GSABO, recipe, hubs 2

Guava with Cinnamon and Springbokkie Glazed Doughnuts


The Great South African Bake Off

BBC Lifestyle



  • 14g instant yeast
  • 310ml warm milk
  • 55g caster sugar
  • 60g butter, melted
  • 2ea. eggs, beaten
  • 560g flour
  • 1ea. vegetable oil, for deep frying

Guava Filling:

  • 820g tinned guava (tin x2)
  • 100g butter
  • 125ml flour
  • 250ml sugar
  • 1ea. egg
  • 750ml milk
  • 150ml vanilla and cinnamon liqueur

Springbokkie Glaze:

  • 1000ml icing sugar
  • 100ml corn syrup
  • 100ml butter, melted
  • 100ml marula liqueur
  • 50ml peppermint liqueur
  • 1each green food colour

Preparation method


  • Combine all the dry ingredients
  • Add the wet ingredients
  • Knead
  • Allow to double in size (50 min)
  • Roll dough and cut into shapes
  • Heat the oil to 170-180 °C
  • Fry in oil until golden and cooked

Guava Filling:

  • Drain the guavas and remove the seeds, chopped finely
  • Make a roux with flour and butter - cook for 1 min
  • Add milk and stir until thickened
  • Add sugar and egg and heat until cooked
  • Mix in the liqueur and guavas
  • Chill

Springbokkie Glaze:

  • Mix the icing sugar, corn syrup and butter together
  • Divide into ¾ and ¼ portions
  • To the ¾ portion add marula liqueur to form a runny glaze
  • To the ¼ portion add the peppermint liqueur and green food colour


  • Fill the doughnuts with the guava custard filling
  • Dust with icing sugar
  • Glaze the ring doughnuts in the marula glaze and drizzle with mint glaze