for 12 pieces

Dough

300 g	white flour
30 g	sugar
¼ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1	organic lemon, use grated zest, set aside the juice
1 ¼ dl	milk
1 tbsp	butter, soft
1	egg

Polar bear

150 g	icing sugar
3 tbsp	coconut flake
a little	fondant icing (white)
a little	fondant icing (black)
a little	icing for writing (chocolate)

Pig

150 g	icing sugar
1 drop	red food colouring
a little	fondant icing pink
a little	icing for writing black

How it's done

Dough

Mix together the flour, sugar, salt, yeast and lemon zest. Stir the milk, butter and egg, add to the mixture, and knead into a smooth dough.

Divide the dough into 12 portions, shape in little balls, flatten a little, then push into the prepared tin. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To bake

For approx. 10 mins. in the centre of an oven preheated to 220°C. Remove the doughnuts, cool on a cooling rack.

Polar bear

Combine the icing sugar with 2 tbsp of the reserved lemon juice to form a thick glaze. Take 6 doughnuts and dip the top half into the glaze, place on a rack, sprinkle with desiccated coconut. Decorate the ears, eyes and nose with fondant icing and sugar decorating pen, allow to dry for approx. 20 mins.

Pig

Combine the icing sugar and red food colouring with 2 tbsp of the reserved lemon juice to form a thick glaze. Take 6 doughnuts and dip the top half into the glaze, place on a rack. Decorate the ears, eyes and nose with fondant icing and sugar decorating pen, allow to dry for approx. 20 mins.

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