Flamingo Fairy Bread Donuts

Cook Time 1 hour 30 minutes + proving time

Servings 12


For the donuts

70g unsalted butter, melted

1⅓ cups (330ml) milk

2 eggs

1 egg yolk

2 tsp vanilla bean paste

1 tsp sea salt flakes

5½ cups (825g) plain flour, sifted

½ cup (110g) caster sugar

3 tsp dried yeast

1 tsp (220g) caster sugar, extra

2 tsp ground cinnamon

Vegetable oil, for deep-frying

For assembly

2½ cups (400g) pure icing sugar, sifted

2½ tbsp water

½ tsp pink food colouring

6 slices white bread

30g unsalted butter, softened

½ cup (50g) 100’s & 1000’s or flamingo sprinkle


Whisk butter, milk, eggs, egg yolk, vanilla and salt in a large bowl until combined.

Combine flour, sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. With the motor operating on low, gradually add egg mixture. Increase speed to medium; knead for 10 minutes or until dough is smooth, elastic and forms a ball. Transfer dough to a lightly greased large bowl. Cover and stand in a warm place for 1½ hours or until doubled in size.

Turn dough onto a lightly floured surface. Knead gently until smooth. Roll dough until 1.5cm thick. Using a floured 7cm round cutter, cut 12 rounds from dough. Using a floured 3cm round cutter, cut centres out of rounds.

Place donuts on a lightly floured large baking tray. Cover and stand in a warm place for 1 hour or until doubled in size. (This proving process is important so the dough fluffs up when fried.)

Meanwhile, combine extra sugar and cinnamon in a shallow baking tray.

Heat the oil in a large saucepan to 180°C on a sugar thermometer (or until the handle of a wooden spoon bubbles when placed in the oil). Deep-fry donuts, in batches, for 1 minute each side or until puffed and golden. Drain on a wire rack. Toss donuts immediately in cinnamon sugar.

To make pink icing, whisk icing sugar and the water in a small bowl with an electric mixer on low until combined. Add food colouring and whisk until well combined and smooth. If icing starts to thicken, stir to loosen.

Dip donuts, one at time, into icing, allowing excess to drip off. Place on a wire rack over a baking tray.

Spread each slice of bread with butter. Sprinkle with 100’s & 1000’s. Remove crusts and cut into quarters.

Top each donut with two fairy bread pieces. Stand for 30 minutes or until icing is set.

Kids Tips

Mix the icing and food colouring well so there are no streaks. Don’t let the icing set before adding the toppings as otherwise they won’t stick.


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