Donut Wall
These donuts, designed in different colours and with different toppings, look so good they’re insta-worthy. Never throw away the donut holes.
kids’ tips
Mix the icing and food colouring well so there are no streaks. Don’t let the icing set before adding the toppings as otherwise they won’t stick
Prep & cook time 1 hour [+ proving]
Makes 12
- 70g unsalted butter, melted
- 1⅓ cups (330ml) milk
- 2 eggs
- 1 egg yolk
- 2 tsp vanilla bean paste
- 1 tsp sea salt flakes
- 5½ cups (825g) plain flour, sifted
- ½ cup (110g) caster sugar
- 3 tsp dried yeast
- 1 cup (220g) caster sugar, extra
- 2 tsp ground cinnamon
- vegetable oil, for deep-frying
- Whisk butter, milk, eggs, egg yolk, vanilla
- and salt in a large bowl until combined.
Combine flour, sugar and yeast in the bowl of an electric mixer fitted with a dough hook. With motor operating on low, gradually add egg mixture. Increase speed to medium; knead for 10 minutes or until dough is smooth, elastic and forms a ball (see step 1 of step-by-step images). Transfer dough to a lightly greased large bowl (see step 2 of step-by-step images). Cover and stand in a warm place for 1½ hours or until doubled in size.
Turn dough onto a lightly floured surface. Knead gently until smooth. Roll dough until 1.5cm thick. Using a floured 7cm round cutter, cut 12 rounds from dough (see step 3 of step-by-step images). Using a floured 3cm round cutter, cut centres out of rounds.
Place donuts on a lightly floured large baking tray. Cover and stand in a warm place for 1 hour or until doubled in size. (This proving process is important so the dough fluffs up when fried.)
Meanwhile, combine extra sugar and cinnamon in a shallow baking tray.
Heat the oil in a large saucepan to 180°C on a sugar thermometer (or until the handle of a wooden spoon bubbles when placed in the oil). Deep-fry donuts, in batches, for 1 minute each side or until puffed and golden (see step 4 of step-by-step images). Drain on a wire rack. Toss donuts immediately in cinnamon sugar.
FAIRY BREAD
Prep & cook time 1 hour 30 mins [+ standing]
Makes 12
- 2½ cups (400g) pure icing sugar, sifted
- 2½ tbsp water
- ½ tsp pink food colouring
- 12 cinnamon donuts (see recipe opposite)
- 6 slices white bread
- 30g unsalted butter, softened
- ½ cup (50g) 100’s & 1000’s
To make pink icing, whisk icing sugar and the water in a small bowl with an electric mixer on low until combined. Add food colouring and whisk until well combined and
smooth (see step 5 of step-by-step images). If icing starts to thicken, stir to loosen.
Dip donuts, one at time, into icing, allowing excess to drip off. Place on a wire rack over a baking tray.
Spread each slice of bread with butter. Sprinkle with 100’s & 1000’s. Remove crusts and cut into quarters.
Using the picture as a guide, top each donut with two fairy bread pieces. Stand for 30 minutes or until icing is set.
MELLOW YELLOW
Prep & cook time 1 hour 30 mins [+ standing]
Makes 12
- 2½ cups (400g) pure icing sugar, sifted
- 2½ tbsp water
- ½ tsp yellow food colouring
- 12 cinnamon donuts (see recipe opposite)
- yellow sprinkles
- yellow candy balls
To make yellow icing, whisk icing sugar and the water in a small bowl with an electric mixer on low until combined. Add food colouring and whisk until well combined and
smooth (see step 5 of step-by-step images). If icing starts to thicken, stir to loosen.
Dip donuts, one at time, into icing, allowing excess to drip off. Place on a wire rack over a baking tray.
Using the picture as a guide, scatter donuts with sprinkles and top with candy balls. Stand for 30 minutes or until icing is set.
BUBBLE BLUE
Prep & cook time 1 hour 30 mins [+ standing]
Makes 12
- 2½ cups (400g) pure icing sugar, sifted
- 2½ tbsp water
- 1 tsp blue food colouring
- 12 cinnamon donuts (see recipe opposite)
- bubble gum, cut into pieces
To make blue icing, whisk icing sugar and the water in a small bowl with an electric mixer on low until combined. Add food colouring and whisk until well combined and
smooth (see step 5 of step-by-step images). If icing starts to thicken, stir to loosen.
Dip donuts, one a time, into icing, allowing excess to drip off. Place on a wire rack over a baking tray.
Using the picture as a guide, decorate donuts with gum pieces. Stand for 30 minutes or until icing is set.