Rainbow Sprinkle Doughnuts

Fluffy, golden-fried ring doughnuts with a sweet iced coating and a generous scatter of rainbow sprinkles. Decorated with our icing tubes to add names, patterns, or playful designs. Pure nostalgic joy in every bite.

Ingredients

• 500g strong white bread flour
• 7g fast-action dried yeast
• 50g caster sugar
• 1 teaspoon salt
• 250ml warm whole milk
• 2 large eggs
• 50g unsalted butter, melted
• Vegetable oil, for deep frying

For the Icing:

• 300g icing sugar, sifted
• 3–4 tablespoons whole milk
• ½ teaspoon vanilla extract
• Food colouring (optional)

For Decorating:

• Ready-to-use icing tubes in your chosen colours
• Rainbow sprinkles

Instructions

Make the Dough: Mix the flour, yeast, sugar, and salt in a large bowl. Make a well in the centre and add the warm milk, eggs, and melted butter. Mix until a soft, sticky dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 5–6 minutes.

Prove: Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave in a warm place for 1–1½ hours until doubled in size.

Shape: Roll the dough out on a lightly floured surface to about 1.5cm thickness. Use a large round cutter (about 8cm) to cut out circles, then use a smaller cutter (about 3cm) to cut out the centres to form rings. Place on a lined baking tray, cover loosely, and prove for another 30–40 minutes until puffy.

Fry: Heat vegetable oil in a deep pan or fryer to 180°C. Carefully lower 2–3 doughnuts at a time into the oil and fry for 2–3 minutes on each side until deep golden brown. Remove with a slotted spoon and drain on kitchen paper. Allow to cool for 10 minutes.

Make the Icing: Mix the icing sugar, milk, and vanilla extract until smooth and thick but pourable. Add a drop more milk if needed — the icing should coat the back of a spoon. Tint with food colouring if desired.

Ice the Doughnuts: Dip the top of each doughnut into the icing, letting any excess drip off. Place on a wire rack and immediately scatter with rainbow sprinkles. Allow to set for 15–20 minutes.

Decorate: Once the icing has set, use your icing tubes to pipe names, dots, zigzags, or patterns on top of each doughnut for a professional finish.

Enjoy: Best eaten on the day they're made, though they'll keep in an airtight tin for up to 2 days. Utterly irresistible.