Iced Donuts

  1. Preheat the oven to 400u0b0F. Line 2 baking pans with parchment paper.
  2. Heat milk in a small saucepan until lukewarm. Whisk in yeast and half the sugar. Set aside for 10 mins or until frothy.
  3. Sift flour into a large bowl. Stir in remaining sugar. Add yeast mixture, butter, eggs and egg white; mix to a soft dough. Turn out onto a lightly floured surface.
  4. Knead dough for 5 mins, or until smooth and elastic. Place dough in a clean bowl; cover with plastic wrap, then a tea-towel. Let stand in a warm place for 45 mins, or until doubled in size.
  5. Punch down dough, then knead for 3 mins. Cut dough into 2 equal pieces. Knead each piece for 5 mins. Roll out each piece to 1/2-inch thickness. Using a floured 3-inch round cutter, cut dough into discs. Using a floured 1 1/2-inch round cutter, cut out center of each disc. Place donuts on prepared pans. Knead leftover dough then roll out to 1/2-inch thickness. Using cutters, cut out more donuts to make 26 in total.
  6. Bake one pan at a time for 8 mins, or until risen and browned. Wrap in a clean tea-towel to cool.
  7. Meanwhile, for the icing, sift powdered sugar into a medium heatproof bowl. Stir in milk and vanilla to form a thick paste. Add a few drops of food color, if desired. Place bowl over a saucepan of simmering water (don't let bottom of bowl touch the water). Stir until runny and glossy.
  8. Dip top of each donut into icing. Using a knife, quickly remove excess icing. Press gently into chocolate sprinkles to coat. Let stand until icing is set.

milk, active dry yeast, granulated sugar, flour, butter, eggs, chocolate sprinkles, icing, powdered sugar, milk, vanilla, food color

Taken from recipes-plus.com/api/v2.0/recipes/35094 (may not work)

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