Iced Doughnuts

Freshly fried doughnuts are a joy and these Easter-inspired ones are sure to raise a smile. Best eaten on the day they’re made (believe us, that isn’t hard!), decorate them with any sugar sprinkles you like.

Hands-on time 40min, plus cooling and rising. Cooking time about 15min. Makes 10 FOR THE DOUGHNUTS  100ml whole milk

 50g butter, chopped

 1 medium egg, beaten

 1tsp vanilla extract

 225g strong white flour, plus extra to dust

 30g caster sugar

 7g sachet fast-action dried yeast  Sunflower oil, to grease and deep-fry TO DECORATE  250g icing sugar  Pink, green and yellow food colouring pastes or gels  Sugar sprinkles, our Easter shapes were from Culpitt

1 For the doughnuts, in a small pan gently heat the milk until just steaming. Remove from the heat and stir in the butter until melted. Set aside until just warm, then stir in the egg and vanilla.

2 In a large bowl, mix the flour, sugar, yeast and a pinch of fine salt. Add the milk mixture and stir with a wooden spoon to make a soft, slightly sticky dough. Tip on to a lightly floured work surface and knead for 10min, or until smooth and elastic. Return to the bowl, cover and leave to rise in a warm place for 1hr, or until doubled in size.

3 Line a large baking sheet with baking parchment. Scrape the dough on to a work surface and knead briefly. Divide into 10 equal pieces (weigh for best results). Working quickly to prevent the dough drying out, shape the pieces into neat balls and arrange on the lined sheet, spacing apart. Press balls down lightly with the palm of your hand.

4 Cover loosely with greased clingfilm (oil-side down) and leave to rise again for 1hr, or until almost doubled in size.

5 Fill a large, heavy based, high-sided pan with oil so it’s 1/3 full and heat to 180°C. Meanwhile, dip a 3cm cutter (or a small shot glass) into flour and use to stamp out the centres of the doughnuts (see GH TIP).

6 Working in batches, and monitoring the oil temperature, fry the doughnuts

for 1min per side, or until golden and puffed. Using a slotted spoon, lift on to kitchen paper to drain. Cool.

7 To decorate, sift the icing sugar into a large bowl and mix in just enough cold water to make a thick but spreadable icing. Divide between 3 bowls and dye each to your desired shade with a different food colouring gel.

8 Spread icing on top of each doughnut, or carefully dunk the tops into the icing. While wet, decorate with sprinkles. Allow to set before serving.

PER DOUGHNUT (without sprinkles) 288cals, 3g protein, 11g fat

(4g saturates), 44g carbs

(29g total sugars), 1g fibre