Glazed vanilla doughnuts and doughnut holes

Glazed vanilla doughnuts and doughnut holes

From
Bitesize Sweet
Makes
30
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
250g plain flour
3 tablespoons caster sugar
1 7 g sachet dried yeast
1/2 teaspoon salt
80ml milk
25g unsalted butter
1 egg
vegetable oil, for deep-frying

Glaze

Quantity Ingredient
125g icing sugar
1 1/2-2 teaspoons milk
1/2 teaspoon natural vanilla extract
sprinkles
or 90g icing, for decoration

Method

  1. Line 2 baking trays with baking paper. Place 100 g flour, sugar, yeast and salt in the bowl of an electric mixer and stir to combine. Place the milk and butter in a saucepan over medium heat and stir until melted. Add to the flour mixture and beat on medium speed to combine. Add the egg and beat for 2–3 minutes. Add the remaining flour and beat to combine well. Knead the dough on a floured surface for 3–4 minutes or until smooth. Place in a large oiled bowl, cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.
  2. Roll out the dough on a floured surface to 5 mm thick and, using a 5.5 cm round cutter, cut out circles. Use a 1 cm round cutter to cut out holes from the centre. Place the rings and holes on the trays. Re-roll the scraps and repeat. Cover and leave in a warm place for 35–40 minutes or until doubled in size.
  3. Heat the oil in a deep-fryer or wide, heavy-based frying pan over medium heat to 175°C. Deep-fry the rings and holes, in batches, turning often, until golden. Drain on kitchen paper, then place on wire racks to cool completely.
  4. To make the glaze, combine the icing sugar, milk and vanilla extract in a bowl. Spoon over the rings and holes.
  5. To decorate, top with the sprinkles. Alternatively, for powdered doughnuts and holes, coat well in the sugar.
Tags:
sweet
snacks
bites
small
Bitesize Sweet
bitesize
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