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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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These doughnuts are best eaten warm. You can tint the icing with food colouring if you like, or add a little cocoa powder. Or, skip the icing, brush the hot doughnuts with melted butter, and then sprinkle them with cinnamon and sugar. From the January 2009 issue of recipes + magazine. Ingredients:
1 egg |
1/2 cup caster sugar |
2 teaspoons vanilla extract |
1/2 cup milk |
50 g butter |
2 cups plain flour |
2 teaspoons baking powder |
1 1/2 cups icing sugar |
couloured candy sprinkles, to decorate |
Directions:
1. Using an electric mixer, beat egg, sugar, and 1 teaspoon vanilla in a small bowl until creamy. Stir in milk and half the butter. Stir in combined sifted flour and baking powder to form a soft dough. Cover with plastic food wrap; chill for 30 minutes.
2. Preheat oven to 200°C Line a large baking tray with baking paper. knead dough gently on a lightly floured surface. Pat dough to 1-1 1/2cm thick. Using a 5cm floured biscuit cutter, cut dough into 16 rounds. Using 2.5cm cutter, cut out the centre of each round. Place doughnuts (and centres) on prepared tray. Bake for 12-15 minutes or until golden brown.
3. Meanwhile, combine icing sugar, remaining vanilla, and 1 1/2 - 2 tablespoons boiling water in a medium heatproof bowl; stir to make a runny glaze.
4. Dip doughnuts into warm glaze and decorate with sprinkles.
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