Food & Home Entertaining
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1 23<br />
MASTERCLASS<br />
until golden and cooked through,<br />
about 1 minute on each side.<br />
Remove the doughnuts from<br />
10 the oil, drain on paper towel<br />
and allow to cool.<br />
For the glaze, inely chop up<br />
11 the white chocolate.<br />
Heat the cream until hot. Remove<br />
12 from the heat before it starts to<br />
boil. Whisk in the white chocolate and<br />
stir until smooth. Allow to cool for at<br />
least 1 hour to thicken.<br />
Chop up the Oreos or chocolate<br />
13 biscuits until ine, but still<br />
slightly chunky.<br />
Dip the cooled doughnuts into<br />
14 the cooled white-chocolate<br />
glaze. Dip into the chopped biscuits<br />
to give them an even coating. Enjoy!<br />
13 14<br />
COOK’S TIPS<br />
You can prepare the biscuits<br />
and glaze a day in advance to save<br />
you time on the day. Simply store in<br />
sealed containers and make sure to<br />
keep the chocolate glaze at room<br />
temperature, as it will harden in the<br />
fridge. Always fry the doughnuts off<br />
in small batches to prevent the oil<br />
from cooling down too much<br />
during the cooking process.
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