Much loved South African household brand, SASKO, has announced the launch of two new flavour variants in its popular SASKO Bake Mix range, Red Velvet and Sweet Dough.
SASKO’s new Red Velvet Bake Mix, a signature cake that should evoke as much excitement as the first slice of cake placed on a plate will now be easy to whip up and bake in the comfort of your home. This delicious and easy to bake mix is versatile and is equally well received as a cupcake or even as a cake pop.
The new SASKO Sweet Dough Mix is an equally tasty and versatile offering. It’s a welcome shortcut for busy cooks who are hankering after vetkoek, doughnuts or delicious juicy koeksisters. This indulgent memory trip in a bite tastes just as good as the fresh doughnuts Ouma used to serve over weekends – or when mom wasn’t watching.
In addition to the two new flavours, SASKO Bake Mixes packaging has also received a makeover and features clean lines, with SASKO’s signature Seshweshwe-inspired print, which speaks to our South African Heritage.
The SASKO Bake Mix range also features Vanilla Flavoured Bake Mix, Chocolate Flavoured Bake Mix, Bran Bake Mix, Scone Bake Mix, and a very handy Pancake, Flapjack and Waffle Mix. There is something for everyone and thanks to SASKO, it’s simply a case of adding a handful of extra ingredients to satisfy that craving.
For more information on SASKO, visit the website or follow SASKO on Facebook and Instagram for news and inspiration.
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RECIPES:
SWEET DOUGH RING DONUTS
Ingredients:
- 500 g SASKO Sweet Dough Bake Mix
- 90 g Butter
- 2 Extra large eggs
- 125 ml Milk
- 125 ml Boiling water
- 5 ml Vanilla essence
- 10 g Instant dry yeast
- Vegetable oil for frying
Method:
- Add butter to boiling water in a mixing bowl and cool.
- Add eggs and vanilla essence to the butter mixture and mix.
- Add milk and mix.
- Add bake mix, yeast and make a dough.
- Close the dough with cling wrap and allow to rise for approximately1 hour.
- Roll into thick coil and cut, shape into donuts and allow to rise again until preferred height.
- Once oil has heated, place ring donut in oil and fry until golden brown.
SWEET DOUGH VETKOEK
Ingredients:
- 500 g SASKO Sweet Dough Bake Mix
- 10 g Instant dry yeast
- 350 ml Lukewarm water
- Vegetable oil
Method
- Mix bake mix and yeast in a large mixing bowl by hand.
- Add the lukewarm water and make a dough.
- Close the dough with cling wrap and allow to rise for approximately 1 hour.
- Roll into a small round shape or preferred size.
- Once oil has heated, place vetkoek in oil and fry until golden brown.
RED VELVET CAKE POPS
Ingredients:
- 1 x SASKO Red Velvet Baked Cake
- (see recipe as per above)
- 200 g White cooking chocolate
- Cake Pop sticks
- 75 g Butter / Margarine
- 1⁄2 tsp Vanilla essence
- 150 g Icing sugar
Method:
- Add 1 x 18 cm layer cake to a large bowl and crumble until it resembles fine crumbs.
- For buttercream: Soften butter and add the icing sugar and vanilla essence.
- Mix well until all is blended.
- Add in buttercream a little at a time until cake is moist, still slightly crumbly and can hold a ball shape.
- Roll into balls.
- Melt at least 3 blocks of white cooking chocolate in the microwave.
- Dip the tip of the cake pop sticks into white chocolate and insert into cake balls.
- Freeze for 20 minutes.
- Melt the remaining chocolate in a microwave-proof bowl.
- Carefully dip the cake balls into the chocolate until covered.
- Swirl and tap gently to let the excess chocolate drip o.
- Decorate with sprinkles while the chocolate is still soft.
RED VELVET CUPCAKES
Ingredients:
- 500 g SASKO Red Velvet Bake Mix
- 2 Extra large eggs
- 90 ml Milk
- 80 ml Water
- 160 ml Vegetable oil
Method:
- Preheat oven to 180°C.
- Beat oil, milk, water and eggs together with a whisk in a mixing bowl.
- Add the bake mix to the egg mixture.
- Mix with an electric beater (low speed) or by hand with a whisk for 1 minute.
- Equally divide cupcake batter into a well-greased mun pan with cupcake holders.
- Bake for 20-25 minutes.
- Once cooled down, decorate with desired icing and decorations.
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