Step 1

Preheat oven to 170°C

Step 2

In a medium sized saucepan heat the milk, sugar and oil until steaming

Step 3

Add the flour and mix until smooth

Step 4

Remove from heat and add the tapioca starch, mix until completely combined and a smooth ball

Step 5

Transfer the dough to another bowl and slowly add the beaten egg, stopping when the batter hangs down from the spatula in a V-shape (see video for reference)

Step 6

Transfer batter to a piping bag fitted with a round nozzle and pipe onto baking paper or a silicone mat according to the stencil (make sure that the piped circles touch each other very slightly)

Step 7

Bake for 12 - 15 minutes or until lightly golden brown

Step 8

Melt the chocolate in the microwave or over a bain-marie

Step 9

Add the strawberries and blend with a blender until smooth

Step 10

Transfer to a smaller bowl and dip the donuts into the glaze

Step 11

Lift up and tap slightly on a flat surface to spread the glaze evenly

Step 12

Sprinkle with toppings if desired (I used crushed digestive biscuits)

Step 13

Set aside to allow glaze to set

Step 14

TIP: With the leftover glaze, allow it to set in the fridge, shape them into balls and roll in matcha powder. Becomes a delicious truffle!

Step 15

Melt the chocolate and white chocolate together in the microwave or over a bain-marie

Step 16

Add the matcha powder and mix until well combined

Step 17

Transfer to a smaller bowl and dip the donuts into the glaze

Step 18

Lift up and tap slightly on a flat surface to spread the glaze evenly

Step 19

Sprinkle with toppings if desired

Step 20

Set aside to allow glaze to set