Christmas doughnuts

MAKES 14-16 PREP 50 mins plus 2 hrs proving and setting

COOK 10 mins (depending on batches) MORE EFFORT V 75g unsalted butter 250ml whole milk 4

500g strong white flour, plus extra

for dusting

2 x 7g sachet fast action yeast

50g caster sugar

½ tsp fine salt

1 large free-range egg

500ml Crisp ‘n Dry, for deep-frying

FOR THE DECORATION 400g icing sugar

2-3 drops of red food colouring gel 2-3 drops of green food colouring gel

Put the butter and milk in to a bowl and microwave in 10-sec bursts. Do this until the butter has melted and the milk is warm. Stir and set aside to cool slightly.

Tip the flour, yeast, sugar and salt into a large bowl and mix to combine using your hands or a stand mixer. Crack in the egg and gradually pour in the milk mixture – go slowly, as you may not need it all. Bring everything together with your hands (or the hook attachment of your stand mixer) to form a rough dough, making sure all the flour is mixed in. Continue to knead for 8-10 mins until the dough is soft and springs back. Place in a bowl, cover and leave to prove in a warm place for 1 hr until doubled in size.

Roll the dough out on a lightly floured surface to a 1½cm thickness, then cut out as many 7cm and 3cm circles as you can. Re-roll the trimmings (including the middles) and stamp out more, if you can. Line a baking tray with baking parchment and place the doughnuts onto it. Cover and leave to prove for 30 mins.

Following manufacturer’s instructions, fill a deep-fat fryer with the oil, or a heavy-based pan, ensuring it is no more than a third full (you may need more or less oil depending on the size of your fryer/ pan). Heat to 180C or until a cube of bread dropped in browns in 30 secs. Using a floured spatula, carefully lift two or three doughnuts from the tray and slide them into the hot oil. Fry for 1 min on each side until puffed up and golden brown, then using a slotted spoon or tongs, remove to a tray lined with kitchen paper. Repeat with the remaining doughnuts.

5 To make the glaze, sift the icing sugar into a bowl and gradually mix in 4 tbsp water until you have a thick icing that just falls off the spoon. If needed, add a bit more water. Equally divide the icing sugar between three bowls, then add the red colouring into one, the green into another and keep the third white.

6 Dunk each doughnut into the icing, using as much of each colour as you like. Tap off any excess and leave to set for 30 mins. Add the leftover red, green and white icings to three separate piping bags and cut a small hole at the top. Pipe the white icing in zig zags on top of the green

and red glazed doughnuts and red or green icing on top of the white.