Whether you’re looking for a fun idea for a kids’ party, or a novel dessert when you have your friends round for dinner, a doughnut-dipping bar is sure to delight children and adults alike!

 

 

RAINBOW GLAZE DOUGHNUTS

Makes 1 cup

 

2 cups icing sugar

1 tbsp hot water

2 tbsp lemon juice

Purple, blue and pink food colouring

Store-bought doughnuts, for dipping

Edible glitter, for sprinkling

Sugar flowers, for decorating

Sprinkles, for decorating

 

Sieve the icing sugar then stir in the hot water and lemon juice until smooth and pourable (add more water if necessary). Divide the glaze into three bowls, then add a few drops of food colouring to each bowl – so each bowl is a different colour. Spoon the blue and pink glaze into the purple glaze then carefully use a spoon to swirl them. Now you’re ready to dip your doughnuts into the magical glaze!

 

TIP: Edible glitter, sugar flowers and sprinkles can be found in speciality baking shops or in the baking aisle of Checkers and Pick n Pay.

 

 

CHOCOLATE CARAMEL POPCORN DOUGHNUTS

Makes 1 cup

 

1½ cups icing sugar

4 tbsp cocoa powder

2 tbsp hot water, plus more, if necessary

2 tsp vanilla essence

Store-bought doughnuts, for dipping

Store-bought caramel popcorn, for topping

Chocolate and caramel sprinkles, for decorating

Gold glitter, to decorate (optional)

Sieve the icing sugar and cocoa powder together. Add the hot water and vanilla and stir until the glaze is smooth and pourable (add more water if necessary). Dip the doughnuts into the chocolate glaze, then pile high with popcorn, and decorate with sprinkles and gold glitter, if desired.

 

More topping ideas:

  • Tinned caramel
  • Whipped cream in a can
  • Toasted coconut
  • Crushed-up peppermint crisp
  • Store-bought custard
  • Cherries and fresh fruit

GET THE INGREDIENTS!

Swipe your RCS Card at any Checkers or Pick n Pay, and get everything you need for a fabulous doughnut-dipping bar! You can use your RCS Card at any of these stores.

 

* Prices were correct at time of publication, but are subject to change.