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Classic Vanilla rainbow doughnuts

Classic Vanilla rainbow doughnuts

Classic Vanilla rainbow doughnuts

By Clem Pedro

170g caster sugar
2 free range eggs
2t vanilla paste
1 cup Clover Classic vanilla
1 1.2T melted butter
4 cups cake flour, extra for dusting
2T baking powder
1t bicarbonate of soda
A pinch of salt
Olive pride for deep-frying
Blue food colouring
Pink food colouring
Purple food colouring

For the glaze:
3T Clover Classic vanilla
1 1/5 cups icing sugar
1t vanilla extract or paste

Cream the sugar and eggs together until pale and fluffy, add the vanilla and Classic vanilla and mix through before adding the butter, cake flour, baking powder, bicarb and salt. Fold through to combine before dividing the batter into 3.
Colour each batch of dough with the 3 separate colours before rolling each of the coloured doughs into a rough, equally sized rectangles. Layer the 3 rectangle over each other before rolling out gently to flatten the dough slightly. Roll the dough into a large sausage shape, working the dough out to extend the size of the sausage.
Begin rolling one end of the dough towards the other end in a spiral motion creating a snail shell like pattern. Roll the spiral round out creating a flatter surface before cutting out using a doughnut cutter, or use a large ring cutter, removing the center with a small cutter.
Preheat the oil for deep frying. Add the doughnuts to the oil and begin frying. The doughnuts will rise to the surface when they’re ready be turned over. Once completely cooked through add the doughnuts to absorbent kitchen paper removing any excess oil.
Prepare the glaze by combining the Clover Classic vanilla, icing sugar and vanilla paste. Once the doughnuts are cool enough to handle, dip the top side of the doughnut into the glaze, turning over carefully and leaving glaze side up to set slightly or serve warm.

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