|1 cup||self-raising flour|
|1/2 cup||double-cream plain yoghurt|
|canola oil — to deep-fry|
|1 cup||icing sugar|
Mix the self-raising flour and yoghurt together to form a dough.
Turn out onto a floured surface and knead until the dough is smooth.
With a rolling pin, roll out the dough to about 6mm thick.
Using two differently sized round pipping nozzles to cut out each doughnut. (The larger nozzle is used to cut the exterior circle and the smaller nozzle is used to cut the smaller inner circle.)
Deep-fry each doughnut until golden, drain and allow to cool.
Mix the glaze by adding a few drops of milk to the icing sugar, mix until smooth. The glaze should be thick. Add the food colouring and mix until combined.
Dip each doughnut into the glaze, garnish with coloured sprinkles and then leave to set.
Load them into a bowl, pour over some milk and simply enjoy.