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Mini iced doughnuts

Mini iced doughnuts
Recipe type: Appetiser
Cuisine: American
Kids and adults alike will enjoy this recipe for mini doughnuts.
  • 490g (3¼ 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 (1¾ cups) pure icing sugar
  • 2 teaspoons lemon juice
  • 4 drops red food colouring
  1. Step 1
  2. 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.
  3. Step 2
  4. Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1½ hours or until dough has doubled in size.
  5. Step 3
  6. 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.
  7. Step 4
  8. Use a 5cm round cutter to cut out discs. Use a 2cm round cutter to cut out centres.
  9. Step 5
  10. Deep-fry for 40 seconds each side or until golden and puffed. Cool doughnuts.
  11. Step 6
  12. Whisk 1 egg white in a bowl until foamy. Stir in 275g (1¾ cups) pure icing sugar, sifted. Stir in 2 teaspoons lemon juice and 4 drops red food colouring.
  13. Step 7
  14. 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.

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