Doughnut Toppings

Makes enough to top 8 doughnuts each

Ingredients

For berry icing with pink sugar

  • 75g frozen mixed berries
  • 100g icing sugar
  • ¼ tsp vanilla extract
  • Lakeland Pink Sugar Sprinkles

For maple syrup & fudge glaze

  • 75g icing sugar
  • 65ml maple syrup
  • 25ml double cream
  • Lakeland Mini Fudge Cubes

For mocha glaze & chocolate popping candy

  • 90ml double cream
  • ½ tbsp instant espresso powder
  • 55g milk chocolate, chopped into pieces
  • 55g dark chocolate, chopped into pieces
  • 25g icing sugar
  • pinch salt
  • Chocolate Coated Popping Candy

milk chocolate icing with 100s & 1000s

  • 90ml double cream
  • ½ tbsp drinking chocolate
  • 110g milk chocolate, chopped into pieces
  • 25g icing sugar
  • pinch salt
  • Rainbow 100s & 1000s

lemon icing & chopped pistachio nuts

  • 125g icing sugar
  • 1-2 tbsp lemon juice
  • 25g pistachio nuts, chopped

Instructions

For the berry icing with pink sugar

  1. Place the berries in a saucepan and cook over a gentle heat for 15 minutes, until they cook down into a sauce.
  2. Strain the berries through a sieve into a bowl to remove the seeds. Add the icing sugar and vanilla and mix well.
  3. Leave to cool a little, then dip the top side of the doughnuts into the berry icing and place on a cooling rack. Sprinkle with pink sugar and leave to set.

For the maple syrup & fudge glaze

  1. Measure all the ingredients into a bowl. Mix well with a wooden spoon until smooth, and leave to cool a little.
  2. Dip the top side of the doughnuts into the maple glaze, top with fudge cubes and leave to set on a cooling rack.

For the mocha glaze & chocolate popping candy

  1. Place the cream and espresso powder in a saucepan and bring to the boil. Meanwhile, place the chocolate pieces into a bowl.
  2. Pour the hot cream over the chocolate and stir until melted. Mix in the icing sugar and salt.
  3. Leave to cool a little before dipping the top side of each doughnut into the mocha glaze. Place on a cooling rack, top with popping candy and leave to set.

For the lemon icing & chopped pistachio nuts

  1. Sift the icing sugar into a bowl. Using a wooden spoon, gradually stir in enough lemon juice until the mixture is the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon.
  2. Dip the top side of each doughnut into the lemon icing, place on a cooling rack and top with chopped pistachios. Leave to set.