These beautiful mini doughnuts have an mouthwatering glaze.
- 1 3⁄4 tsp instant yeast 1⁄4 cup lukewarm milk 380 grams cake flour
- cup sugar 1 tsp salt
- 3 eggs
- 70 grams butter
- Oil, for frying
- 2 cups frozen raspberries 2 cups frozen strawberries 2 cups frozen blueberries 1⁄4 cup sugar
- 4 tsp lemon juice
- 41⁄2 cups icing sugar
- Edible flowers
WHISK together yeast and warmed milk and set aside for a few minutes until it begins to foam.
MEANWHILE, combine flour, sugar, and salt in the bowl of a stand mixer.
ADD yeast mixture, eggs and butter to the dry ingredients and bring them together to form a cohesive dough using the dough hook attachment.
KNEAD dough for 6 minutes or until smooth and elastic. The dough will be sticky.
TIP dough out onto a floured surface and knead for a minute to absorb the flour. TRANSFER dough to a lightly oiled bowl and place in a warm spot to proof for 1 hour or until doubled in size.
TIP dough out onto a well-floured surface, use a rolling pin to evenly roll the dough out to 0.5-1cm thick, removing some of the air as you roll.
USE a 7cm round cutter to cut out the doughnuts. Dip the cutter into some flour before cutting each circle of dough to prevent sticking. To cut out the middle hole, use the base of a piping tip. Scraps can be re-rolled once more to make 15-18 doughnuts in total.
PLACE doughnut rings on a lightly floured baking tray, cover with cling film and proof until doubled in size, about 30-45 minutes.
HEAT oil in a large pot to 175°C, making sure to maintain this temperature during frying. To check if the oil is hot enough, place one of the doughnut holes in the oil. If it begins to fry and floats to the surface, the oil is ready.
FRY doughnuts for 10-15 seconds on either side or until lightly golden.
USE a slotted spoon to remove the doughnut and place them on a wire rack lined with paper towel. Allow to cool.
COOK raspberries with 2 tablespoons of sugar and 1 teaspoon of lemon juice in a small pot over medium heat. Bring to the boil, then reduce to a simmer. Simmer until the raspberries have completely broken down and the sugar has dissolved, about 5 minutes. Strain raspberry mixture through a fine-mesh sieve into a small bowl, discarding the seeds and pulp. Repeat with the frozen strawberries and blueberries separately, using a potato masher to help press out the juices when cooking. Strain each into its own bowl, discarding the pulp left behind.
ADD 1 1⁄2 cups of icing sugar to each bowl of berry juice, mix together with a stick blender until smooth. If the glaze seems a bit too thin, add more icing sugar a tablespoon at a time until the right consistency is reached.
DIP doughnuts in the glaze, allowing any excess glaze to drip off. Double dip if necessary. Decorate with edible flowers and serve.
HANDS-ON TIME 1 hour 40 min | TOTAL TIME 3 hours 25 min | MAKES 15-18 doughnuts | VEGETARIAN
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