Easter Bunny Doughnuts

Ingredients:

Place the self-raising flour and yoghurt in a bowl and mix together well until a dough forms.
Work the dough on a lightly floured surface until smooth, then roll out to approximately 10mm thick.
Cut 75mm diameter circles out of the dough and in the centre cut out 30mm diameter circles to form the doughnut rings, keep the doughnut centres.
In a pot heat the oil to 180°C and deep fry the doughnut rings and doughnut centres, for about two minutes on each side until golden.
Remove with a slotted spoon and place on a paper towel to remove excess oil, allow to cool.
In a grinder, blitz 100g of the Montagu Snacks Caramel Coated Cashew Nuts until fine and mix in 25g of melted butter to form a paste, set aside.
Roughly chop the remaining 100g caramel coated cashew nuts and set aside.
Melt the white baking chocolate and pipe 15mm diameter circles onto a baking sheet for the feet, you will need two for each doughnut, keep aside to set.
Dip the doughnut centres in the remaining chocolate and pipe a bunny tail in the centre, allow to set.
Once the chocolate circles have set mix the pink food colouring with a little water and paint bunny paw prints onto the flat, underside.
With a drop of melted chocolate attach them to the doughnut centres.
Smother the ring doughnuts with the caramel cashew paste and place the bunny in the centre of the doughnut.
Surround with chopped up caramel coated cashew nuts.