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If you’re looking for a sweet treat that’s bursting with South African style and flavour, the peppermint crisp doughnut is your “guy”. Okay, it’s not a guy; it’s just a doughnut, but it’s a peppermint crisp doughnut! Do you get any more South African than that?

South African peppermint crisp tart, peppermint crisp chocolate, and doughnuts are much-loved sweet-tooth staples in SA, but what happens when you mix them all up? You get a taste of home that’s lipsmackingly delicious; that’s what!

Learn how to make peppermint crisp doughnuts

South African peppermint crisp doughnut recipe

Once you learn how to make them, don’t be surprised if you consider quitting your job to feast on peppermint crisp doughnuts full time. As such, this recipe comes with a warning: follow this recipe at your own risk!

The recipe below is more than just a peppermint crisp tart with a twist. You will soon see that it’s so much more than that! Let’s jump right in.

What you need

For the vetkoek (doughnut):

  • 4 cups of regular flour
  • ½ cup of sugar
  • 1 and ½ cups of lukewarm water
  • ½ sachet of instant yeast
  • ½ tablespoon of salt
  • 1 tablespoon of cooking oil
  • 3 extra cups of cooking, which you will use for deep frying

For the filling:

  • 1 can of caramel
  • 1 cup of cream
  • Sandwich bag (or piping bag)

For the topping:

  • 2 cups of chopped chocolate pieces
  • 1 cup of cream
  • 1 peppermint crisp

How to make the doughnuts (vetkoek)

  • In a bowl, mix the flour, yeast, oil, sugar, salt, and lukewarm water.
  • Using your hands, form dough from the mixture and knead for around 5 to 10 minutes.
  • Place the dough in a clean bowl and cover it with a cloth. Place the bowl in a warm spot and leave the dough to rise. This will take around half an hour.
  • Once the dough has risen, use a spoon to scoop out portions of dough. Shape the doughnuts by hand and try to keep them all the same size. It’s best to keep the doughnut diameter to around 3cm.  
  • Now, let the doughnut balls rise again by placing them on a flour dusted rack, in a warm place. They are ready once they have risen to around double their size.
  • Heat the 3 cups of oil in a saucepan (or deep pot), over medium to high heat.
  • Pinch off a small amount of dough from one of the balls and drop it into the oil to test if it is hot enough. If the oil bubbles rapidly around the dough, it is ready to start frying.
  • Add as many dough balls to the pot as can fit in comfortably without touching each other.
  • Fry them for around 4 to 5 minutes and then turn them over and fry for a further 2 minutes. Don’t over-fry them or they will become dark and tough. They should appear puffy and golden.
  • Remove the balls from the pot with a spatula and place them on paper towels to mop up any extra oil.

How to make the filling

  • Chill a bowl in the fridge for a few minutes before starting with the filling.
  • In the chilled bowl, whip the cup of cream until soft peaks start to form.
  • Empty the caramel into a separate bowl and beat it for around 1 minute to soften it. This will make it smooth and easier to work with.
  • Carefully fold the cream into the softened caramel, using a spoon.
  • Spoon the creamy mixture into a sandwich bag and then place it into the fridge to chill. It’s best to only use the mixture when you are ready to eat the doughnuts.

How to top the doughnuts

  • Warm the cup of cream in a saucepan over medium heat. It should just start to bubble. Don’t allow it to boil rapidly.
  • Pour the warm cream over the broken chocolate pieces and stir the mixture well so that the chocolate melts.
  • Now, inject each doughnut ball with the bagged caramel cream. This is where a piping bag with a medium size nozzle comes in handy, but if you are using a sandwich bag, simply push a hole into each doughnut ball, snip a corner of the bag off and squeeze the caramel cream into the holes.
  • One by one, dip each of the doughnuts into the melted chocolate cream mixture. Don’t be shy; coat each doughnut in as much cream as you can.
  • Let the doughnuts sit for a few minutes so that the chocolate cream coating can slightly set.
  • Once it starts to set, roll each of the doughnuts in the peppermint crisp chocolate pieces.
  • Find a comfy spot to sit and sink your teeth into your newly created delectable sweet treat.

Congratulations! You have just whipped up proudly South African peppermint crisp doughnuts! You might want to double up on the recipe ingredients, because people will undoubtedly want more than just one.

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