Do you have a craving for a freshly made, warm and delicious doughnut? We’ve got you covered! Try this local version, which includes maas or amasi, for a delightfully fluffy texture. Preparation: 20 min. Cooking: 3 hrs (includes resting of dough). Makes 18–20.

1. In a large bowl, whisk eggs and sugar until light and creamy in colour.
   
2. Add margarine and vanilla, and mix well.
   
3. Sift flour and baking powder together. Add bicarbonate of soda, salt and nutmeg, and add a third to egg mixture. Mix well, then add a third of the mass. Repeat twice more, alternating the dry ingredients and the maas.
   
4. Cover and refrigerate for 2–3 hrs.
   
5. Using a rolling pin dusted with flour, roll the dough on a lightly floured surface until 1–2 cm thick.
   
6. Dust a 8–10 cm round cutter and a 3–4 cm round cutter with flour, and cut out doughnut shapes.
   
7. Fill a large pot or deep fryer with vegetable oil halfway, and heat to approximately 180 °C.
   
8. Using a slotted spoon, carefully place 3–4 doughnut rings into the oil and fry for about 1–2 min. before turning.
   
9. When doughnuts are golden and cooked through, place onto kitchen towel to drain excess oil. If doughnuts are browning before they are cooked through, reduce the temperature of the oil.
   
10. Repeat with remaining doughnuts and the centres you punched out, frying in batches.
    
11. To make the glaze(s), combine all ingredients in a small pot and gently heat until smooth and combined. Set aside until ready to use.
    
12. Dust with cinnamon sugar, or allow to cool and coat with chocolate or vanilla glaze.