Pastel Doughnuts

New mysteries. New day. Fresh doughnuts. - David Lynch

Makes: 20-25 smallish doughnuts

  • 475g flour 
  • 1 tsp salt 
  • 1 tbsp dried yeast 
  • ½ cup milk, warmed slightly 
  • 2 tbsp tepid water 
  • 90g caster sugar 
  • 90g butter, softened 
  • 2 free-range eggs, beaten 
  • 1 litre cooking oil  

Royal Icing: 

  • 2 free-range eggs, whites only 
  • 150g icing sugar  

1. Sift the flour and salt together.

2. Dissolve the yeast in the milk and water.

3. Mix 150g flour, 1 tsp caster sugar and the dissolved yeast mixture into a smooth paste. Leave to rise for 20 min.

4. When the yeast batter has risen, add small amounts of butter.

5. Once all the butter has been added work in the eggs, one at a time. Add the remaining flour and sugar.

6. Knead the dough in an electric stand mixer with a dough attachment for 10 min, or by hand on a lightly floured surface for 20 min.

7. Place the dough in a bowl and leave in a warm place to rise (dough should double in size) for about 2 hours.

8. Knock back the dough and divide into 50g pieces.

9. Roll each piece into a ball and push a hole through the middle with your thumb to form a ring.

10. Place on a tray to double in size again.

11. Heat the oil in a pot to 190ºC. Carefully place the dough rings into the oil and fry on each side until golden brown. Drain on paper towel.  

For the Royal Icing:  

1. Whisk the egg whites until just foamy.  

2. Slowly add the icing sugar while whisking until all the sugar is mixed in and the icing is smooth.  

2. The icing should lightly coat the doughnuts.

3. Decorate with sprinkles of your choice.