Christmas ‘Cake’ Donuts

CAKE DONUT

STEP 1

Place all ingredients into a bowl fitted with a paddle.

STEP 2

Blend on low speed for 1 minute. Scrape down.

STEP 3

Mix on medium speed for 1 minute.

STEP 4

Rest batter for 10 minutes before frying at 190°C.

STEP 5

Fill a piping bag fitted with a plain tip nozzle.

STEP 6

Cut out 10cm x 10 cm squares of non stick baking paper and pipe a single donut ring on each square paper sheet.

STEP 7

Place donut paper squares donut side down into hot frying oil at 190°C. Fry for 3 minutes on each side before removing to a drip wire.

FONDANT ICING

STEP 1

Combine the fondant icing and water in a bowl and warm to 40°C.

STEP 2

Colour icing to your liking.

STEP 3

Fondant icing is exceptionally good for dipping donuts, leaving a shiny sweet finish.

CHOCOLATE GLAZE

STEP 1

Boil the water and cream together.

STEP 2

Add the cocoa powder and sugar and mix, continue cooking to 106°C.

STEP 3

Remove from heat and pour over the chopped dark chocolate and mix until smooth.

STEP 4

Reserve mixture in fridge until required.

STEP 5

Warm desired quantity of chocolate glaze to temperature of 40°C.

DECORATING TIPS

Santa Belly Donut:

Ice donuts with red fondant then pipe dark chocolate for his belt strap and white chocolate square for his belt buckle.

Green Donut:

Ice donuts with green coloured fondant and decorate with colourful sprinkles.

Reindeer Donut:

Dip donut into shiny chocolate glaze and decorate with a jaffa lolly for its nose and icing for the eyes along with broken pretzel for the antlers.