Sure, the slow exiting ooze of jam or custard out of a doughnut is fun (not being sarcastic), but how about a spiked cream cheese frosting on top instead? I’m putting my thumbs up and so are you.
We’re using bought cinnamon-sugar doughnuts, because I believe they are the finest form of doughnut on the shelves, but you can always double up on the ooze and use some jam- or custard-filled ones instead. No one’s stopping you.
VEG | SNACKS 6 | COMMITMENT QUICKIE
INGREDIENTS
- 1 orange
- 250g cream cheese
- 60g (1/2 cup) icing sugar
- 1 tablespoon milk
- 1 teaspoon ground cinnamon
- 2 tablespoons Frangelico
- 6 cinnamon-sugar doughnuts
TOPPERS
- Roasted hazelnuts and pistachio nuts
- Orange zest
THE SUBS
CREAM CHEESE mascarpone / crème fraiche
FRANGELICO amaretto / Kahlua
HAZELNUTS AND PISTACHIO NUTS walnuts /pecans / almonds
DIRECTIONS
Zest the orange then slice in half and juice.
Add the cream cheese, icing sugar, milk, cinnamon and Frangelico to a bowl. Using an electric mixer, beat the cream cheese until light and fluffy, around 2 minutes. Beat in some orange juice to taste.
Dollop some whipped cream cheese on top of each doughnut. Top with some nuts and orange zest. That’s it.
Recipe extracted from Happy Hour Snacks by Bec Vrana Dickinson,
published by Hardie Grant Books,
RRP $44.99.
