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Clover Amasi & Caramel Doughnuts

Clover Amasi & Caramel Doughnuts

Clover Amasi & Caramel Doughnuts

1 packet active dry yeast
½ cup warm milk
1/3 cup sugar
3 egg yolks at room temperature
½ amasi
¼ cup butter
3 ½ cups cake flour

For the filling
Caramel chocolate spread

In the bowl of a stand mixer combine the yeast, warm milk and 1 tablespoon of the sugar. Allow to stand for 5-10 minutes until frothy.
Add the eggs, remaining sugar and amasi and mix on low speed until combined. Gradually add the butter so that it gets evenly distributed in the mixture.
Next add 1 cup of flour until it is incorporated into the mixture, add the remaining flour 1 cup at a time.
Turn up the speed and allow the mixer to go for another 5 minutes. The dough should be smooth and elastic. If the dough is too wet add another tablespoon of flour (up to ¼ cup of flour only). Remove from bowl and knead on a lightly floured surface for a few minutes.
Shape into a ball and place in an oiled bowl. Cover with cling wrap and allow to proof in a warm place until double in size.
On a floured surface knock down the dough and roll out to 1,5 cm thick. Using a round cookie cutter or donut cutter cut as many rounds out as possible. Place them onto a tray with baking paper , cover with cling wrap and allow to proof for another 30 minutes.
Do not re-roll the off cuts , this can be shaped into balls and used to test the oil.
In a pot , heat the oil to 180C. Use one of the dough balls to test the oil. Fry the donuts 3 at a time for 1 minute on each side or until golden brown.
Coat a few of them in some cinnamon sugar and allow to cool.

Filling the donuts:
Once the donuts have cooled, using a wooden skewer gently poke it lengthwise through the centre of the donut. Swirl it around to create a nice opening for the filing. Place the caramel spread in a piping bag and fill the donuts.

Top each donut with the topping of your choice : melted chocolate and cookies , icing sugar, cinnamon sugar, white chocolate with crushed kit kat.

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