MONKEY DOUGHNUTS WITH BANANA CHIPS & WAFFLES

PREP + COOK TIME 25 MINUTES (+ COOLING) MAKES 15

Fun and irreverent, this doughnut topping combines the winning flavour combinations of chocolate and crunchy banana chips, with torn breakfast waffles and pretty pink sprinkles to create the ultimate delicious sugary treat.

1 cup (250ml) thickened cream

½ cup (165g) chocolate

hazelnut spread

1½ cups (250g) icing sugar

15 Basic Doughnuts (recipe on

page 107)

¾ cup (60g) banana chips

4 belgian waffles (360g), torn coarsely 2 tablespoons pink and white sprinkles

1 To make glaze, bring cream almost to the boil in a small saucepan. Place chocolate hazelnut spread in a medium heatproof bowl; pour hot cream over spread, whisk until smooth. Sift icing sugar over chocolate mixture; whisk until smooth and sugar has dissolved.

2 Dip Basic Doughnuts, one at a time, into warm glaze, allowing excess to drip off. Place on a wire rack over an oven tray.

3 Top doughnuts with banana chips, pieces of waffle and sprinkles. Stand for 30 minutes until glaze is set.