Yellow watermelon and caramel doughnuts

yellow watermelon and caramel doughnuts recipe

This recipe of yellow watermelon and caramel doughnuts is not only a twist on the traditional but it is absolutely delicious dish, perfect for entertaining or for a family treat at home. Inspired by Sepedi culture, these light treats are a celebration of our rainbow nation’s diversity.

For more great Heritage Day recipes, click here.

Yellow watermelon and caramel doughnuts

Serves: 6
Cooking Time: 2 hrs

Ingredients

  • Doughnuts

  • 200g salted butter, cubed
  • 250ml (1 cup) cold water + extra, if needed
  • 250g yellow watermelon, peeled, seeded and mashed
  • 1kg cake flour, sifted + extra, to dust
  • 7g dried yeast
  • pinch salt
  • 30ml (2 tbsp) cooking oil, to coat
  • 1L sunflower oil, to fry
  • Topping

  • 75g castor sugar
  • 5ml (1 tsp) ground cinnamon
  • 1 vanilla pod, seeded
  • Filling

  • Nestlé Caramel Treat (or click here for one of our caramel recipes)

Instructions

1

For the doughnuts, place the butter in a pan with the water and bring to a boil. Turn off the heat and stir in the watermelon. In a bowl, mix together the flour, yeast and salt. Make a well in the centre and add the watermelon mixture. Mix until a smooth dough is formed, adding a little water if the dough is too thick. Knead on a lightly floured surface, 10 minutes. Place the dough in an oiled bowl, cover and rest until double in size, 1 hour. Roll out on a lightly floured surface and cut the doughnuts with a 7,5cm round cookie cutter. Cover with a tea towel and leave to rise, 20 minutes.

2

Heat the sunflower oil in a large, deep pot or deep-fryer to 180°C and fry the doughnuts until golden brown, about 15 minutes. Remove from the oil and drain on paper towel. Repeat with the remaining batter. Set aside to cool.

3

For the topping, mix the castor sugar, cinnamon and vanilla seeds together.

4

For the filling, heat the caramel in the microwave, 2 minutes, and leave to cool.

5

Pierce each doughnut with a small knife on the side. Fill a piping bag with the cooled caramel sauce and fill each doughnut. Roll the doughnuts in the cinnamon-sugar mix, making sure they are coated evenly.

Notes

Cook’s tip: Use sweet melon if you cannot find yellow watermelon. If you do not have a cooking thermometer to test the oil, drop a small piece of batter into the oil – if it rises to the top and turns crisp and golden, it is ready.

Send this to a friend