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Decorative Doughnuts

Posted December 5, 2016 by Squires Kitchen Shop

Decorative Doughnuts

The trend for gourmet fast food is still going strong and what better way of indulging than with fresh, homemade doughnuts? Top with pretty fondant icing and edible sprinkles for decorative delights.
You will need
  • 7g (just under ¼oz) dried yeast
  • 60ml (2fl oz) warm water
  • 350ml (13¼ fl oz) warm milk
  • 625g (1lb 6oz) plain flour
  • 100g (3½oz) caster sugar
  • 1tsp salt
  • 2 medium eggs
  • 70g (2½oz) unsalted butter
  • 1lt (1¾ pints) vegetable oil
  • Round cutters: 2.5cm and 6.5cm (1" and 2½")
  • Cooking thermometer
For the doughnuts

  1. Mix the yeast with the warm water. Place the milk, flour, sugar, salt, eggs, softened butter and yeast solution in a mixer with a dough hook and knead for five minutes until the dough is glossy and has formed a ball.
  2. Cover the bowl in cling film and leave in a warm place until the dough has doubled in size.
  1. Roll the dough on a coloured surface to a 1.5cm (½”) thickness. Cut out circular discs with a 6.5cm (2½”) cutter then cut out a hole from the middle of each one using a 2.5cm (1”) cutter.
  2. Place them on a floured tray, cover with oiled cling film and leave until they double in size.
  3. Heat the oil in a saucepan until it reaches 170°C (325°F).
  4. Carefully place one or two doughnuts (depending on the size of the pan) in the oil, cooking on each side for 2–3 minutes or until golden-brown. Remove from the pan and leave on kitchen paper to soak up the oil and cool.
For the decoration

  1. Make up the fondant icing mix, add some liquid food colour. Pour out your chosen topping onto a plate.
  2. Dip one half of the doughnut into the fondant, allow any excess to run off back into the bowl then dip it into the topping.
Keep reading

You’ll find some great step-by-step tutorials and many more from top cake designers in the December/January 2016–17 issue of Cakes & Sugarcraft magazine, out now. It’s packed with the latest trends and original, easy-to-follow tutorials that you won’t find anywhere else.

Cakes & Sugarcraft is published six times a year in January, March, May, July, September and November – subscribe today to save 20% on cover price and receive the latest issue!

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