Valentine’s chocolate kisses with whisky and caramel sauce by Vickie de Beer. Photo: Lindy Kriek
- 300 ml milk
- 50 g white sugar
- 10 g instant yeast
- 450 g bread flour
- 40 ml cacao
- 7, 5 ml salt
- 90 g butter, room temperature
- 500 ml oil for deep frying
- Whisky caramel sauce
- 300 ml cream
- 100 g butter
- 5 ml vanilla extract
- 540 g sugar
- 180 ml water
- 60 ml whisky
- Heat the milk over low heat (body temperature). Test with your finger (don't burn!). If the milk is too hot it will “kill” the yeast.
- Pour the milk in a measuring jug and add the sugar and yeast.
- Place the flour, cacao, salt in a mixing bowl of a food processor with a dough hook.
- Add the milk mixture to the flour and mix until it forms a dough. (It should not be smooth.) Add the butter piece by piece and mix until smooth and pulls away from the sides. It should form a ball.
- Cover the mixing bowl with cling wrap and leave in a warm place to rise double in size.
- Turn the dough onto a clean work surface dusted with flour. Knead a little and divide in two. Roll out one piece, 2 cm thick. Cut with a 4 cm cookie cutter into small round doughnut circles. Dip the cookie cutter into flour to make it easier to cut the dough. Place the doughnuts on a baking sheet and cover slightly with cling wrap. Let it rise 30 minutes till double the size.
- Prepare the caramel sauce when the second batch of dough rises.
- Heat the oil in a medium casserole. Keep a slotted spoon ready on a plate with kitchen paper towels. Test the heat of the oil by frying a small piece of dough.
- Deep fry the doughnuts until golden and cooked. Lift out with a slotted spoon and drain on a kitchen towel.
- Pour the warm caramel sauce over the doughnuts.
Whisky Caramel sauce
- Heat the cream, butter and vanilla in a small casserole over medium heat. Stir until sugar is dissolved. The sugar must not crystallize.
- Increase the heat and allow the mixture to boil until it has a caramel colour. Do not stir again.
- The caramel will be translucent and thick, but will change into a darker colour. Do not let it burn. Remove from the heat and add the cream slowly. Stir with a wire whisk until smooth and then add the whisky.
- Let the sauce cool in the casserole or pour in a heat resistant bowl. Pour the sauce over the donuts before serving.