This Little Home

Iced Rainbow Ring Doughnuts

• 450g Strong White Bread Flour
• 1/2 Tsp Salt
• 1/2 Tsp Ground Cinnamon
• 55g Butter
• 7g Yeast
• 25g Caster Sugar
• 180ml Milk
• 1 Egg
• 4-5 Different Food Colours
• Oil for Frying

• 260g Icing Sugar
• 4 Tbsp Water
• 1 Tsp Vanilla Extract
• Multi-coloured sprinkles for decoration

1. Heat the milk until it's luke warm and add the sugar, stir until dissolved.
2. Add the yeast to the milk and stir in, allow to sit for 20 minutes until foamy.
3. In a separate bowl mix the flour with the salt and cinnamon.
4. Add the milk, butter and egg to the flour and mix until it forms a dough.
5. Knead the dough for 10 minutes until it becomes stretchy and elastic.
6. Place the dough into a clean, greased bowl and cover. Leave somewhere warm for an hour until it has doubled in size.
7. Remove the dough from the bowl and divide into 4 or 5 (depending on how many colours you'd like to use).
8. Apply a few drops of the desired colour food colouring to each section of dough and knead in, knocking all the air out as you go.
9. Once coloured, cover each section in a bowl to stop it drying out.
10. On a lightly floured surface roll each piece of dough on thinly and place on top of each other, then roll it together to bind the layers.
11. Using a ring doughnut cutter, cut out the doughnuts and place on a lined, greased baking tray with space between each one to allow them to expand.
12. Place the tray inside a plastic bag and leave for another hour.
13. Heat the oil in a saucepan and fry each doughnut for 2-3 minutes on each side until golden.
14. Remove from the oil and drain the excess oil.
15. Leave the doughnuts to cool.
16. Once the doughnuts have cooled you can make the glaze.
17. Mix the icing sugar with the vanilla and water and add the desired food colouring (optional).
18. Pour the glaze over the doughnuts and dip them into the multi-coloured sprinkles.
19. Leave to set before serving.