Ingredients
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.