Rama | Recipes

EID: Coconut doughnuts

  • 750g cake flour
  • 2.5ml salt
  • 10ml all spice
  • 110g sugar
  • 250ml luke warm milk
  • 250ml luke warm water
  • 250g Rama Perfect Bake, melted
  • 10g (1 sachet instant yeast)
  • Oil for deep-frying
For the syrup:
  • 157.5g sugar
  • 125ml water
  • 1 cinnamon stick
  • 2 cardamom pods, slightly cracked
  • 1 small piece of ginger
  • 100g desiccated coconut

  1. Sift together the flour, salt and spices in a mixing bowl and add the sugar.
  2. Mix the milk, water and Rama in a mixing bowl, sprinkle over the yeast and give it a stir.
  3. Add the wet ingredients to the dry ingredients and mix until it forms a soft dough.
  4. Put the dough in a light greased bowl and cover and leave to rise in a warm spot until double in size, +- 1 hour
  5. To make the syrup; combine the sugar, water and spices in a saucepan, stir and bring to a rapid boil. Turn down to a simmer. Remove from the heat once it is slightly thicker.
  6. Punch down the dough, put onto a lightly floured surface and knead to release air bubbles.
  7. Divide the dough into 20 x 30 g balls.
  8. Heat the oil in a large saucepan over medium heat.
  9. Pull the balls slightly at the edges to make them oblong. Fry the dough balls until golden brown for 7-8 minutes, turning often and transfer to the simmering syrup for 1-2 minutes. Drain well, roll in the coconut and leave to cool.