Magwinya with custard? You bet! Delicious ‘floating island’ magwinyas with Ultra Mel Custard is the homegrown South African treat you have try. These magwinyas are piped with cream-soda custard and are served swimming in a custard base.
- 400g flour
- 2 tsp salt
- 10g yeast
- 3 Tbs sugar
- 400ml water
- Cream Soda Ultra Mel
- peppermint caramel treat
- 1 vanilla pod
- 400ml Ultra Mel Vanilla Custard
- 5 rooibos teabags
- 200ml milk
- brown sugar
Custard base - Steep the teabags in the milk for 15 minutes. Combine 200ml tea with 400ml Ultra Mal Custard. Pour into a dish.
Magwinya mix - Mix the flour, yeast, sugar and salt together. Stir in enough water to form a soft, pliable dough. Knead for 8-10 minutes. Once smooth, put the dough in a well-oiled dish and place in a warm area until the dough doubles in size. Once it has risen, knock the dough back to its original size and form a ball. Divide the dough into smaller equal pieces. Shape as desired. Heat oil to 170℃ and deep-fry.
Magwinya filling - Mix all the ingredients together and fill a piping bag with the mixture. Make a small hole in each magwinya. Squeeze a small amount into each magwinya.
Serving - Roll the magwinya in cinnamon and sugar. Place each magwinya into the custard base dish and garnish with mint.