• These surprise-centre mini doughnuts with caramelised white chocolate ganache are as deviliciously decadent as doughnuts get. The colours make them perfect for Halloween, but they’re just as delicious on any day of the year.

    Surprise-centre mini doughnuts with caramelised white chocolate ganache

    Serves: 40 - 50
    Cooking Time: 2 hrs


    • Doughnuts

    • 155ml milk
    • 50g butter, cubed
    • 40g castor sugar
    • pinch salt
    • 10ml (2 tsp) instant dry yeast
    • 80g beaten egg (about 1½ eggs)
    • 365g cake flour + extra, to dust
    • 1 x 80g milk chocolate slab
    • sunflower oil, to deep-fry
    • Caramelised white chocolate

    • 3 x 80g white chocolate slabs,
    • roughly chopped
    • 125ml (½ cup) fresh cream
    • pinch salt
    • 5ml (1 tsp) vanilla essence
    • Toppings

    • sieved icing sugar, mixed with a little boiling water, to form a glaze
    • Oreos, crushed
    • dark chocolate, melted
    • cinnamon sugar
    • coconut flakes, toasted
    • honeycomb, crushed
    • hazelnuts, roasted and roughly chopped



    For the doughnuts, warm the milk in a saucepan to just before boiling point and remove from heat. Add the cubed butter and stir until the butter has melted. Combine the milk mixture with the castor sugar, salt and yeast in a mixing bowl.


    Whisk the beaten egg into the milk mixture, followed by the cake flour, using your hands to form a dough. Turn the dough out onto a well-floured surface and knead, 5 minutes, until the dough is smooth and elastic. Form the dough into a ball, place in a lightly oiled mixing bowl and cover with a damp tea towel. Leave the bowl in a warm place and allow the dough to double in volume, about 45 minutes.


    While the dough rises, make the caramelised white chocolate by preheating the oven to 160°C. Place the white chocolate on a baking tray and roast in the oven until golden and caramelised, about 15 – 20 minutes. The chocolate will look melted and, when stirred, will become crumbly.


    Heat the cream, salt and vanilla to just before boiling point. Blitz with the crumbly roasted white chocolate until smooth, either using a stick blender or food processor. Chill in the fridge to thicken until needed.


    Knock the dough down in the bowl to release the air. Shape the dough into 2cm balls, enclosing half a piece of milk chocolate in some of the centres as a surprise filling. Arrange the “pops” on a greased tray and cover with a damp tea towel. Allow to rise, 30 minutes.


    Heat the sunflower oil in a deep fat fryer or deep pot to 180°C. Use a sugar thermometer to check the temperature if using a pot. Fry the mini doughnuts in batches, until cooked through and golden brown. Drain on paper towel.


    Decorate the mini doughnuts by topping them with a variety of toppings of your choice – be creative with different combinations. Try topping some with a dollop of caramelised white chocolate ganache, a few with sugar glaze and one or more of the various toppings, and others simply rolled in cinnamon sugar. Serve warm and enjoy!