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Mini iced doughnuts
Kids and adults alike will enjoy this recipe for mini doughnuts.
Ingredients
- 490g (3¼ cups) plain flour
- 55g (1/4 cup) caster sugar
- 3 teaspoons dried yeast
- Pinch of salt
- 250ml (1 cup) milk, warmed
- 100g butter, melted
- 3 egg yolks
- Canola oil, to deep-fry
- 215g (1 cup) caster sugar, extra
- 2 teaspoons ground cinnamon
- 1 egg white
- 275g (1¾ cups) pure icing sugar
- 2 teaspoons lemon juice
- 4 drops red food colouring
Instructions
- Step 1
- Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.
- Step 2
- Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1½ hours or until dough has doubled in size.
- Step 3
- Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.
- Step 4
- Use a 5cm round cutter to cut out discs. Use a 2cm round cutter to cut out centres.
- Step 5
- Deep-fry for 40 seconds each side or until golden and puffed. Cool doughnuts.
- Step 6
- Whisk 1 egg white in a bowl until foamy. Stir in 275g (1¾ cups) pure icing sugar, sifted. Stir in 2 teaspoons lemon juice and 4 drops red food colouring.
- Step 7
- Dip the top of each doughnut into the icing to coat, shaking off excess. Dip half the iced surface into hundreds and thousands. Place on a baking tray to set.
