| Ingredient | Method |
| Dough: 180g HP flour 60g wholemeal flour 20g milk powder 3/4 tsp salt 1.5 tsp instant yeast 70g caster sugar ±100ml water 25g butter 70g steamed puree potato rainbow icing glaze: A: 100g Confectioners' sugar 1 tbsp glucose syrup, appr 15g 10ml milk/water 10g butter, soften 5ml lemon juice B: 1 drop of red, yellow, blue, green food coloring | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients and mashed potato in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface and knead lightly. Rest for 15 minutes. 3. With a rolling pin, roll out half of the dough to about ½″ thickness. Cut with a round, sharp cookie cutter (about 3″ diameter) then make the holes with a smaller cookie cutter (about 1″ diameter), saving the holes. （若在操作过程中不易擀开且边缘的面团会回弹，表示松弛不够，可再放置一会再操作）。 4. Place each doughnut on the tray in the oven to rise the doughnuts until doubled in size about 30 minutes. 5. Bake at 180 degree Celsius for 15-20 minutes. Remove from oven and cool on wire rack. 6. Glaze: mix well the glaze ing A until combined without any lump. If your icing mixture is too watery, add more sugar. If it's too thick, add more milk. Divide the icing into 4 portions and mix with food colorings to create yellow, red, green and blue colors. 7. Prepared a plate that big enough to accommodate the donuts. 8. By using a spoon, spoon the red icing in a long line into the plate. Repeat this for the rest of the color icings. 9. Carefully dip the donut into the plate so that the icing covers the top. Plate your donut and repeat this process. Allow glaze to dry completely before storing donuts in an airtight container. |
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