large Doughnuts Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
1 Large egg, beaten
145 ml Lukewarm Water (+- 1 1/2 cup )
750 ml Oil, for frying (1 x small bottle)

Fillings & Toppings

Apricot Jam
Castor sugar

Glacé Icing

250 ml Icing sugar (1 cup)
45 ml Milk or Water (3 tbsp)
Colouring
Sprinkles

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.

Caramel Nut Cake

Makes:1 Caramel Nut Cake Oven:  180 °C / 350 °F

Ingredients

360 g Cake flour (3 x 250 ml / 3 cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
1 Large egg, beaten
145 ml Lukewarm water (+-½ cup)

Filling

125 g Margarine, melted (125 ml / ½ cup)
100 g Brown sugar (125 ml / ½ cup)
60 ml Honey (4 tbsp)
100 g Walnuts, chopped (250 ml / 1 cup)
Egg, to brush

Glaze

Mix 100 g (250 ml) (1 cup) sugar and 125 ml (½ cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Method

  1. Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Add beaten egg and enough lukewarm water to form a soft dough. Knead the dough well until smooth and elastic, about 10 minutes by hand or 5 minutes using an electric mixer.
  3. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Cream margarine and sugar until light and fluffy. Add honey and walnuts and mix through.
  5. Knock the dough down and roll into a rectangle, 5 mm (¼ inch) thick. Spread half the filling over the dough and roll the dough up, lengthwise. Using a sharp knife, slice the roll into 8 equal slices.
  6. Place the slices, cut side down into a greased 23 cm-round-cake-tin. Start with one in the middle and arrange the remaining slices around it.
  7. Spread the rest of the filling on top of the dough, cover with greased plastic and allow to rise until double the volume, about 20 – 30 minutes.
  8. Bake in a preheated oven at 180 °C / 350 °F for 30 minutes or until golden brown. Brush with glaze.

Mixed Fruit Pudding

Makes: 1 large or 2 medium Mixed Fruit Puddings Oven:  180 °C / 350 °F

Ingredients

240 g Cake flour (2 x 250 ml / 2 cups)
2 ml Salt (1/4 tsp)
60 ml Sugar (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
125 g Margarine (1/2 cup)
125 ml Warm milk (1/2 cup)
125 ml Lukewarm water (1/2 cup)
2 Large eggs, beaten
10 ml Vanilla essence (2 tsp)

Topping

410 ml Fruit cocktail canned fruit (1 small tin)
Syrup:
125 ml Sugar (1/2 cup)
250 ml Water (1 cup)
5 ml Vanilla essence (1 tsp)

Method

  1. Mix all dry ingredients, as well as the Anchor Instant Yeast together.
  2. Melt margarine in warm milk and leave to cool until lukewarm.
  3. Mix milk mixture with lukewarm water, beaten egg and Vanilla Essence and add to the dry ingredients. Beat the batter until smooth.
  4. Pour into a large, greased baking pan or oven proof dish. Arrange the canned fruit pieces on top of the batter. Cover with greased plastic and allow to rise in a warm place until double the size, about 10 – 15 minutes.
  5. To make the syrup, dissolve the sugar in the water and bring to the boil over low heat. Boil for 15 minutes, stirring all the time. Add the vanilla essence.
  6. Bake in a preheated oven at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown. Pour the syrup over the baked pudding while still hot. Serve with custard.

Breakfast Crumpets

Makes: 24 Breakfast Crumpets Oil Temperature: 100 °C
Preparation Time: 1 hour 30 minutes    Frying Time: 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Warm milk ( ½ cup )
310 ml Cold Water (+- 1 1/4 cup )
30 ml Oil ( 2 tbsp )
2 Large eggs, beaten
125 ml Cranberry health mix
( dried cranberries, peanuts, almonds, raisins
and pumpkin seeds )
Oil, for frying
125 ml Fresh cream, whipped
Berry jam, to serve
100 6 Dark baking chocolate, melted

Method

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Combine the warm milk, cold water, oil and beaten eggs together and add to the flour mixture to form a batter. Mix well until smooth.
  3. Cover the bowl with plastic and allow to rise in a warm place for 15 minutes.
  4. Add the cranberry health mix and mix until well distributed.
  5. Heat a little oil in a frying pan; griddle or an electric frying pan and drop spoonfuls of the mixture into the pan. Fry until bubbles appear on the surface of the crumpets. Turn over and fry until golden brown. Remove and drain on a paper towel.
  6. Serve warm with whipped cream, berry jam and melted chocolate.

