“Poffertjies” with Rooibos Syrup
July 9, 2010 in Snacks, Sweet treats
South African Style Doughnuts drizzled with homemade Rooibos syrup. Little mouthfuls of heaven. I got the rooibos syrup idea from a lovely cookbook called “A touch of Rooibos”. If you have any syrup left over, use it drizzled over your french toast or an alternative syrup for baklava. So delicious and easy to make.
“Poffertjies” with Rooibos Syrup
Makes 30-40
What you will need:
600 g (4 x 250 ml) cake flour
15 g (1 1/2 pkts) instant yeast or fresh or dry equivalent
125 ml (1/2 cup) sugar
5 ml (1 t) salt
90 g melted butter
2 eggs, beaten
± 250 ml buttermilk
Sift all the dry ingredients into a mixing bowl.
Beat the butter, eggs and buttermilk into a separate bowl.
Add the liquid and mix to form soft dough (add a little extra flour if the dough is too wet or a little extra buttermilk if the dough is too dry).
Turn it out onto a well-floured surface and knead until the dough is smooth and elastic.
Cover and leave in a warm place rise (to double in size).
Take two teaspoons to form little balls with the batter.
Spoon batter into hot oil and deep fry until golden, turning once. The “poffertjies” will float to the surface.
Drain cooked poffertjies on absorbent paper towel. Sprinkle with cinnamon sugar and serve with Rooibos syrup.
For the Rooibos Syrup:
125 ml(1/2 cup) brown sugar
125 ml(1/2 cup) strong Rooibos tea
5 ml (1 t) corn flour
Combine the ingredients in a small saucepan and slowly bring to the boil, stirring constantly until the sugar dissolves. Boil until syrupy.
Enjoy the Soccer final all!
Here’s to another blessed weekend! 
C xx
Please note: Copyright: All pics and recipes belong to Bitsofcarey and cannot be re-used with out permission.
tandy.sinclair said on July 9, 2010
the rooibos syrup sounds really great!
Zabwan said on July 9, 2010
i am positively drooling…how gorgeous!! definitely will give these a try! thanks
leaineskitchen said on July 9, 2010
Love your photos! The poffertjies sound divine. Nice idea for the syrup
sharonsmit said on July 9, 2010
Oh my word Carey… That is so my kinda food/snackies! (wonder if I can cheat by using normal bread dough…) Im making your scones this weekend, mouth already watering, and hips broadening! ;D
BITSOFCAREY said on July 9, 2010
Thank sharon! I’m sure you can, just cover it with loads of cinnamon and sugar and syrup! You only live once hey!
BITSOFCAREY said on July 9, 2010
Thanks!
BITSOFCAREY said on July 9, 2010
glad u like! enjoy!
BITSOFCAREY said on July 9, 2010
Thanks! so easy to make! x
BITSOFCAREY said on July 9, 2010
Thanks! I want to experiment with a lavender infused syrup soon!
kattiemajinks said on July 9, 2010
Wow Carey – this looks super yummy! Enjoy your weekend!
TheCreativePot said on July 9, 2010
This looks heavenly! I’m definitely going to be using that rooibos syrup…
BITSOFCAREY said on July 9, 2010
thanks! yes it does indeed. Nothing like a hot cinnamony doughnut with this rooibos syrup on – it tastes like sweet silky rooibos tea!
BITSOFCAREY said on July 9, 2010
Thanks Marisa, it is so versatile, you’ll love it!
BITSOFCAREY said on July 9, 2010
thanks, you have a fab weekend too!
forage said on July 9, 2010
sensational. What is it about fried dough balls drenched in sugar that is sooo good?
ninatimm said on July 9, 2010
This is just awesome….I think I will be making this for Sunday night’s final!!!!
pinkpolkadot said on July 10, 2010
Wow, brilliant!!