Forget custard, these berry cannoli doughnuts take dessert treats to the next level with a soft, creamy center and fresh berries.

SERVES 12 // COOKING TIME 30 min

INGREDIENTS
3 cups cream, chilled
3 cups mascarpone, chilled
3 × 90 g pack vanilla instant pudding
1½ cups chocolate chips
12 plain ring doughnuts
Berries, to serve
Icing sugar, to dust

METHOD
1. Beat together the cream, mascarpone and pudding until stiff peaks form, about 3 minutes.
2. Fold in the chocolate chips and scoop the mixture into a piping bag.
3. Slice each doughnut in half. Pipe the mascarpone mixture on to the bottom half. Top with berries and sandwich with the other half.
4. Dust doughnuts with icing sugar and serve.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Make sure to add this bright cherry swirl ice cream to your summer dessert menu too (no churn!).

The post No-bake berry cannoli doughnuts for your summer parties appeared first on MyKitchen.

If you’ve never tried one before, these doughnut ice cream sandwiches make a delicious dessert for the kids, plus you can enjoy loads of flavours too.

SERVES 8 // COOKING TIME 20 min

INGREDIENTS
8 doughnuts, halved
1 L vanilla ice cream, softened

METHOD
1. Toast the doughnut halves until crispy. Set aside to cool.
2. Spread ice cream on ½ the doughnuts. Sandwich together.

ICE CREAM SARMIE 101
Add up different treats to create a new ice cream sandwich sum:
– Lemon sorbet with meringue discs
– Berry ice cream with buttery shortbread biscuits
– Salted-caramel ice cream with  chocolate brownies
– Your fave ice cream flavour with flapjacks or mini waffles
– Frozen yoghurt with oat crunchies

Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za

For a more fruity option, try this litchi and coconut ice cream instead.

The post Delicious and indulgent doughnut ice cream sandwiches appeared first on MyKitchen.

We love a good doughnut, but these stunning floral doughnuts take the cake! Use edible flowers straight from your garden to garnish these.

Not sure which blooms to use? Here’s our list of edible flowers.

MAKES 8 // COOKING TIME 2 hours

INGREDIENTS
For the floral doughnuts
310 ml milk, lukewarm
2 tsp dry yeast
2 eggs
120 g butter, melted and cooled
50 g sugar
1 tsp salt
530 g cake flour
Vegetable oil, to deep-fry
For the royal icing
1 egg white
½ tsp lemon juice
200 g icing sugar, sifted
Sprinkles, to decorate
Edible flowers of your choice, to decorate

METHOD
For the floral doughnuts
1. In a bowl, combine milk and yeast. Let sit until the mixture is foamy, 5 minutes.
2. Using an electric beater, beat eggs, butter, sugar and salt into the mixture.
3. Mix in ½ of the flour until combined. Mix in the rest of the flour with a wooden spoon until the dough pulls away from the sides of the bowl. Add a little more flour, 2 tbsp at a time, if the dough is too wet.
4. Knead the dough until smooth, about 7–10 minutes.
5. Grease a bowl with a little oil. Transfer the dough to the bowl and cover. Let rise at room temperature until doubled in size.
6. Turn out the dough on to a well-floured surface and roll it out to 2 cm thick. Use two cookie cutters to cut out 8 doughnuts and make holes in them (the larger cutter should be about 10 cm and the smaller one about 3 cm), flouring the cutters as you go.
7. Arrange doughnuts on floured baking trays so there is plenty of room between them. Cover with a kitchen towel and let rise in a warm place until slightly puffed up and delicate, about 45 minutes
8. After about 30 minutes, place the oil in a heavy-bottomed pot over medium heat and heat it to 180°C.
9. Carefully add the doughnuts to the oil. When the undersides are deep golden, 45 seconds to 1 minute, use a slotted spoon to flip. Cook until golden all over. Adjust the heat as needed to keep the oil at the same temperature while you fry the whole batch.
10. Transfer to a wire rack to cool.
For the royal icing
1. Lightly whisk together the egg white and lemon juice. Gradually add the icing sugar, whisking until smooth.
2. Spread icing over each of the doughnuts. Decorate with sprinkles and flowers.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli

This berry granola tart is another springtime favourite!

The post Celebrate spring with these pretty floral doughnuts appeared first on MyKitchen.

That’s right! Today we celebrate these deliciously warm and fluffy rings of love because it’s National Doughnut Day. If you can’t get to making your own doughnuts today, at least try to have one from any of the local bakeries nearby. What better way to begin Friyay than with a sweet treat, right?

By Taryn Wilson

While considered an American holiday, we can still recognise the importance of a delicious doughnut. It’s a great way to treat the kids, spoil that special someone in your life, or even just to treat yourself.

Doughnuts come in all shapes and sizes and South Africa has its own local version – the Cape Malay koeksister. As a traditional favourite, this kind of doughnut is made with a spiced dough that is boiled in sticky syrup and sprinkled with desiccated coconut. YUM!

Whatever your pick, there’s definitely a doughnut out there for you! But we recommend giving our red velvet doughnuts a try.

The post Happy National Doughnut Day! appeared first on MyKitchen.