Rice Pop Doughnuts Recipes

Steps:

• Lightly spray a 6-cavity doughnut pan with cooking spray. Coat your hands in cooking spray as and press some crispy rice treat mixture into a greased cavity in the doughnut pan. Repeat until the pan is filled.
• Remove the crispy treat doughnuts from the pan using a fork; transfer to a parchment-lined baking sheet. Put the pink candy wafers in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted and smooth. Spoon the melted candy over the doughnuts and immediately top with sprinkles. Let stand until set, about 15 minutes.

Steps:

• Line an A4-sized baking tray with cling film, or butter a tray of doughnut moulds. Very gently melt the chocolate, butter, golden syrup and milk together in a bowl set over a pan of simmering water, or in a microwave by heating it in short blasts and stirring between each blast.
• Take the chocolate off the heat and mix into the rice pops, making sure they are all covered in the mixture.
• Spoon the rice pops onto the lined baking tray and press the mixture down firmly so it fills any gaps, or divide the mixture between the moulds. Set the mixture aside somewhere cool to set hard.
• Once set, if you used a tray, cut six doughnut shapes using a 9cm round cutter and a 2cm round cutter for the hole in the middle. Melt the white chocolate in the microwave and drizzle over the doughnuts, then top with sprinkles to decorate.

Steps:

• Fit a baking sheet with a wire cooling rack.
• For the feathers: Cut out 18 leaf-shaped pieces from the rice paper of varying sizes, 1 1/2 to 2 inches long and 1/2- to 1-inch wide. Starting from the rounded bottom portion of the feather, cut a slit inward towards the center. Continue to create a fringe like design along the edge of the feather working up towards the point of the leaf. The slits should start out larger and slowly taper towards the top. Repeat on the other side, making sure not to cut all the way across (there should be an uncut piece running up the center of the feather).
• Place the feathers on a piece of parchment paper. Using a paintbrush and a small amount of the rose petal dust, lightly brush the fringed portion of some of the feathers, leaving some without any pink coloring. Then brush the petals all over with the silver luster dust.
• For the doughnuts: Put the confectioners' sugar in a bowl. Whisk in the milk until no lumps remain and the glaze is smooth. Dip the tops of the doughnuts in the glaze to thoroughly coat. Hold the doughnut upside down over the bowl for 30 seconds to allow any excess glaze to fall off. Place on the cooling rack frosted-side up.
• Top the doughnuts with sprinkles. Dip the ends of three feathers in the glaze and adhere in a cluster to one side of the doughnut.

Steps:

• Line a baking sheet with parchment paper. Dip one end of a lollipop stick into the melted chocolate and insert in a doughnut hole. Place on the prepared baking sheet and repeat with the remaining doughnut holes. Let set for 15 minutes. Reheat the remaining chocolate, if necessary. Dip each doughnut hole into the melted chocolate and let the excess drip off. Place upright in a cake pop holder or a Styrofoam block and immediately scatter colorful sprinkles over the pops. Let stand until set, about 15 minutes or up to 1 hour if you plan to package them. If you like, package the pops in cellophane wrappers tied with festive ribbon.
• Special Equipment: 12 lollipop sticks