Recipes
Made by Chef Miko Aspiras



Servings:
15 servings (approximately 75g per serving)
Ingredients:
Cooking Method:
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Fry donuts in Grande rice bran oil then roll onto cater sugar lightly and set aside
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Blend all pili butter glaze ingredients together until smooth like a runny peanut butter
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Pour onto donuts
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Serve with cream cheese ice cream
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Dust with wild raspberry powder
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Dress with flowers and micro greens
Pili Butter Glaze
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400g glazed
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200g Grande rice bran oil
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¼ teaspoon salt
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150g muscovado sugar
Donuts
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45 pcs Brioche doughnut balls
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1L Grande rice bran oil for deep frying
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Caster sugar for dusting