As if the deliciousness of a doughnut on its own is not enough, the Leopard’s Leap Tasting Room team is introducing a doughnut and wine pairing – just in time for the festive season!
Chef Pieter and his enthusiastic team of pastry chefs will be baking fresh doughnuts daily. Not only are these decadent treats very trendy – they have just about dethroned the cupcake – they can also be very versatile! Chef Pieter’s festive version has a delicious coating of sugar and spice, working beautifully with the Leopard’s Leap Chardonnay Pinot Noir!
Leading up to Christmas, the Leopard’s Leap Tasting Room will be serving these delightful pairings, but you can of course also treat your own guests to doughnuts over the holidays! They make for a lovely dessert alternative and are unbeatable after the kids have gone to bed, the house has calmed down and the flickering lights of the Christmas tree reflect in the salmon pink of your wine glass.
Festive-inspired doughnut recipe
455 g cake-flour
1 teaspoon salt
7 g dry yeast
40 g sugar
2 teaspoons butter, melted
230 ml water
Combine flour, salt, dry yeast and sugar.
Beat the water, butter and eggs together.
Make a well in the dry ingredients and mix in wet ingredients until the dough forms a ball.
Knead dough on a lightly floured surface for 10 to 15 minutes until smooth, like bread dough.
Cover with a moist towel and leave to prove to double the size.
Roll out to 1 cm and cut out doughnut forms with a doughnut cutter (available from the Leopard’s Leap Shop) or with a big cup for the outside circle and a small cup for the inside circle.
Place on a lined or greased tray and leave to prove for about an hour.
Deep-fry at 190˚C in oil until the colour is a beautiful caramel brown – about 2½ minutes on a side.
Transfer to kitchen paper to absorb oil and coat with sugar and spice mix while it is still hot.
Best served fresh and with a glass of Leopard’s Leap 2015 Chardonnay Pinot Noir!
Recipe for festive sugar and spice mix
2 cups castor sugar
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground fennel
Combine and mix together. If you have any of the mix left over, keep in an airtight container or use when you bake sugar biscuits.
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