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