Hint

Eggs may be substituted with
vinegar in the case of non-egg
users. Use 30 ml ( 2 tbsp )
vinegar and 20 ml ( 4 tsp )
water per egg. Mix as per
the method and add in place
of the egg.

Chocolate Doughnuts

Makes: 24 Doughnuts Frying:Oil to Fry
Preparation Time: 1 hour and 30 minutes

Ingredients

500 g Cake flour ( 4 x 250 ml / 4 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
45 ml Cocoa powder ( 3 tbsp )
60 g Margarine () 3 tbsp )
20 g Anchor Instant Yeast ( 2 packets )
125 ml Warm Milk (½ cup)
80 ml Cold Water (⅓ cup)
1 Large egg, Beaten
125 ml Chocolate nibs (½ cup)
Oil, to fry
Melted chocolate, to coat
Dried fruit cake mix, to sprinkle
A chocolate bar, own choice

Glacé

60 ml Icing sugar ( 4 tbsp ), mixed with
10 ml Water – Mix to a dripping consistency

Method

  1. Mix the dry ingredients together and rub the margarine into the flour with your finger tips. Add the Anchor Instant Yeast and mix.
  2. Mix the milk, water and beaten egg together and add the liquid to the dry ingredients to form a soft dough. Knead the dough well until smooth and elastic.
  3. Place the dough onto a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
  4. Knock the dough down, add the chocolate nibs and work them into the dough until evenly distributed. Divide the dough into 24 equal pieces and roll each piece into a ball.
  5. Flatten the balls with the palm of your hand. Use a small round cutter and cut a round into the centres.
  6. Place the doughnuts on a lightly oiled baking tray, cover with greased plastic and leave to rise in a warm place for 25 – 30 minutes.
  7. Heat the oil in a saucepan. Once ready, fry the risen doughnuts in the warm oil for 5 minutes on either side. (When placing the doughnuts into the oil, it is best to pick them up carefully and place them topside down first, before flipping them over). The oil must just bubble around the doughnuts, if the oil is too warm the doughnuts will brown quickly on the outside and remain uncooked on the inside.
  8. Remove from the oil, drain on a paper towel and transfer to a cooling rack to cool down.
  9. Once cooled, dip the doughnuts into the melted chocolate and drain on a cooling rack. Allow the chocolate to set.
  10. Drizzle some melted chocolate onto a plate and place three doughnuts on top of each other.
  11. Drizzle icing sugar glacé over the stacked doughnuts and allow to drip down the sides. Decorate with pieces of a chocolate bar.

Chelsea Buns

Makes: 16 Chelsea Buns  Oven: 180 °C / 350 °F
Preparation Time: 1 hour and 30 minutes  Baking Time:  25 – 30 minutes

Ingredients

1 kg Cake flour ( 8 x 250 ml / 8 cups )
10 ml Salt ( 2 tsp )
125 ml Sugar ( ½ cup )
20 g Anchor Instant Yeast ( 2 packets )
120 g Margarine
440 ml Lukewarm Water
2 Large eggs, Beaten
Soft margarine, to spread
Cinnamon sugar, to sprinkle
Dried fruit cake mix, to sprinkle
Beaten egg, to brush

Sugar Water Glaze

Mix 100 g (240 ml / 1 cup) sugar and 125 ml (½ cup)
water together in a saucepan and boil over low heat for
about 5 minutes, stirring continuously.

Glacé Icing

Mix 130 g (250 ml / 1 cup) icing and 30 ml (3 tbsp) water together to form a smooth, dripping consistency

