MAKES 6 // HANDS-ON 30 min

INGREDIENTS
For the doughnuts
Vegetable oil, to deep-fry
125 ml milk
1 large egg
2 tsp red food colouring
250g flour
2 tbsp sugar
2 tsp baking powder
½ tsp salt
60g unsalted butter, melted
For the icing
20g egg whites
135g icing sugar

METHOD
For the doughnuts
1. Place the oil in a large, heavy-bottomed pot. If you have a deep-fry thermometer, attach it to the pot and begin heating the oil over medium heat to 180°C. Line a baking tray with paper towels.
2. In a bowl, whisk together the milk, egg and food colouring.
3. In another bowl, whisk together the flour, sugar, baking powder and salt.
4. Mix three quarters of the wet ingredients into the dry ingredients, then add the butter. The mixture should form a soft dough. If it is still too stiff, add a little more of the wet mixture.
5. Lightly roll out the dough to about 5 mm thick. Cut out six 10 cm rounds with a biscuit cutter. Then cut out a hole in the middle of each one with a smaller cutter.
6. Once the oil has reached 180ºC, carefully drop the doughnuts into it. Be careful not to overcrowd the pot. Fry the doughnuts, flipping them in the oil, for 3-4 minutes or until golden brown. Use a slotted spoon to transfer the doughnuts to the baking tray. Allow to cool slightly.
For the icing
1. Beat the egg whites, using an electric beater, until light and fluffy.
2. Add the icing sugar gradually, mixing on low speed until fully incorporated and the mixture is shiny.
3. Increase to high speed and beat until mixture forms stiff, glossy peaks, about 5 minutes.
4. Use a pastry bag to pipe icing on to the doughnuts.