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Recipe: Dainty doughnuts
Makes 25-30
180ml milk
2x10g sachets of instant yeast
80ml castor sugar
5ml salt
4x250ml Sasko cake flour
180g butter, cut into cubes
3 eggs, beaten
Glaze
375ml icing sugar
25ml cocoa powder
water to mix
Warm the milk in a large jug and add 15ml of the castor sugar and the salt. Sprinkle over the yeast and mix until combined. Set aside for 15 minutes. Combine the flour and remaining sugar in a bowl and rub in the butter. Add the yeast mixture and the eggs to form a dough that is soft but not sticky. Knead well until smooth. Set the dough aside in a warm place to rise until doubled in bulk. Knead lightly then roll out on a lightly floured surface to about 2cm thick. Cut out circles with a 5-6cm cutter and use a smaller cutter to make a hole in the middle. Fry the rings in hot oil until golden brown on both sides. Drain on paper towel. When cool glaze with plain or chocolate glaze. Decorate as desired with sprinkles.
GLAZE: Add enough water to the icing sugar to make a stiff icing. for chocolate glaze. Mix the cocoa powder with the icing sugar before adding the water.
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