• Wheat flour 900g
  • Cassava flour 100g
  • Butter 100g
  • Sugar 150g
  • Salt 10g
  • Egg 3
  • Yeast 12g
  • Oil for frying


  •  Prepare trays for proofing (rising) by buttering and dusting flour on them.
  • ·         Measure all dry ingredients and butter into a mixer and mix on low speed until it is well combined.
  • ·         In another bowl, beat the eggs and slowly add it to the dry ingredients.
  • ·         Add water gradually until a soft and slightly sticky dough is formed.
  • ·         Transfer the dough onto a floured surface and knead for about 2 minutes.
  • ·         Divide the dough into smaller workable pieces, roll out the dough using a rolling pin to a thickness of about half an inch and then cut out the individual doughnuts using a doughnut cutter.
  • ·         Put all the cut out doughnuts on the prepared trays and put in a warm place to proof (rise) for about 45 minutes. 
  • ·         After proofing, fry the doughnuts till golden brown and put on a paper towel to absorb excess oil.
  • ·         Package when cool.