For the Dough
- 500g cake flour, plus extra for dusting
- 50g caster sugar
- 10g instant yeast
- 140ml warm full cream milk
- 5 medium eggs
- 250g at room temperature Kerrygold Naturally Softer Irish Butter
- Oil for frying
For the Glaze
- 175g icing sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- Pink food colouring
- Funfetti sprinkles
For the DoughnutsWhisk the flour, sugar, and salt into the bowl of a mixer, fitted with a dough hook, add in the yeast.
Add the milk and eggs and mix for 7-8 minutes until a smooth dough is formed.
Knead the dough at slow speed for 4-5 minutes then gradually start to add the butter.
Once all the butter has been fully incorporated and the dough is smooth and sticky, increase the speed and knead for a further 6 minutes.
Cover the bowl with cling film and place in the fridge for 8 hours or overnight.
Gently roll out the dough to a 6mm thickness, cut out the doughnuts with a 7cm heart or round cutter. Cover loosely with greased plastic wrap and let the doughnuts rise for 30 minutes to an hour until doubled in size.
Heat the oil on medium-high heat (until it reaches 180°C) and fry doughnuts for 2-3 minutes per side.
Remove from the oil with a slotted spoon and drain on kitchen paper. Wait for the doughnuts to cool before glazing.
For the GlazingTo make the glaze, whisk the icing sugar, water, vanilla extract, and food colouring until smooth.
Dip each doughnut in the glaze and set on a cooling rack, add sprinkles and allow to rest.
Store in an airtight container.
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