Pretty pink doughnuts recipe

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Everybody loves a sweet, sugary doughnut, so what better way to show your love this Valentine's Day than with these gorgeous pink ones. This super-simple edible gift idea uses ready-made doughnuts which you can decorate with coloured icing and sprinkles. Ring the changes to suit any occasion, such as for Mother's Day, a special afternoon tea or a baby shower. See method

  • Serves 10 (makes 10)
  • 20 mins
  • 306 calories / serving

Ingredients

  • 225g icing sugar
  • pink gel food colour
  • 10 ring doughnuts

Decoration ideas

  • heart-shaped sprinkles, dried rose petals, pink 'flower power' roses, chopped pistachios, fresh raspberry pieces, edible pink crystals and strawberry-flavour shimmer crunch

Each serving contains

  • Energy

    1285kj
    306kcal
    15%
  • Fat

    14g 29%
  • Saturates

    6g 32%
  • Sugars

    26g 29%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 43.2g Protein 3.2g Fibre 2.3g

Method

  1. Sift the icing sugar into a bowl. Using a wooden spoon, gradually stir in 3-4 tbsp water, so that the mixture thickens and becomes spreadable. Beat until smooth and thick enough to coat the back of the spoon. Transfer half to a separate bowl. Colour the icing by adding a drop or two of food colour to one bowl to make it pale pink and a few more drops to the other bowl to make it a brighter pink colour.
  2. Put the doughnuts onto a wire rack set over a baking tray. Spread the lighter icing over half of the doughnuts and the brighter icing over the others.
  3. Once the icing begins to set, scatter the doughnuts with the toppings of your choice, working quickly so you finish before the icing sets fully.
  4. Leave the icing to set completely, then serve or put in boxes lined with nonstick baking paper to gift. They will keep for 24 hours.

Tip: If you want to try making your own doughnuts from scratch, try this ring doughnuts recipe. Cook as per the recipe except for the cinnamon sugar coating, simply leave to cool then ice and decorate as above.

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