Mini iced doughnuts

Step 1

Combine flour, sugar, yeast and salt in a bowl. Make a well. Mix in milk, butter and egg until dough starts to come together – it may be sticky.

Step 2

Knead on a well-floured surface until smooth. Place in a greased bowl. Cover. Prove for 1 1/2 hours or until dough has doubled in size.

Step 3

Punch down the dough. Knead on a lightly floured surface for 2 minutes or until smooth. Roll out dough until 1cm thick. Rest dough for 2 minutes.

Step 4

Use a 5cm round cutter to cut out discs. Use a 2cm round cutter to cut out centres.

Step 5

Deep-fry for 40 seconds each side or until golden and puffed. Cool doughnuts.

Step 6

Whisk 1 egg white in a bowl until foamy. Stir in 275g (1 3/4 cups) pure icing sugar, sifted. Stir in 2 teaspoons lemon juice and 4 drops red food colouring.

Step 7

Dip the top of each doughnut into the icing to coat, shaking off excess. Dip half the iced surface into hundreds and thousands. Place on a baking tray to set.