clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Oly Koek and Doughty Doughnut recipes

  • Author: Bryton Taylor; Food in Literature
  • Total Time: 3 mins
  • Yield: 18 1x


Units Scale
  • 1 cup mixed dried fruit (raisins and citrus)
  • 1/4 cup brandy
  • 1.5 packages of dry yeast
  • 1/8 cup warm water
  • pinch of sugar
  • 4 tbsp butter
  • 1 cup milk
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 egg white, beaten
  • 5 cups plain flour
  • 1/4 tsp nutmeg
  • 1.5 L vegetable oil for frying


  1. Start by preparing the mixed dried fruit the night before by soaking it in the brandy.
  2. The day of, in a bowl of the warm water, sprinkle the yeast, stir and cover in a warm spot. meanwhile warm together the milk and butter, then mix in with the eggs, sugar and nutmeg.
  3. Stir in the yeast, then begin mixing in the flour, a cup at a time until you reach the consistency of a soft dough.
  4. Cover and set aside in a warm place to rise for an hour.
  5. Meanwhile, drain the fruits from the brandy. Tear off an egg-sized piece of the dough, create a well in the middle, fill with the fruits and close the dough back up.
  6. Create all the balls first before frying. Deep fry one or two at a time until golden before removing.


Use a sugar thermometer. The oil temperature should 170-175C, but no hotter than 180C, as the dough on the outside with cook too fast, leaving the inside uncooked.
Don’t use plastic when removing the dough from the oil. Use a wooden or metal ladle with slots or holes.
The doughnuts and olykoeks can be served hot or cold and should be dusted with icing sugar for flavour.

  • Cook Time: 3 mins