The Great Australian Bake Off

Blow minds with this awesome doughnut recipe made with incredible and unexpected flavours. 


  • For the Dough:

  • 500g strong white flour

  • 50g caster sugar

  • 40g unsalted butter

  • 2 eggs

  • 2  7g sachets instant yeast

  • 10g salt

  • 150ml warm milk

  • 130ml water

  • Sunflower oil for frying

  • For the Dark Chocolate Crème Pâtissière:

  • 2 cups milk

  • 1 vanilla bean

  • 4 egg yolks

  • 125g caster sugar

  • 75g plain flour

  • 15g unsalted butter, chopped

  • 120g dark chocolate, melted

  • For the Licorice Glaze

  • 500g soft licorice

  • 100g White chocolate

  • 400ml sugar syrup (equal parts caster sugar and water)


  • For the Doughnuts:

  • 1.

    Place all the ingredients into a mixing bowl of a kitchen aid  reserving a quarter of the water

  • 2.

    Stir until the dough is formed and then add the remaining water and knead for 5 minutes with the dough hook

  • 3.

    Tip onto floured surface and knead for 10 minutes until smooth and elastic

  • 4.

    Place in a bowl, cover and leave to rise in draw until doubled

  • 5.

    Rip the dough onto a floured surface and knock back by kneading

  • 6.

    Divide into 10 and roll into balls

  • 7.

    Place on a floured baking tray and leave again in draw to rise

  • 8.

    Heat oil to 180C, removing from the flame when it becomes too hot

  • 9.

    Fry a couple at a time, leaving to cook for 4 minutes on each side, remove with a slotted spoon and place onto kitchen towel

  • 10.

    When cool use a paring knife to cut a slit into the centre of the doughnut

  • 11.

    Fill with dark chocolate crème pat.

  • 12.

    Dip into glaze.

  • 13.

    Drizzle White chocolate into black glaze to create a pattern and leave to set

  • For the Crème Pâtissière:

  • 1.

    Place milk and vanilla into a saucepan over high heat and bring to just below boiling point

  • 2.

    Place egg yolks and sugar in a large bowl and whisk until very well combined, then whisk in flour

  • 3.

    Whisking continuously, pour in hot milk until mixture is combined.

  • 4.

    Transfer back to saucepan and whisk until cream has cooked and can coat the back of a wooden spoon

  • 5.

    Whisk in butter

  • 6.

    Whisk in dark chocolate

  • To Assemble:

  • 1.

    Take a paring knife and cut a slit in the bottom of each doughnut

  • 2.

    Transfer crème pat to a piping bag fitted with a size 9 round piping tip and fill each doughnut.

  • 3.

    Dip the tops in the licorice glaze

  • 4.

    Top with a little grated dark chocolate

Nutritional information

Nutritional analysis per serving (32 servings)

  • Energy 381kj
  • Fat Total 18g
  • Saturated Fat 4g
  • Protein 4g
  • Carbohydrate 51g
  • Sugar 16g
  • Sodium 195mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.

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