Hidden-Centre Pampoenkoekie Doughnuts
Makes 15
Hands-on time: 15 minutes
Hands-off time: 15 minutes
INGREDIENTS
For the dough:
1½ cups (169.5g) self-raising flour
¾ cup mashed pumpkin
1 tsp bicarbonate of soda
½ cup (115g) butter, melted
For the coating:
1½ tsp ground cinnamon
½ cup (112g) castor sugar
For the filling:
5 tbsp tinned caramel
Serving suggestion:
Rooibos tea with milk
METHOD
For the dough:
1. In a large mixing bowl, sieve in the self-raising flour and bicarbonate of soda. Add the mashed pumpkin and 2 tablespoons of the melted butter. Stir together until smooth and a dough is formed.
2. Tip the dough onto a lightly floured surface and knead for 3-5 minutes until smooth.
3. Using your hands, divide and roll the dough into 15 small balls.
4. Lightly spray the basket of the Philips Essential XL Connected Airfryer with non-stick cooking spray. Brush each dough ball with melted butter and reserve the rest of the melted butter for later. Place all of the doughnuts in the basket of the Philips Essential XL Connected Airfryer, leaving a 2cm space between each doughnut. *Chef’s Tip: No preheating needed!
5. Cook the doughnuts at 180°C for 6 minutes until cooked through and crispy but fluffy on the inside.
For the coating:
6. While the doughnuts are cooking, mix the cinnamon and sugar together in a small bowl until combined.
7. Remove the doughnuts from the Philips XL Connected Airfryer and toss them through the remaining melted butter before tossing them in the cinnamon sugar mixture. Set aside to cool for 5 minutes while preparing the filling.
For the filling:
8. Prick a small hole in each doughnut with the back of teaspoon.
9. Spoon the caramel into a medium resealable plastic bag and cut off a small corner. Pipe a dollop of caramel into each doughnut. *Chef’s Tip: Use a piping bag, if preferred!
10. Serve the pampoenkoekie doughnuts with a cup of rooibos tea with milk and ENJOY!
Planning to try this?
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