GSABO, recipe, hubs 2

Peppermint Chocolate and Caramel Filled Doughnuts and Aniseed & Lemon Glazed Doughnuts


The Great South African Bake Off

BBC Lifestyle


Doughnut Dough:

  • 10g instant yeast
  • 250ml milk
  • 445g cake wheat flour
  • 30g unsalted butter, melted
  • 1ea. egg
  • 45ml castor sugar
  • 10ml aniseed (whole)

Peppermint Caramel Filling:

  • 150g peppermint chocolate
  • 125ml caramel treat
  • 10ml peppermint liqueur 

Lemon Glaze:

  • 500g icing sugar
  • 2 ea. lemons (for juice)
  • 5ml aniseed (whole)

Royal Mail:

  • 2ea. egg white
  • 400g icing sugar
  • A few drops of green food colour gel

Preparation method

Doughnut Dough:

  • Warm the milk and butter until lukewarm. Add the egg and mix.
  • Stir in the yeast.
  • Mix in the flour and knead lightly.
  • Divide the dough in two portions. Mix in the aniseed in one portion.
  • Allow the dough to rest for 20 minutes.
  • Divide the dough with aniseed in 6 portions
  • Shape each portion into a strand and twist it.
  • Divide the other dough in 6 portions and shape into discs.
  • Place a small portion of the peppermint filling into the centre of the disc.
  • Close the edges and roll into a ball.
  • Heat cooking oil to 170C in a deep fryer.
  • Fry the doughnuts for 3 minutes on both sides.
  • Allow to drain on paper towels.  

Peppermint Caramel Filling:

  • Combine caramel treat, liqueur and chopped peppermint chocolate.
  • Place in the fridge to chill.  

Lemon Glaze:

  • Whisk icing sugar and lemon juice to the desired consistency.
  • Dip the cooled twisted doughnuts into the lemon glaze.
  • Sprinkle some aniseed on top of the glaze.

Royal Icing:

  • Mix egg whites and icing sugar to the desired consistency.
  • Take a small portion of the icing and mix in the colour gel.
  • Dip the cooled doughnut balls into the white icing.
  • Drizzle with green icing.
  • Sprinkle some chopped peppermint chocolate on top.