Ja Nee Fok Salted Caramel Brandy Ballas

Got ballas? Ja, nee, fok – we sure do! 🍩🥃

If you smaak for something sweet or lus for ietsie lekker, these Salted Caramel Brandy Balls made with Kindred Spirits' Ja Nee Fok Brandy have "JY!" written all over them.

Expect the heavenly soft bite of sweet-and-cinnamon-y donut to give way to smooth, creamy, and brandy-enlivened dulce custard that just melts in your mouth. Magnifique! Mooi! Flipping delicious! Fokken lekker!


Serves 12

For the donuts:
2 tsp (7g) dried yeast
2/3 cup (160ml) lukewarm milk
2 2/3 cup (400g) Eureka Mills Cake Flour
2 tbs sugar
2 I LIKE EGGS Free-Range Eggs
60g butter, softened
1 cup white sugar
1 tsp ground cinnamon

For the Ja Nee Fok brandy dulce custard:
6 egg yolks
60g cornflour
250g dulce de leche
2 cups (500ml) milk
1/2 cup (60ml) Ja Nee Fok Brandy
A good pinch of salt


1. Combine yeast, lukewarm milk (not hot) and 1 tbsp flour in a jug. Give it a light stir and set aside in a warm place for 10 minutes until frothy.
2. The dough can be made using an electric mixer with a dough hook attachment or by hand. Place remaining flour in an electric mixer/large bowl. Add the yeast mixture, sugar, eggs and 1/2 tsp salt, then knead for 2 minutes or until dough comes together.
3. Add butter, one piece at a time, until combined. Knead for 2 – 3 minutes until dough is soft. Transfer to a greased bowl. Cover and set aside in a warm place for 45 minutes or until doubled in size.
3. Meanwhile make the custard: whisk egg yolks and cornflour in a heatproof bowl until smooth. Place dulce de leche, milk, and brandy in a saucepan over medium heat and whisk until combined, bring to a simmer, remove from heat.
4. Gradually pour brandy mixture over egg mixture, whisking until combined. Return mixture to saucepan over medium heat, cook, whisking, for 6 minutes until thick (but not too thick). Add a good pinch of salted and mix.
5. Pour into a bowl, cover surface with plastic wrap, and set aside to cool to room temperature. Whisk cool custard until smooth. Transfer custard mixture to a piping bag.
6. Knock back the risen donut dough. Evenly divide dough into 12 pieces and roll each pieces into a ball and place on an oiled baking tray. Cover and set aside for a further 20 minutes or until risen slightly.
7. Meanwhile, combine caster sugar, and cinnamon in a large bowl.
Half-fill a large saucepan or wok with oil, heat to 170°C (a cube of bread will turn golden in 45 seconds when hot enough).
8. In batches, fry doughnuts, turning, for 3 – 4 minutes until golden.
9. Push piping bag nozzle into the side of each donut and pipe in custard.
10. Gently dip and coat the filled donuts in the sugar mixture. Repeat with remaining donuts. Serve warm and enjoy!


👉Let us know if you try it by sharing yours on socials, tagging us @deeliverza and using #DeeRecipe – you may or may not receive a reward!

👉Looking for more foodie and mixology inspo? Check out our blog here.

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