Doughnut tower

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.