Vanilla bean

Easy Cook - - WEEKEND DOUGHNUTS -

Cov­ers 12 reg­u­lar or 24 mini Prep 10 mins No Cook

1 batch clas­sic dough­nuts (see left) 500g ic­ing sugar 1 tsp vanilla bean paste 50ml full-fat milk 30g sprin­kles of your choice (made

with nat­u­ral colour­ing), to dec­o­rate

YOU'LL NEED 10cm ring cut­ter or 6cm mini ring cut­ter

1 Put the ic­ing sugar, vanilla bean paste and half the milk into a bowl and stir.

2 While mix­ing, grad­u­ally add the rest of the milk un­til you have a smooth mix­ture.

3 Us­ing a tea­spoon, scoop up a blob of ic­ing and twirl it around in a cir­cu­lar mo­tion to stop any ex­cess from drip­ping.

4 Spoon the ic­ing onto each cooled dough­nut and spread it out so that it evenly cov­ers the top. Don’t worry if a lit­tle drips down the sides, it adds to the ef­fect! Add sprin­kles and leave to set.

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