The prettiest glazed doughnuts

20 servings Prep: 15 mins
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Soft, sweet and chewy – who could resist a delicious doughnut?

By Food24 May 04 2015
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Ingredients (12)

510 g flour — cake, sifted
salt — just a pinch
1 active dried yeast
Superbake Instant Yeast
80 g castor sugar
1 eggs — jumbo
1 cup milk — warm
1/2 tsp vanilla — essence
50 g butter — melted
oil — for deep frying
For the glaze:
200 g icing sugar — sifted
Food colouring — pink or red
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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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