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GSABO, recipe, hubs 2

Peppermint Crisp Filled Doughnuts and Bacon Glaze Twisted Doughnuts

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Filled Doughnut Batter:

  • 18ml Active Dry Yeast
  • 60ml Warm water
  • 165ml Milk
  • 30ml Unsalted Butter
  • 90ml White Sugar
  • 2.5ml Salt
  • 1ea Large Egg
  • 875ml All Purpose Flour
  • 750ml Sunflower Oil
  • 125ml Castor Sugar

Peppermint Crisp:

  • 125g Mascarpone cheese
  • 180g Caramel Treat
  • 2,5ml Vanilla Essence
  • 120g Mint Crisp chocolate

Mint Leaves:

  • 1 Bunch Fresh Mint Leaves
  • 45ml Dry Egg White
  • 10ml Water
  • 125ml Castor Sugar
  • 250g Mint Chocolate

Twisted Doughnut:

TWISTED DOUGHNUT - 18ml Active Dry Yeast - 60ml Warm water - 165ml Milk - 30ml Unsalted Butter - 90ml White Sugar - 2.5ml Salt - 1ea Large Egg - 875ml All Purpose Flour - 750ml Sunflower oil - 5ml Cinnamon - 125ml Castor Sugar

Maple Glaze:

  • 250ml Icing Sugar
  • 30ml Maple Syrup
  • 15ml Water
  • 250g Lean Bacon

Preparation method

Filled Doughnut Batter:

  • Combine warm water, 30ml sugar, yeast, allow to stand
  • Heat milk in saucepan until bubbles form on side
  • Remove from heat, add in butter, let it stand to cool a little
  • Sift flour 3 times and set aside
  • Add milk, egg, 60ml sugar and salt to yeast mixture, mix well
  • Add 500ml of flour, one cup at a time
  • Knead dough to ensure it is fully combined
  • Place in greased bowl and cover with cling wrap
  • Let rest in warm place for 30 minutes or until doubled in size
  • Transfer onto lightly floured surface, knead again
  • Roll out to 1,5 cm thick, cut out doughnuts with round cutter
  • Place on baking paper, cover loosely with dry cloth
  • Let rise again until doubled
  • Heat Oil to 180 C, add doughnuts in batches
  • Fry on each side 1-2 minutes until golden brown
  • Transfer onto a paper towel
  • Roll in castor sugar mixed with fine mint crisp chocolate (20g)

Peppermint Crisp Filling:

  • Chop mint crisp chocolate in food processor until very fine
  • Combine mascarpone and treat, mix well
  • Add vanilla and 100g of chocolate (Rest of chocolate is mixed with castor sugar for coating)

Candied Mint Leaves:

  • Mix Dry Egg White and Water
  • Paint Mint leaves with egg mixture and dip into Castor Sugar
  • Set aside to dry
  • Use this to garnish doughnut
  • Take half of the chocolate and melt (to use as drizzle)
  • Chop other half use as sprinkle

Twisted Doughnut Batter:

  • Combine warm water, 30ml sugar, yeast, allow to stand
  • Heat milk in saucepan until bubbles form on side
  • Remove from heat, add in butter, let it stand to cool a little
  • Sift flour 3 times and set aside
  • Add milk, egg, 60ml sugar and salt to yeast mixture, mix well
  • Add 500ml of flour, one cup at a time
  • Knead dough to ensure it is fully combined
  • Place in greased bowl and cover with cling wrap
  • Let rest in warm place for 30 minutes or until doubled in size
  • Transfer onto lightly floured surface, knead again
  • Combine warm water, 30ml sugar, yeast, allow to stand
  • Divide dough into 12 equal sizes
  • Roll each into log, fold log in half and twist, seal at ends
  • Place on baking paper
  • Heat Oil to 180 C, add doughnuts in batches
  • Fry on each side 1-2 minutes until golden brown
  • Transfer onto a paper towel
  • Mix sugar and cinnamon, place in shallow bowl
  • Roll doughnuts in cinnamon sugar

Maple Syrup:

  • Mix icing sugar, maple syrup and water until fully combined
  • Grill bacon in oven until crispy, crunch into small pieces

Assemble:

• Peppermint Crisp Doughnuts - Put peppermint filling in piping bag with medium round nozzle - Pipe into doughnuts by inserting nozzle in the seam - Decorate and garnish • For Twisted Doughnuts - Drizzle maple glaze over doughnuts and sprinkle with bacon pieces