Golden Cloud & Beacon Donut Gift Box
An edible gift is everyone’s favourite!
Time: 3 hours
Recipe by: Thando Manyoni
90ml warm water
1 ½ tsp dry yeast
1 egg, beaten
60g butter, melted
Oil for frying
To fill and decorate:
1 cup strawberry jam
½ cup white sugar
1 cup chocolate mousse
80g Beacon Midnigtht Velvet, melted
1 packet Liqorope Liquorice Allsorts
3 orange Liq-O-Dots Allsorts
½ cup white royal icing
6 white circles with black centre Allsorts from the Mint Mini Liquorice Allsorts
6 small pretzel knots
3 red Liq-O-Dots Allsorts
80g Beacon Milk chocolate, melted
½ cup cream, whipped
½ cup custard
¼ cup candies ginger, crushed into powder
½ cup granulated sugar
Dessert gift box to fit 12 doughnuts and decorative tissue paper
Combine the warm water, yeast and 2 teaspoons of the sugar in a jug. Set aside to bubble.
In the meantime, combine the remaining sugar and cake flour in a large bowl.
Once the yeast water has bubbled, add the buttermilk, egg and melted butter. Whisk to combine.
Make a well in the centre of the dry ingredients and pour the wet ingredients in. Combine to form a dough and knead for 10 minutes. Set dough aside until double in size.
Once doubled, roll out on a floured surface and knead lightly. Roll out onto a floured surface to 1-2cm thickness.
Using a medium-large ginger bread man cookie cutter, cut out 3 gingerbread man doughnuts. Using a large round cookie cutter, cut out 12 round circles then cut holes using the smallest round cookie cutter. Set on a tray and cover with plastic to prevent a skin from forming and allow to proof again until double in size.
Heat the oil, once ready fry the doughnuts until golden brown on each side. Transfer to a tray with paper towel and drain.
For the jam doughnuts:
Take 3 round doughnuts, poke a hole in them wide enough to fit the nose of a piping bag. Place the jam in the piping bag and pipe the jam into the doughnuts until full. Roll the doughnuts in the white sugar. Transfer to dessert box
For the chocolate doughnuts:
Take 3 round doughnuts, poke a hole in them wide enough to fit the nose of a piping bag. Place the chocolate mousse in the piping bag and pipe the mousse into the doughnuts until full. Dip the doughnuts in the melted chocolate. Transfer to dessert box
For the snowman doughnuts:
Take 3 round doughnuts and dip in royal icing. Take on liqorope and cut two small circles for the snowman eyes and place on a doughnut. With the remaining liqurope cute a thin strip lengthways, flexible enough to place on the doughnut as the snowman smile. To finish off place a Liq-O-Dot in the centre of the doughnut for the nose, repeat the process. Transfer to dessert box
For reindeer doughnuts:
Take 3 round doughnuts and dip in melted chocolate. Place the circle liqorice as eyes, the pretzels as ears and the Liq-O-Dots as a nose. Repeat the process. Transfer to dessert box
For the gingerbread men doughnuts:
Take the 4 gingerbread mean doughnuts and create a hole to fit a piping bag. Combine the cream and custard in a bowl and transfer to a piping bag. Pip into the doughnut. Combine the crushed candied ginger and sugar, roll the doughnuts in the sugar mixture. Transfer to dessert box.