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The prettiest glazed doughnuts

Recipe from: 16 July 2015
recipes,sweet things,treats

Ingredients 13
Servings 20
Time 15 min + rising time


  • 510
    cake wheat flour, sifted, plus extra for dusting
  • pinch of salt
  • 1
    10g sachet active instant
  • dry yeast
  • 80
    castor sugar
  • 1
    jumbo egg
  • 1
    warm milk
  • 1/2
    vanilla essence
  • 50
    butter, melted
  • oil for deep-frying
  • 200
    icing sugar, sifted
  • few drops pink or red food colouring


Sift the flour and salt into a large bowl or into the bowl of a food mixer fitted with the hook attachment. Stir in the yeast and sugar and make a well in the centre.
In a separate bowl, whisk together the egg, milk, vanilla and butter, add to the well in flour mixture; stir well to combine.
Place dough on a floured surface and knead for about 10 min or, in the mixer, mix until smooth and pliable. Place dough in an oiled bowl, cover and leave to stand in a warm place for 1 hour or until doubled in size.
Knock back dough, then, on a floured surface, roll out to about 1cm thick. Cut out shapes with a doughnut cutter and place on a floured baking tray for an additional 20 min or until doubled in size.
Heat oil to 180ºC in a deep pot, add doughnuts in batches and fry until golden brown. Remove with a slotted spoon, drain on paper towel and allow to cool.

For the glaze

Place icing sugar in a small bowl, stir in 1 tsp water and a few drops food colouring. Stir vigorously until smooth and the desired shade is achieved. Dip doughnuts into the icing, swirl to coat, remove and place on a baking tray to set.

To serve
Serve cold, with tea.

Words and image:
Fairlady magazine

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