This glittery, sparkly tower of white chocolate vanilla donuts is the perfect way to celebrate any special occasion. It’s also the perfect way to impress your friends and guests.
630g (3 ¼ cups) plain (all-purpose) flour
390g (1 ¾ cups) granulated sugar
4.5 tsp baking powder
1/2 tsp fine salt
190g (¾ cups) unsalted butter, softened
3 large eggs
562ml (2 ¼ cups) full-cream (whole) milk
190ml (¾ cup) vegetable oil
3 tbsp Greek yoghurt (or sour cream)
1 ½ tsp vanilla extract or vanilla bean paste
White Chocolate ganache
500g white chocolate
2 drops mint food gel
2 drops pink food gel
½ tsp Edible pink glitter
½ tsp Edible green glitter
½ cup metallic silver and gold sprinkles.
Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray a donut tin tray with oil spray. Set aside
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture. Add the eggs, milk, oil, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
Add batter to a large piping bag and pipe batter into each donut cavity, filling them up halfway. Bake for 15 minutes, then allow to cool for 5 minutes before placing on a cooling rack to cool completely. Repeat the process until you’ve used all the batter.
White Chocolate ganache
Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth.
Split the mixture into three small mixing bowls. Colour one with mint coloured food gel and the second one with pink food gel. Leave the third one white.
Dip the top of the cooled donuts into the ganache and allow excess to drip off. Place on a drying rack and allow the remaining excess to drip off.
Sprinkle the pink iced donuts with pink glitter, mint iced donuts with green glitter and the white iced donuts with the metallic sprinkles.
To construct this donut tower you’ll need an acetate cone measuring about 35cm tall.
Apple ganache on the back of each donut and place on top the cone. Begin at the bottom and stack the donuts all the way around to the top. Keep chilled until ready to serve.