By Sarah-Kim Watchorn
“These doughnuts are smaller than usual, they’re a perfect size for kids and are great to make with them. I’ve added some spice to the mix but you can omit if you prefer it without, same for the icing.”
Firstly, get the doughnut mix ready. Put the doughnut ingredients, except for the butter in a stand-alone mixer and beat until smooth and combined. While you continue to mix, add the butter, a little at a time. Once it’s fully incorporated, beat until glossy and smooth, this will take about 5 minutes, use the dough hook for this stage.
Shape, cover and leave and set aside for an hour to double in size.
Then tip on to a surface, you might just have to roll it out slightly but it should be about an inch thick. Using a 2” cutter, cut into 20 pieces. You can shape and re-roll if required, but only do this once. Arrange on a lightly floured tray as you go, with space between each so they can expand. Cover loosely with cling film and leave for at least 50 minutes.
In a saucepan, heat the oil to 180°C, deep enough so the doughnuts can be submerged. Carefully add 6 doughnuts to the oil at a time, being gentle as they are squidgy and you don’t want them to lose their shape. They’ll puff up and go golden in the oil, give them about a minute each side. Make sure to keep an eye on the oil temperature and bring it back up to temperature after each batch as the doughnuts will reduce the oil temperature once added.
Remove the doughnuts as they cook onto a tray lined with kitchen paper.
Make the glaze by stirring the ingredients together. Pour over the cooled doughnuts.
To decorate, half each pretzel and press two halves into each doughnut to create antlers. Draw on eyes and mouth with the food colouring tube. Shape the red fondant into 20 small rounds, flatten and press into the middle as a nose.