DESSERT OF THE MONTH
Give coloured eggs a break this year and try these sweet treats that look as good as they taste.
Give coloured eggs a break this year and try these sweet treats that look as good as they taste.
INGREDIENTS MAKES ABOUT 16 DOUGHNUTS AND ABOUT 16 DOUGHNUT HOLES
1 cup 2% milk, warmed
½ cup granulated sugar, divided
1 8 g pkg active dry yeast
2 eggs
¾ tsp salt
3½ cups all-purpose flour
¼ cup unsalted butter, cubed and softened canola oil
Topping
2⅔ cups icing sugar
¼ cup + 1½ tsp 2% milk assorted pastel paste food colouring rainbow sprinkles (optional)
DIRECTIONS
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 ½-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 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.
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).