It’s been a while since the donut craze began, and it still seems to be going strong. For this recipe, we’ll be mixing things up a little, and focusing on using donut holes to bring one of my favorite emojis to life: the dango emoji. Take it a step further with dango bears, which are almost too cute to eat! The best thing about this is you can just use store-bought ingredients, making them extremely convenient to throw together on your lazier days.
Ingredients:
- donut holes
- icing
- matcha powder, raspberry juice, and lemon juice (or gel food coloring)
- lollipop sticks (or skewers)
- black cookie icing
- white fondant
- pumpkin seeds
1. Make your own donut holes, or use store-bought ones. Ensure the donuts are completely cool before decorating.
2. Prepare your icing. The icing will need to be a smooth dipping consistency, but not too thin. You’ll need three colors: pink, green, and white. Add matcha powder to make green, and fresh raspberry juice to make the pink. Lastly, add lemon juice to flavor the white icing, and mix until combined. Alternatively, you can just use gel food coloring, if preferred!
3. Before dipping, use a skewer to create holes through the donuts, so it will be easier when inserting the donuts onto the sticks. Don’t use the lollipop sticks for this, as the holes may become too big, and the donuts may not be secure.
4. For the regular dango, dip 3 donut holes at a time: one green, one white, and one pink. While the icing is still wet, insert them into your lollipop sticks: green at the bottom, white in the middle, and pink at the top. If you leave them for too long, a crust will form, which may result in the icing cracking when sliding onto the sticks!
5. For the bear dango, dip pumpkin seeds in melted chocolate, then insert into donut holes. Dip donut holes in alternate colored icing (as above), then slide onto skewer. Using white fondant, cut or roll out a small oval, and attach to the donut holes before the icing dries. Leave the iced donuts to set, then finish by piping on faces with black icing.
Prepare your icing. The icing will need to be a smooth dipping consistency, but not too thin. You’ll need three colors: pink, green, and white. Add matcha powder to make green and fresh raspberry juice to make the pink. Lastly, add lemon juice to flavor the white icing, and mix until combined. Alternatively, you can just use gel food coloring, if preferred!
For the regular dango, dip three donut holes at a time: one green, one white, and one pink. While the icing is still wet, insert them into your lollipop sticks: green at the bottom, white in the middle, and pink at the top.
For the bear dango, dip pumpkin seeds in melted chocolate then insert into donut holes. Dip donut holes in alternate colored icing (as above), then slide onto skewer. Using white fondant, cut or roll out a small oval, and attach to the donut holes before the icing dries. Leave the iced donuts to set, then finish by piping on faces with black icing.
Could you bear to eat these?
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