Prep 15 mins
Cook 15 mins
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.
- 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
- 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.
- 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.
- 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.
- Dip doughnuts into warm glaze and decorate with sprinkles.
Something got lost in the translation of this recipe. I followed the directions and the result was a flat, dense puck! Someone might want to test this and re-post!