Gingerbread Glazed Doughnuts

• 310g White Wings Plain Flour
• 25g White Wings Cornflour
• 2½ tsp baking powder
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 140g CSR Brown Sugar
• 150g butter, chopped
• 140g CSR Golden Syrup
• Finely grated zest of ½ orange 
• 150ml milk 
• 2 eggs, lightly whisked 
• 1 egg yolk 
• Sprinkles, cachous, grated white & dark chocolate, to decorate
• Melted white chocolate, to decorate

Milk Chocolate Glaze: 

• 55g CSR Caster Sugar
• 80ml milk 
• 200g milk chocolate
• 1 tbsp bourbon whisky (optional)

Vanilla Buttermilk Glaze:

• 600g (5 cups) CSR Pure Icing Sugar, sifted
• 100ml buttermilk
• 2 tsp vanilla bean paste
• 1½ tsp lemon juice

1. Preheat oven 160°C fan-forced. Grease 2 donut baking pans. Sift flour, cornflour, baking powder and spices into a large bowl. Stir through sugar. 
2. Melt butter, syrup, orange zest in a small saucepan over low heat. Remove from heat; add milk and eggs, whisk to combine. Add butter mixture to dry ingredients. Spoon into piping bag & pipe into donut pans.
3. Bake 9-10 mins or until a skewer inserted into donuts comes out clean. Leave donuts on wire rack to cool. 
4. Milk chocolate glaze: place sugar in a small saucepan over medium-high heat. Stir 2-3 mins, remove from heat, add milk. Return pan to stove over low heat add chocolate (and bourbon) stir 2-3 mins.
5. Vanilla glaze: sieve icing sugar into a bowl, add buttermilk, vanilla and lemon juice; whisk until smooth. Set aside for 5 mins. Divide mixture between two bowls, tint one with red food colouring.
6. Glaze donuts with dark chocolate glaze, red glaze and vanilla glaze. Decorate with melted chocolate, sprinkles and grated white chocolate.