Pastel Glazed Doughnuts Pastel Glazed Doughnuts

Food styling by Michael Elliott/ | Prop styling by Lara McGraw Image by: Suech and Beck

Give dye-dipped eggs a run for their money with these pastel doughnuts that look just as good as they taste. 

  • Prep time 45 minutes
  • Total time 2 hours & 30 minutes


  • 1 cup 2% milk , warmed
  • 1/2 cup granulated sugar , divided
  • 1 8 g pkg active dry yeast
  • 2 eggs
  • 3/4 teaspoons salt
  • 3 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter , cubed and softened
  • vegetable oil for deep-frying
  • 2 2/3 cups icing sugar
  • 1/4 cup + 1 1/2 tsp 2% milk
  • assorted pastel paste food colouring
  • rainbow sprinkles (optional)


In liquid measure, stir milk with 1 tsp of the sugar; sprinkle in yeast. Let stand until frothy, about 10 minutes. Scrape into stand mixer fitted with dough hook attachment; beat in eggs, remaining sugar and salt on medium speed for 1 minute. Beat in flour until dough is smooth, about 5 minutes; beat in butter for 3 minutes. 

Scrape into large greased bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 1 hour. 

Flour 2 baking sheets. Punch down dough; turn out onto lightly floured work surface. Roll out dough to 1/2-inch thickness. Using lightly floured 3-inch round cookie cutter, cut out rounds, rerolling scraps once; using lightly floured 1-inch round cookie cutter, cut out holes from centres. Reserve any remaining dough, if desired. Transfer rounds and holes to prepared pans. Let rise, uncovered, in warm draft-free place until doubled in size, about 45 minutes. 

In Dutch oven or heavy-bottomed pot, add enough oil to come 2 inches up side; heat over medium-high heat until deep-fryer thermometer reads 350°F. Deep-fry doughnut rounds in 4 batches, flipping once, until golden, about 2 minutes; using slotted spoon, transfer to racks set over clean baking sheets. Deep-fry doughnut holes, flipping and pushing down with slotted spoon, until golden, about 1 minute; transfer to racks. Let cool completely.

Topping: In large bowl, whisk icing sugar with milk. Divide glaze among small bowls; using food colouring, tint glaze to desired shades. 

Dip tops of doughnuts and doughnut holes in glaze, turning holes to coat; return to racks. Immediately top with sprinkles (if using). 

Makes about 16 doughnuts and about 16 doughnut holes.


A drizzle of any leftover glaze can lend a multicolour marbled effect. The glaze will set faster on the doughnut holes than on the full-size doughnuts, so work quickly when decorating. 

Nutritional facts Per doughnut: about

  • Fibre 1 g
  • Sodium 125 g
  • Sugars 26 g
  • Protein 5 g
  • Calories 298
  • Total fat 12 g
  • Potassium 69 mg
  • Cholesterol 31 mg
  • Saturated fat 3 g
  • Total carbohydrate 44 g
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Baking & Desserts

Pastel Glazed Doughnuts