Ingredients
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
Instructions
- Start by preparing the mixed dried fruit the night before by soaking it in the brandy.
- 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.
- Stir in the yeast, then begin mixing in the flour, a cup at a time until you reach the consistency of a soft dough.
- Cover and set aside in a warm place to rise for an hour.
- 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.
- Create all the balls first before frying. Deep fry one or two at a time until golden before removing.
Notes
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