Rainbow doughnut holes

See their faces light up when you serve these rainbow doughnut holes, fresh from the oven. Decorated with colourful glaze and sprinkles, they're incredibly easy to make and guaranteed to keep the kids happy.

3:05

To prep

 0:20

To cook

 12

Ingredients

 EASY

Difficulty

 28

Makes

 0

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Rainbow doughnut holes

Super Food Ideas - October 2016 , Page 89
Recipe by Emma Braz

Photography by Vanessa Levis

  • Ingredients
  • Nutrition

Glaze

Energy
296kJ 		Fat saturated
1.00g
Fat Total
2.10g 		Carbohydrate sugars
g
Carbohydrate Total
12.50g 		Dietary Fibre
0.20g
Protein
0.80g 		Cholesterol
3.00mg
Sodium
37.00mg

All nutrition values are per serve.

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  • Method
  • Notes
  1. Step 1

    Whisk yeast and water in a small bowl until yeast dissolves. Set aside.

  2. Step 2

    Place butter and milk in a small saucepan over medium heat. Cook, stirring occasionally, for 3 minutes or until butter melts. Remove from heat. Stand for 10 minutes to cool slightly.

  3. Step 3

    Combine salt, flour and sugar in a large bowl. Make a well. Add yeast and butter mixtures. Stir until a soft, sticky dough forms. knead for 2 minutes or until just smooth.

  4. Step 4

    Place in a large greased bowl. Cover with lightly greased plastic wrap. Stand in a warm place for 1 hour or until dough has doubled in size.

  5. Step 5

    Punch down dough. Turn onto a lightly floured surface. Gently knead for 30 seconds or until just smooth. Divide dough into 4 even portions. Tint 1 portion with pink gel food colouring. Repeat with remaining dough portions and gel food colouring.

  6. Step 6

    Using a lightly floured rolling pin, roll out 1 portion until 1cm thick. Using a lightly floured 3.5cm round cutter, cut out rounds, re-rolling dough when necessary. Place rounds on 2 baking paper-lined trays. Repeat with remaining dough portions. Stand for 30 minutes.

  7. Step 7

    Pour enough oil into a large saucepan to reach 5cm up side of pan. Heat over high heat until oil is hot (see notes). Reduce heat to medium-low. Cook doughnut holes, in 4 batches, for 1 to 2 minutes each side or until light golden. Using a slotted spoon, transfer to a tray lined with paper towel to drain. Cool.

  8. Step 8

    Make Glaze: Place icing sugar and milk in a bowl. Stir until smooth. Divide glaze among 4 small bowls. Using gel food colouring, tint pink, blue, yellow and green.

  9. Step 9

    Dip pink doughnuts into pink glaze. Sprinkle with pink sprinkles. Set aside for 15 minutes or until set. Repeat process with remaining doughnut holes, glazes and sprinkles. Serve.

Heat oil on high heat until it reaches 150C on a candy thermometer. Once it has reached 150C, reduce heat to medium-low before cooking the first batch of doughnuts. Increase the heat to high until it reaches 150C, then reduce to medium-low before cooking the next batch. Repeat process for each batch.

 

Find recipes that make the most of seasonal produce in our spring collection. You may also enjoy our warm salad and pasta collections.

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Rainbow doughnut holes
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