KitKat
Zebra KITKAT Doughnuts
We've teamed up with KitKat to bring you these deliciously wild zebra doughnuts, featuring KitKat, adding a little adventure to your break and to your doughnuts!
- Prep
- 120 min
- Cook
- 10 min
- Total
- 130 min
- Difficulty
- Serves
- 20
Ingredients
- For the doughnuts:
- 150g Carnation Condensed Milk
- 200ml Water
- 500g Strong white flour, plus extra for dusting
- 2x 7g Sachets of fast-action yeast
- 1tsp Salt
- 1 Egg
- 40g Unsalted butter, softened
- For the topping:
- 250g Carnation Condensed Milk
- 100g White chocolate
- 50g Dark chocolate
- 2 4 finger KitKat
- For frying:
- 1L Vegetable or sunflower oil
- You will also need:
- Stand mixer with a dough hook
- Large heavy bottomed pan
- Pair of tongs
- 20 pre-cut parchment paper squares (roughly 7cm x 7cm)
Method
- Step 1 :
Watch our Zebra Doughnuts recipe video before you begin.
- Step 2 :
Heat the condensed milk and water together in a saucepan until warm to the touch.
- Step 3 :
In the stand mixer add the flour, yeast, salt and egg, and start mixing as a medium speed. Slowly pour in the warmed liquids. Let the dough knead in the machine for 10 minutes.
- Step 4 :
Add half of the butter to the dough in the stand mixer. Once the butter is fully incorporated, add the second half and leave to knead for a further 5 minutes.
- Step 5 :
Place the dough into a lightly oiled bowl, cover with a damp cloth and leave to proof in a warm place until doubled in size – about 45 minutes.
- Step 6 :
Push back the dough in its bowl. Lightly flour your worksurface and rolling pin. Put the dough on the floured surface and roll out to ½ cm thick.
- Step 7 :
Using a 7cm round cutter, cut out doughnut circles. Then cut doughnut holes using a 3 cm cutter or piping nozzle. You can bring the dough scraps and doughnut holes back together and re-roll to make extra doughnuts. Place the doughnuts onto squares of baking parchment and place onto a tray. Cover the doughnuts with a damp cloth and leave in a warm space to dough in size – about 30 minutes.
- Step 8 :
Heat the frying oil in a heavy-based saucepan 10 minutes before you’re ready to fry. The oil should come up to 180˚C.
- Step 9 :
When the doughnuts are ready, carefully lift them on their baking parchment squares and put them into the oil. The doughnuts will come away from the paper squares which can then be taken out using a pair of tongs. The doughnuts need to cook in batches of 5 for 30 seconds on each side. When ready, remove from the oil onto a wire rack.
- Step 10 :
To make the glaze: take 150g of the condensed milk and the white chocolate and melt over a low heat. Repeat with the dark chocolate and the remaining condensed milk.
- Step 11 :
Glaze the doughnuts with the white chocolate. Using a fork, drizzle the dark chocolate glaze over the white chocolate in a parallel stripe. If the glaze is a little thick to drizzle, it can be loosened with a little water.
- Step 12 :
Cut the KitKat into large chunks and place on top of the icing – make sure to do this when the icing is still wet so the KitKat chunks stick to the doughnut