Method

  1. Mix flour, salt and sugar together. Add the margarine
    and rub into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix.
  2. Mix the water and the egg together and add to
    the flour mixture to form a soft dough.
  3. Knead the dough until smooth and elastic,
    cover with greased plastic and leave to
    rest for 10 minutes.
  4. Knock the dough down, divide into 2 equal
    pieces. Roll the first piece into a 25 x 25 cm
    square. Spread the surface evenly with
    soft margarine, sprinkle with enough
    cinnamon sugar (for flavour) and then
    dried fruit cake mix.
  5. Roll the dough up into a roll and press the
    seam together with the fingertips to seal.
  6. Divide the roll into 8 equal pieces and cut
    into spirals. Place the spirals into a baking
    tray alongside each other – leave enough space
    between each for rising.
  7. Repeat the above step with the second piece of
    dough as per the first piece, for 16 Chelsea Buns.
  8. Cover with greased plastic and allow to rise in a warm
    place until double in volume, about 30 minutes.
  9. Brush evenly with beaten egg and bake in a preheated oven
    at 180 °C / 350 °F for 25 – 30 minutes, or until golden brown.
  10. Remove from the oven and brush with the sugar water glaze,
    whilst still warm. Leave to cool down. Drizzle with the glacé icing.

Mamma’s Biscuits

Makes: 50 Biscuits   Oven: 160 °C / 325 °F
Preparation Time: 1 hour   Baking Time: 15 – 20 minutes

Ingredients

250 g Margarine / Butter
200 g Sugar ( 250 ml / 1 cup )
2 Eggs, beaten
500 g Cake flour ( 4 x 250 ml / 4 cups )
2 ml Salt ( ¼ tsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Lukewarm water ( ½ cup )
5 ml Vanilla essence ( 1 tsp )
Cherries, silver balls, hundreds
and thousands or vermicelli

Method

  1. Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
  2. Mix dry ingredients, as well as the Anchor Instant Yeast together.
  3. Add dry ingredients and enough lukewarm water to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
  4. Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
  5. Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.

Savarin

Makes: 1 Savarin    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 15 minutes    Baking Time: 15 – 20 minutes

Ingredients

240 g Cake flour ( 2 x 250 ml / 2 cups )
2 ml Salt ( ¼ tsp )
60 ml Castor sugar ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
125 ml Lukewarm milk ( ½ cup )
125 g Margarine, melted
60 ml Lukewarm water ( ¼ cup )
2 Large eggs, beaten
15 ml Cherry liqueur ( 1 tbsp ) ( optional )
Fresh cream, whipped
Fresh fruit

Syrup

Bring 250 ml ( 1 cup of water ), 185 ml ( ¾ cup ) sugar and 15 ml cherry liqueur ( 1 tbsp ) ( optional ) to the boil. Pour over the Savarin, whilst still hot.

Method

  1. Mix the cake flour, salt and sugar together. Add the Anchor Instant Yeast and mix.
  2. Mix milk, margarine, water and beaten egg together and add to the flour mixture to form a batter. Beat the batter until smooth. Cover with greased plastic and rest for 10 – 15 minutes. Knock the batter down, add the liqueur and stir.
  3. Pour the batter into a 20 cm-ring-pan, cover with greased plastic and leave in a warm place to rise, for about 20 minutes.
  4. Bake in a preheated oven at 180 °C / 350 °F for 15 – 20 minutes.
  5. Turn out of the pan and drizzle the syrup over the Savarin, until well soaked. Prick the top of the Savarin with a toothpick for the syrup to soak through.
  6. Place on a serving plate and decorate with whipped cream and fresh fruit.

Jam Doughnuts

Makes: 12 Jam Doughnuts      Oil Temperature: 160 °C
Preparation Time: 1 hour 30 minutes   Frying Time: 45 minutes

No need to go to the bakery for Yummy Jam Doughnuts. Home-bake these treats and fill with a jam of your choice.

Ingredients

360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
60 g Margarine ( 4 tbsp )
10 g Anchor Instant Yeast ( 1 packet )
325 ml Lukewarm milk ( ± 1½ cups )
1 Large egg, beaten
145 ml Lukewarm water ( ½ cup + 2 tsp )
750 ml Oil for frying ( 1 x small bottle )

Fillings and Toppings

Jam, to fill
Castor sugar, to coat

Method

  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips.
    Add the Anchor Instant Yeast and mix
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a 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 12 large OR 24 small pieces and shape each piece into a ball.
  5. Place the balls onto an oiled baking tray, cover with greased plastic and allow to rise in a warm place until double the size, about
    20 – 30 minutes.
  6. Deep-fry the doughnuts in hot oil until golden brown. Remove from the oil and drain on brown paper or paper towel.
  7. Make a hole in the middle of each doughnut and fill the hole with two teaspoons of jam. Roll the doughnuts in sugar.

This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Privacy Policy.

Anchor Yeast Ilove2bake Logologo