These homemade Easter doughnuts are the ultimate weekend activity to do with the kids. Decorate with coloured icing, sprinkles and Easter eggs for a special treat to share with loved ones
Note: + cooling & 2 1/4 hours standing time
- 3 tsp (1 1/2 sachets/10.5g) dried yeast
- 80g butter
- 1 cup (250ml) milk
- 3 cups (450g) plain flour
- 1/4 cup (55g) caster sugar
- 1/2 tsp salt
- 2 Coles Australian Free Range Egg yolks
- 2 tsp vanilla extract
- Canola oil, to deep-fry
- 3 cups (450g) pure icing sugar, sifted
- 1/3 cup (80ml) lukewarm milk, extra
- Pink, yellow, orange and green food colouring
- Assorted sprinkles, to decorate
- Speckled Easter eggs, to decorate
Combine the yeast and 1/4 cup (60ml) lukewarm water in a small bowl. Place butter and milk in a saucepan over low heat. Cook, stirring, for 2 mins or until butter melts. Cool slightly. Place the flour, yeast mixture, butter mixture, sugar, salt, egg yolks and vanilla in a bowl and stir until a soft, sticky dough forms. Cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Turn dough onto a lightly floured surface and gently knead until smooth. Roll out to a 1cm-thick disc. Lightly dust a 7cm round pastry cutter and a 2cm round pastry cutter with flour. Cut out doughnuts and place on the lined tray, rerolling the excess. Loosely cover and set aside for 15 mins to rise slightly.
Add enough oil to a large saucepan to come 10cm up the side. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread turns golden brown in 15 secs). Cook doughnuts, in batches, for 2 mins each side or until golden brown and puffed. Transfer to a plate lined with paper towel to cool.
Combine the icing sugar and extra milk in a bowl. Divide icing evenly into 4 small bowls. Use food colouring to tint portions pink, yellow, orange and green. Dip the doughnuts in icing, then place on wire racks. Decorate with the sprinkles and speckled eggs. Set aside for 1 hour or until set.