‘Crushed Candy Cane’ Baked Doughnuts

‘Crushed Candy Cane’ Baked Doughnuts

Not everyone is a fan of a traditional festive cake, but most people love a doughnut!  These doughnuts are best eaten fresh. So if you are planning on making the decorated cone and don’t have time to bake on the same day as serving, it might be best to freeze the uniced doughnuts straight after baking.

Makes: approximately 24 smaller / 9 larger doughnuts
Skill: Easy

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Doughnut Batter
If making the full centrepiece cone, multiply the recipe by 4

  • 85 g plain flour
  • ½ tsp baking powder
  • Pinch of salt
  • 60 ml milk or soya milk
  • A few drops of Peppermint extract
  • 70 g unsalted butter, softened
  • 65 g castor sugar
  • 1 egg, beaten
  • Wilton Cake Release Grease for the tin
  • To Decorate

Royal Icing Mix

  • A few drops of Peppermint extract
  • 12 Candy Canes: 6 crushed

If making a centrepiece cone, you will need a polystyrene cone to use as a base.

Step 1

  • Preheat the oven to 180C. Grease the tins with Wilton Cake Release.

Step 2

Prepare the Doughnut Batter

  • Sift the flour, baking powder and salt and together into a bowl.
  • In a separate bowl mix together the milk and Peppermint extract.
  • In a separate bowl cream together the butter and sugar until light and fluffy. Add the beaten egg a little at a time.
  • Alternate folding in the flour and milk mixtures into the butter mixture until fully combined and the batter is smooth.

Step 3

Piping the mixture

  • Place a Perfect Fill Batter Tip in a piping bag with a hole cut at the end. This is the perfect tip for piping small amounts of batter cleanly!
  • Pipe the mix into each cavity until half full only.

Step 4

Bake

  • Bake in the preheated oven for 10 - 12 minutes or until the sides of the doughnuts pull away from the side of the tin.
  • Allow to cool in the tin for a few minutes before turning out onto a wire rack.

Step 5

Decoration

  • Make the Royal Icing as per packet instructions and flavour to taste with peppermint extract.
  • If the icing is a little thick, dilute with a small amount of water; you want the icing to be able to coat the back of a spoon nicely.
  • Dip the top of the doughnut into the Royal Icing, then dip into the crushed candy canes. Leave to set.

Step 6

Decorating a Centrepiece cone

  • If you are going to make a centrepiece cone you may want to put a thin layer of Royal Icing over the whole cone; this is to protect any polystyrene from touching your edible doughnuts.
  • To attach the cones, mix a little glycerine into the royal icing and place into a piping bag. The glycerine will help the icing to stay a little soft so that you don’t break the doughnuts! Starting at the bottom of the cone attach the doughnuts with a little bit of royal icing. Continue up the cone until the full cone is covered then attach a few candy canes for added decoration.

 

Variations: Peppermint Chocolate Doughnuts:

  • Replace 15 g of flour with 15 g of cocoa powder.
  • Optional, add 50g chocolate chips.

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