MINI ICED DOUGHNUTS

INGREDIENTS

• 490g (3 1/4 cups) plain flour
• 55g (1/4 cup) caster sugar
• 3 teaspoons dried yeast
• Pinch of salt
• 250ml (1 cup) milk, warmed
• 100g butter, melted
• 3 egg yolks
• Canola oil, to deep-fry
• 215g (1 cup) caster sugar, extra
• 2 teaspoons ground cinnamon
• 1 egg white
• 275g (1 3/4 cups) pure icing sugar
• 2 teaspoons lemon juice
• 4 drops red food colouring

How to Make

1.Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.

2.Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.

3.Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.

4.Use a 5cm round cutter to cut out discs. Use a 2cm round cutter to cut out centres.

5.Deep-fry for 40 seconds each side or until golden and puffed. Cool doughnuts.

6.Whisk 1 egg white in a bowl until foamy. Stir in 275g (1 3/4 cups) pure icing sugar, sifted. Stir in 2 teaspoons lemon juice and 4 drops red food colouring.

7.Dip the top of each doughnut into the icing to coat, shaking off excess. Dip half the iced surface into hundreds and thousands. Place on a baking tray to set.