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Doughnut tower


Doughnut tower (PHOTO: Drum)

Ingredients 15
Servings 12
Time 15 MIN

Ingredients

  • 200
    ml
    milk
  • 10
    g
    dried yeast
  • 60
    ml
    lukewarm water
  • 125
    ml
    caster sugar
  • 1 egg
  • 1 egg yolk
  • 60
    g
    butter, softened
  • pinch of salt
  • 1
    kg
    flour
  • 1
    l
    oil for frying
  • 30 ml (2 tbsp) water
  • 375
    ml
    icing sugar
  • 30
    ml
    water
  • few drops of pink and blue food colouring
  • chocolate sprinkles
 

Method

25 MIN
 

1 Heat the milk until just boiling. Turn off the heat and leave to become lukewarm.

2 Put the yeast in a small bowl with the warm water. Mix and leave for 3 minutes until frothy.

3 Put the milk, yeast, sugar, egg, egg yolk, butter, salt and 500 g flour in a bowl. Mix together until combined. Add the rest of the flour and knead for 5 minutes. The dough should be smooth and a little sticky.

4 Put the dough in a lightlyoiled bowl and cover with clingfilm. Leave to rise at room temperature for 45 minutes or until doubled in size.

5 Tip the dough out onto a lightly-floured surface and knead a few times to punch out the air bubbles. Split into 12 equal-sized portions. Roll each portion into a ball, then flatten slightly.

6 Cover with some lightlyoiled clingfilm. Leave to double for another 30 minutes. Meanwhile, pour the oil into a large pan and heat.

7 Fry the doughnuts, three at a time, for 3 minutes on each side until dark brown.

8 Remove and put on a cooling rack. Repeat with the remaining doughnuts. Leave the doughnuts to cool for 30 minutes.

9 GLAZE

Whisk the icing sugar, water and food colouring in a bowl. Dip one side of each doughnut into the glaze and shake off any excess. Scatter with chocolate sprinkles.

 

Read more on: kids cake recipes
 

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2015-03-02 17:00
 
 
 
 
 
 
 
 
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