The store will not work correctly in the case when cookies are disabled.
FOLLOW US
Toggle Nav
Search
Festive Doughnuts
3 hours rising time
Medium
18 Servings
Have fun decorating these homemade doughnuts to look like Christmas ornaments. Almost too pretty to eat!
Method
In the bowl of an electric mixer fitted with a dough hook, combine all the dough ingredients, except for the butter and mix for 10 -15 minutes until smooth.
Add the butter in chunks and mix for a further 3 minutes until combined, scraping down the sides of the bowl.
Transfer the dough to a clean, well oiled bowl, cover with clingfilm and allow to prove for 1 hour or until doubled in size.
Divide the dough into 18 even size pieces and roll, using a circular motion, to create a ball shape. (To make doughnuts with holes, use a small cutter or your finger to poke a hole in the centre of the doughnuts).
Place the doughnuts on well oiled sheets of baking paper, cover with a clean tea towel and let them rise for 1-2 hours or until doubled in size.
Fry the doughnuts in batches in a deep wide pan at 170C, turning frequently until light golden brown, about 3 minutes.
Remove from oil and drain.
When cool, fill or ice and decorate.
To make the Filling
Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.
To Make the glaze
For the chocolate glaze, place the ingredients in a medium bowl in the microwave for 20 second intervals on 100%, until melted and smooth.
Method
In the bowl of an electric mixer fitted with a dough hook, combine all the dough ingredients, except for the butter and mix for 10 -15 minutes until smooth.
Add the butter in chunks and mix for a further 3 minutes until combined, scraping down the sides of the bowl.
Transfer the dough to a clean, well oiled bowl, cover with clingfilm and allow to prove for 1 hour or until doubled in size.
Divide the dough into 18 even size pieces and roll, using a circular motion, to create a ball shape. (To make doughnuts with holes, use a small cutter or your finger to poke a hole in the centre of the doughnuts).
Place the doughnuts on well oiled sheets of baking paper, cover with a clean tea towel and let them rise for 1-2 hours or until doubled in size.
Fry the doughnuts in batches in a deep wide pan at 170C, turning frequently until light golden brown, about 3 minutes.
Remove from oil and drain.
When cool, fill or ice and decorate.
To make the Filling
Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.
To Make the glaze
For the chocolate glaze, place the ingredients in a medium bowl in the microwave for 20 second intervals on 100%, until melted and smooth.
Ingredients
175ml milk ¼ cup caster sugar 2 large eggs 480g bread flour 1 large pinch salt 7g active dry yeast 70g unsalted butter, room temp, cut into chunks 2 lt Oil for deep frying
Filling: 250g tub PHILADELPHIA Cream Cheese ½ cup icing sugar 2 tsp vanilla essence 1 cup thickened cream Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.
Glaze: 180g CADBURY Baking chocolate (can use white, milk or dark blocks) 60g unsalted butter 1 Tbsp glucose 1 Tbsp water Edible decorations, to finish
175ml milk ¼ cup caster sugar 2 large eggs 480g bread flour 1 large pinch salt 7g active dry yeast 70g unsalted butter, room temp, cut into chunks 2 lt Oil for deep frying
Filling: 250g tub PHILADELPHIA Cream Cheese ½ cup icing sugar 2 tsp vanilla essence 1 cup thickened cream Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.
Glaze: 180g CADBURY Baking chocolate (can use white, milk or dark blocks) 60g unsalted butter 1 Tbsp glucose 1 Tbsp water Edible decorations, to finish
175ml milk ¼ cup caster sugar 2 large eggs 480g bread flour 1 large pinch salt 7g active dry yeast 70g unsalted butter, room temp, cut into chunks 2 lt Oil for deep frying
Filling: 250g tub PHILADELPHIA Cream Cheese ½ cup icing sugar 2 tsp vanilla essence 1 cup thickened cream Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.
Glaze: 180g CADBURY Baking chocolate (can use white, milk or dark blocks) 60g unsalted butter 1 Tbsp glucose 1 Tbsp water Edible decorations, to finish
Have fun decorating these homemade doughnuts to look like Christmas ornaments. Almost too pretty to eat!
Method
In the bowl of an electric mixer fitted with a dough hook, combine all the dough ingredients, except for the butter and mix for 10 -15 minutes until smooth.
Add the butter in chunks and mix for a further 3 minutes until combined, scraping down the sides of the bowl.
Transfer the dough to a clean, well oiled bowl, cover with clingfilm and allow to prove for 1 hour or until doubled in size.
Divide the dough into 18 even size pieces and roll, using a circular motion, to create a ball shape. (To make doughnuts with holes, use a small cutter or your finger to poke a hole in the centre of the doughnuts).
Place the doughnuts on well oiled sheets of baking paper, cover with a clean tea towel and let them rise for 1-2 hours or until doubled in size.
Fry the doughnuts in batches in a deep wide pan at 170C, turning frequently until light golden brown, about 3 minutes.
Remove from oil and drain.
When cool, fill or ice and decorate.
To make the Filling
Whisk Cream Cheese in a stand mixer with icing sugar and vanilla until smooth. Add cream and continue to whisk until thick. Place in a piping bag and pipe into doughnuts.
To Make the glaze
For the chocolate glaze, place the ingredients in a medium bowl in the microwave for 20 second intervals on 100%, until melted and smooth.
