Tuesday top 5- Obey your sweet tooth with these 5 bakes

 

We must admit as South Africans we love our food and we have an intensive sweet tooth.  I have compiled 5 desserts that you can make in the space of your own kitchen.

Get your guests going Doughnuts over these  {serves 12}

 Ingredients:

400 g cake flour

5 ml (1 t) salt

5 ml (1 t) sugar

1 x 10 g packet instant yeast

160 ml (⅔ C) milk

45 ml (3 T) water

65 ml (¼ C) butter

1 egg

sunflower oil for frying

 

How to make them

• Sift the flour, salt and sugar into a large bowl, and sprinkle over the yeast.
• Heat the milk and water and add the butter.
• Stir until melted then remove from the heat and allow to cool until tepid (slightly warm). Whisk in the egg.
• Add the milk mixture to the dry ingredients and work into a firm dough.
• Knead the dough until smooth and elastic.
• Cover the dough with a damp cloth and place in a warm spot to rise until it has doubled in size.
• Roll the dough out on a floured surface about 2 cm thick. Cut into circles using a doughnut cutter or a large cookie cutter.
• Arrange on an oiled tray, cover and set aside in a warm spot to rise until doubled in size.
• Half-fill a medium saucepan with oil, heat to 190 °C and fry the doughnuts on both sides until they are golden and cooked through.
• Drain the doughnuts on paper towels to remove excess oil and set aside to cool.

You can create toppings to your enjoyment.



Breakfast on the go with these Blueberry muffins {serves 12}

Ingredients:

625 ml (2½ C) cake flour

15 ml (1 T) baking powder

5 ml (1 t) salt

250 ml (1 C) sugar

375 ml (1 ½ C) frozen blueberries

125 ml (½ C) butter, melted

2 eggs

375 ml (1½ C) buttermilk

15 ml (1 T) vanilla essence

 

 

How to make them

• Sift the flour, baking powder and salt into a medium mixing bowl.
• Add the sugar.
• Add the blueberries and toss to coat.
• Mix the melted butter, eggs, buttermilk and vanilla essence together.
• Add the buttermilk mix to the blueberries and flour and stir until just combined.
• Divide the muffin mix into 12 muffin pans lined with muffin paper wrappers.

Keep them coming for more with this Swiss roll  {serves 8}

Ingredients

6 large eggs

250 ml (1 C) castor sugar

250 ml (1 C) cake flour

5 ml (1 t) baking powder

15 ml (1 T) boiling water

125 ml (½ C) castor sugar

125 ml (½ C)  Mixed Fruit Jam or Strawberry Jam

250 ml (1 C) cream, stiffly beaten

 

 

How to make

 

1. Beat the eggs and 250 ml castor sugar until the mixture is thick, creamy and leaves a trail.
2. Sift the flour and baking powder together and gently fold into the eggs.
3. Fold in the boiling water.
4. Pour the batter onto a baking sheet lined with baking paper and bake in the oven preheated to 180 °C for 15 minutes.
5. Remove from the oven and turn out onto a second sheet of baking paper dusted with the 125 ml castor sugar.
6. Remove the top sheet of baking paper and allow to cool.
7. Spread a layer of Rhodes Mixed Fruit Jam or Rhodes Strawberry Jam over the cake, followed by a layer of cream.

Create this tantalizing Vanilla Sponge Cake

Ingredients

6 large eggs

250 ml (1 C) castor sugar

5 ml (1 t) vanilla essence

250 ml (1 C) cake flour

5 ml (1 t) baking powder

15 ml (1 T) boiling water

125 ml (1⁄2 C) Rhodes Strawberry Jam

whipped cream (optional)

icing sugar for dusting

fresh berries for decorating

How to make

1. Beat the eggs, castor sugar and vanilla essence together until the mixture is thick and creamy and leaves a trail.
2. Sift the flour and baking powder together and gently fold it into the eggs.
3. Fold in the boiling water.
4. Pour the batter into 2 cake pans sprayed with non‐stick spray and bake in a preheated oven at 180°C for 20 minutes or until a skewer, when inserted, comes out clean.
5. Remove from the oven and turn out onto a cooling rack and allow to cool completely.
6. Sandwich the two halves of the cake together with the Rhodes Strawberry Jam and whipped cream, if using.
7. Decorate with the fresh berries.

 

Be in Chocolate Browny heaven with this recipe

 

 

Ingredients

• 250ml (1 C) butter
• 375 ml (1½ C) sugar
• 65 ml (¼ C) brown sugar
• 5 ml (1 t) vanilla essence
• 4 eggs
• 125 ml (½ C)  Orange Marmalade
• 330 ml (1⅓ C) cake flour
• 190 ml (¾ C) cocoa powder
• 1 ml (¼ t) baking powder

How to make

1. Cream the butter, sugars and vanilla essence together until light. Add the eggs one at a time, mixing in well before adding the next egg. Beat in the Rhodes Seville Orange Marmalade.
2. Sift the flour, cocoa powder and baking powder together and gently fold into the egg mixture.
3. Pour the batter into a brownie pan that’s been greased and lined with baking paper. Bake in a preheated oven at 170 °C for about 40 minutes or until a skewer – inserted into the brownies – comes out clean.
4. Cool and cut into squares.

 

 what's your favourite baked  dessert? Lets share:)