Give coloured eggs a break this year and try these sweet treats that look as good as they taste.
Photography: Suech and Beck | Food Styling: Michael Elliot/Judyinc.com | Prop Styling: Lara McGraw
- 1 cup 2% milk, warmed
- 1⁄2 cup granulated sugar, divided
- 1 8 g pkg active dry yeast
- 2 eggs
- 3⁄4 tsp salt
- 3 1⁄2 cups all-purpose flour
- 1⁄4 cup unsalted butter, cubed and softened
- canola oil
- 2 2⁄3 cups icing sugar
- 1⁄4 cup + 1 1⁄2 tsp 2% milk
- assorted pastel paste food colouring rainbow sprinkles (optional)
1. In liquid measure, stir milk with 1tsp 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.
2. 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.
3. In Dutch oven or heavy-bottomed pot, add enough oil to come 2 inches up sides; 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.
4. Let cool completely.
1. In large bowl, whisk icing sugar with milk. Divide glaze among small bowls; using food colouring, tint glaze to desired shades.
2. 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.
The glaze will set faster on the doughnut holes than on the full-size doughnuts, so work quickly when decorating.