Servings:

15 servings (approximately 75g per serving)

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Ingredients:

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Cooking Method:​

1. Fry donuts in Grande rice bran oil then roll onto cater sugar lightly and set aside

2. Blend all pili butter glaze ingredients together until smooth like a runny peanut butter

3. Pour onto donuts

4. Serve with cream cheese ice cream

5. Dust with wild raspberry powder

6. Dress with flowers and micro greens

Pili Butter Glaze

• 400g glazed

• 200g Grande rice bran oil 

• ¼ teaspoon salt

• 150g muscovado sugar

Donuts

• 45 pcs Brioche doughnut balls

• 1L Grande rice bran oil for deep frying

• Caster sugar for dusting