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.