Much loved South African household brand, SASKO, has announced the launch of two new flavour variants in its popular SASKO Bake Mix range, Red Velvet and Sweet Dough.
Here are some delicious recipes shared by SASKO, using these new variants.
Sweet dough vetkoek. Photos: NICKEY BOTHMA PHOTOGRAPHY
Sweet dough ring doughnuts
Ingredients:
500g SASKO Sweet Dough Bake Mix
90g Butter
2 Extra large eggs
125ml Milk
125ml Boiling water
5ml Vanilla essence
10g Instant dry yeast
Vegetable oil for frying
Method:
- Add butter to boiling water in a mixing bowl and cool.
- Add eggs and vanilla essence to the butter mixture and mix.
- Add milk and mix.
- Add bake mix, yeast and make a dough.
- Close the dough with cling wrap and allow to rise for approximately one hour.
- Roll into thick coil and cut, shape into doughnuts and allow to rise again until preferred height.
- Once oil has heated, place ring doughnut in oil and fry until golden brown.
Sweet dough vetkoek
Ingredients:
500g SASKO Sweet Dough Bake Mix
10g Instant dry yeast
350ml Lukewarm water
Vegetable oil
Method
- Mix bake mix and yeast in a large mixing bowl by hand.
- Add the lukewarm water and make a dough.
- Close the dough with cling wrap and allow to rise for approximately one hour.
- Roll into a small round shape or preferred size.
- Once oil has heated, place vetkoek in oil and fry until golden brown.
Red velvet cupcakes.
Red velvet cupcakes
Ingredients:
500g SASKO Red Velvet Bake Mix
2 Extra large eggs
90ml Milk
80ml Water
160ml Vegetable oil
Method:
- Preheat oven to 180°C.
- Beat the oil, milk, water and eggs together with a whisk in a mixing bowl.
- Add the bake mix to the egg mixture.
- Mix with an electric beater on low speed or by hand with a whisk for one minute.
- Equally divide cupcake batter into a well-greased mun pan with cupcake holders.
- Bake for 20-25 minutes.
- Once cooled down, decorate with desired icing and decorations.
Red velvet cake pops.
Red velvet cake pops
Ingredients:
1 x SASKO Red Velvet Baked Cake
(see recipe as per above)
200g White cooking chocolate
Cake Pop sticks
75g Butter / Margarine
½ tsp Vanilla essence
150g Icing sugar
Method:
- Add 1 x 18cm layer cake to a large bowl and crumble until it resembles fine crumbs.
- For buttercream: Soften butter and add the icing sugar and vanilla essence. Mix well until all is blended.
- Add in buttercream a little at a time until cake is moist, still slightly crumbly and can hold a ball shape.
- Roll into balls.
- Melt at least three blocks of white cooking chocolate in the microwave.
- Dip the tip of the cake pop sticks into white chocolate and insert into cake balls.
- Freeze for 20 minutes.
- Melt the remaining chocolate in a microwave-proof bowl.
- Carefully dip the cake balls into the chocolate until covered.
- Swirl and tap gently to let the excess chocolate drip off.
- Decorate with sprinkles while the chocolate is still soft.
