Kambrook LITTLE CHEFS KDM1 - Manual (Page 11)

11
Glacé Icing Variations:
Coloured Icing – Add 1-2 drops food
colouring with the water
Chocolate Icing – Sift 2 teaspoons
cocoa powder with the icing sugar.
Coffee Icing – Dissolve 1 teaspoon
instant coffee into the water
Citrus Icing – Replace vanilla essence
with 1 teaspoon finely grated lemon or
orange rind. Replace water with lemon
or orange juice. Add 1-2 drops yellow or
orange food colouring.
Choc Top Doughnuts
125g dark choc bits
1 tablespoon butter
1 quantity of Plain Doughnut Batter
Topping Suggestions:
Finely chopped nuts
Hundred and thousands
Coloured Nonpareils
Silver Cachous
1. Melt choc bits and butter in a small
bowl over a bowl of hot water. Beat
well to combine.
2. Cook Plain Doughnut recipe and
after removing each batch of
doughnuts,place onto a wire rack
and drizzle immediately with a little
of the melted chocolate and sprinkle
with a topping if desired. Allow to set
before serving.
Strawberry Jam and Cream
topped Doughnuts
300ml fresh cream
1 tablespoon caster sugar
1 quantity of Plain Doughnut Batter
½ cup strawberry jam
1. Whip cream and caster sugar until stiff
peaks form,set aside.
2. Cook Plain Doughnut recipe and after
removing each batch of doughnuts,
place onto a wire rack to cool. Spoon
1 teaspoon jam into indent of each
doughnut and top with a swirl of
whipped cream.
Variation:
Substitute PLAIN DOUGHNUTS with
CINNAMON SUGAR COATED DOUGHNUTS.