Prepare Time: 0:30 | Cook Time: 0:10 | Difficulty: CAPABLE COOKS
Kids and adults alike will enjoy this recipe for mini doughnuts.
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.
Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.
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.
Use a 5cm round cutter to cut out discs. Use a 2cm round cutter to cut out centres.
Deep-fry for 40 seconds each side or until golden and puffed. Cool doughnuts.
Whisk 1 egg white in a bowl until foamy. Stir in 275g (1 3/4 cups) pure icing sugar, sifted. Stir in 2 teaspoons lemon juice and 4 drops red food colouring.
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.
Australian Good Taste – July 2012 , Page 110
Recipe by Michelle Southan
Photography by Jeremy Simons