Festive Dessert Board

• unsalted butter↗100g g

  cut into cubes, plus extra for the pan

• dark chocolate↗250g g

  coarsely chopped

• milk chocolate↗250g g

  coarsely chopped, plus extra melted for serving

• golden syrup↗50g g
• shortbread biscuits250g g

  broken into coarse pieces

• dried cranberries↗100g g
• mint extract1 tsp tsp
• confited cherries↗100g g

  halved

• white chocolate↗100g g
• packet of fast-acting dry yeast7g g
• golden sugar↗100g g
• eggs↗3
• strong white wheat flour↗500g g

  plus extra for dusting

• ground ginger↗1 tbsp tbsp
• ground cinnamon↗2 tsp tsp
• несолоне масло↗100g

  розм'якшене

• рослинна олія↗2 litres

  для смаження у великій кількості, плюс додатково для підйому тіста

• готовий соус тофі↗250g
• червона смородина↗

  виноград, клементинки, фізалис, половинки груш, половинки або четвертинки слив, фініки, міні безе, м'ятні цукерки-цукерки та пальмієр печиво

Step-by-step instructions

1. 1

   For the tiffin, grease a 20 cm square pan with butter and line it with baking parchment. Melt 150 g each of dark and milk chocolate together with butter and golden syrup in a heat‑proof bowl placed over a saucepan of simmering water, ensuring the bowl does not touch the water. Remove from heat and stir in pieces of shortbread, cranberries, mint extract and cherries. Press the mixture into the prepared pan with a spatula and smooth the surface. Set aside.

2. 2

   Transfer the remaining dark and milk chocolate and the white chocolate into three separate heat‑proof bowls and melt them in the microwave in short bursts until smooth. Drizzle each portion of melted chocolate over the tiffin in drops and gently swirl with a skewer to create a marble effect. Chill in the refrigerator for 5 hours until set. Thirty minutes before serving, remove and cut into 16 or 32 squares.

3. 3

   For the donuts, combine the yeast and 150 ml warm water in a large bowl. Let stand for 10 minutes until foam forms. Add 50 g sugar, 1 tsp salt, eggs, flour, ginger and 1 tsp cinnamon. Mix until a dough forms, then knead by hand on a lightly floured surface or with a stand‑mixer hook for 5‑10 minutes until smooth and elastic.

4. 4

   Add the butter gradually, kneading after each addition until fully incorporated. Knead for another 5 minutes until the dough becomes elastic and smooth again, shape into a ball and place in a clean bowl. Cover and let rise in a warm place for 1 hour, or until doubled in size.

5. 5

   Beat the dough on a clean surface for 1 minute. Divide it into 20‑24 pieces and shape firm balls, pressing with the palm. Place them on a large lightly oiled baking tray, leaving enough space between them. Cover and let rise for another 1‑2 hours, or until doubled.

6. 6

   Mix the remaining 50 g sugar with the rest of the 1 tsp cinnamon in a shallow bowl. Fill a pastry bag with tofu sauce and refrigerate to chill. Heat oil in a large heavy pot to 180 °C, or until a bread cube browns in 30 seconds. Fry the donuts in batches of three‑four for 1‑2 minutes per side until golden. Cool slightly, then roll in spiced sugar. When all donuts are fried, carefully insert a skewer through the middle of each one, cut off the tip of the pastry bag and gently fill the donuts with the tofu sauce.

7. 7

   To assemble the board, arrange the donuts and tiffin squares on a serving platter together with fruit, mini‑meringues, mint candy‑candies and palmier cookies. Serve with a bowl of melted chocolate for dipping.