Kambrook KDM1 manual Glacé Icing Variations, Choc Top Doughnuts

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.

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