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!
For the doughnuts:
Water
Strong white flour, plus extra for dusting
Sachets of fast-action yeast
Salt
Egg
Unsalted butter, softened
For the topping:
White chocolate
Dark chocolate
4 finger KitKat
For frying:
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)
Step 1 of 12
Watch our Zebra Doughnuts recipe video before you begin.
Step 2 of 12
Heat the condensed milk and water together in a saucepan until warm to the touch.
Step 3 of 12
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.
You can tell that the dough is kneaded when it cleanly comes away from the mixing bowl, is only slightly sticky to the touch, and bounces back when lightly prodded.
Step 4 of 12
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 of 12
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 of 12
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.
If the dough doesn’t roll easily and shrinks back, put a damp cloth over it and leave it to rest for five minutes. This will let the gluten structure relax and make it easier to roll.
Step 7 of 12
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 of 12
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 of 12
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 of 12
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 of 12
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 of 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
Doughnuts are best eaten on the day of making but can keep well for the next day if kept in an airtight container.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Zebra KITKAT Doughnuts
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PREP: 2 hrs incl. proofing
COOK: 10 MINS
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Bit Tricky
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SERVES: 20
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Ingredients
For the doughnuts:
Water
200mlStrong white flour, plus extra for dusting
500gSachets of fast-action yeast
2x 7gSalt
1tspEgg
1Unsalted butter, softened
40gFor the topping:
White chocolate
100gDark chocolate
50g4 finger KitKat
2For frying:
Vegetable or sunflower oil
1LYou 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 of 12
https://www.youtube.com/watch?v=Rtfn9AZcgBk&list=PLfvD9MxkoJyu8FjbOgT3YCkIOgqeWg2-4
Watch our Zebra Doughnuts recipe video before you begin.
Step 2 of 12
Heat the condensed milk and water together in a saucepan until warm to the touch.
Step 3 of 12
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.
You can tell that the dough is kneaded when it cleanly comes away from the mixing bowl, is only slightly sticky to the touch, and bounces back when lightly prodded.
Step 4 of 12
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 of 12
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 of 12
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.
If the dough doesn’t roll easily and shrinks back, put a damp cloth over it and leave it to rest for five minutes. This will let the gluten structure relax and make it easier to roll.
Step 7 of 12
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 of 12
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 of 12
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 of 12
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 of 12
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 of 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
Doughnuts are best eaten on the day of making but can keep well for the next day if kept in an airtight container.