It’s amazing how a batch of iced donuts cooling on the kitchen table can get my children’s and grandchildren’s attention immediately lol . I have baked for my family for many years, and can tell you now that few things bring people into the kitchen faster than the sight of glossy pink icing and a cheerful shower of hundreds and thousands.
I still remember the first time I made ring donuts at home and being worried they would not look or taste quite right. However, once I dipped those golden rings into a bowl of soft pink icing, all that doubt disappeared. The icing settled into a smooth, shiny layer. Then I scattered the hundreds and thousands over the top. In seconds, they looked like something from a proper bakery window.
Freshly made donuts have a texture that shop-bought ones simply cannot match. The outside feels lightly crisp, while the inside stays soft and fluffy. When you bite through the icing, you get that gentle sweetness first. Then the tender dough follows. It is comfort in its simplest form.
Pink icing has always been my favourite for these treats. It feels joyful and a little nostalgic. Children love the colour. Grown-ups pretend they do not mind, but they always reach for one. I mix the icing until it flows slowly from the spoon. It must not be too thin. It must not be too thick. Once the donuts have cooled slightly, I dip each one carefully and lift it out with a little twist.
Then comes the best part. I let the icing settle for a moment. After that, I add the sprinkles. Hundreds and thousands are a classic choice. They add colour, crunch, and a touch of fun. Yet there are so many other toppings you can use to make each batch feel different.
Here are some lovely ideas to sprinkle over freshly iced ring donuts:
- Chocolate strands
- Crushed freeze-dried strawberries
- Chopped toasted hazelnuts
- Flaked almonds
- Desiccated coconut
- Mini chocolate chips
- Crushed honeycomb pieces
- Lemon zest
- Edible glitter for a party touch
- Cinnamon sugar
- Chopped pistachios
- Crushed biscuits
- Tiny fudge cubes
Each topping changes the mood of the donut. For example, chopped nuts add crunch and depth. Coconut brings a gentle sweetness. Lemon zest gives a fresh lift that balances the icing beautifully. If I am baking for a birthday, I might add edible glitter. If I want something cosy for a rainy afternoon, I choose cinnamon sugar instead.
Over the years, I have learned that donuts are best enjoyed the day they are made. They taste softer, lighter, and far more indulgent. So I often make them when I know friends are coming round. They sit in a neat row on a wire rack, looking bright and welcoming. People cannot resist them.
In truth, iced donuts are not just about sugar and sprinkles. They are about sharing. They are about laughter in the kitchen and sticky fingers at the table. Most of all, they are about that little moment of joy when you pick one up, admire the pink icing, and take that very first bite.
Iced Donuts
Equipment
- Stand mixer with dough hook, optional
- 3 cm round cutter for the centre
- Large heavy-based saucepan or deep fryer
- Thermometer helpful but not essential
- Baking Tray to place under rack
Ingredients
For the Dough:
- 500 g strong white bread flour
- 7 g fast-action dried yeast
- 50 g caster sugar
- ½ tsp salt
- 250 ml whole milk lukewarm
- 60 g unsalted butter softened
- 2 medium eggs free range
For Frying:
- 1.5 litres vegetable oil
For the Pink Icing:
- 250 g icing sugar
- 3 tbsp warm water
- 3 drops pink food colouring
- 3 tbsp hundreds and thousands
Instructions
Make the Dough:
- Place the flour, yeast, sugar and salt into a large bowl. Keep the salt and yeast on opposite sides at first. Mix gently.500 g strong white bread flour, 7 g fast-action dried yeast, 50 g caster sugar, ½ tsp salt
- Add the lukewarm milk, eggs and softened butter. Stir with a wooden spoon until a rough dough forms.250 ml whole milk, 60 g unsalted butter, 2 medium eggs
- Tip the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. If you use a stand mixer, knead for about 5 minutes on medium speed.
- Place the dough into a lightly oiled bowl. Cover with a clean tea towel. Leave it in a warm place for 1–1½ hours until doubled in size.
Shape the Doughnuts:
- Tip the risen dough onto a lightly floured surface. Press it down gently to remove excess air.
- Roll the dough to about 1.5cm thick. Cut out rings using the larger cutter. Then cut out the centres with the smaller cutter.
- Place the shaped doughnuts onto lightly floured baking trays. Cover loosely with a tea towel. Leave them to rise again for 30–45 minutes. They should look puffy and airy.
Fry the Doughnuts:
- Pour the oil into a deep, heavy-based saucepan. Heat it to 170–180°C. If you do not have a thermometer, test with a small piece of dough. It should sizzle and rise to the surface quickly without burning.1.5 litres vegetable oil
- Lower two or three doughnuts into the oil at a time. Do not overcrowd the pan. Fry for about 1–2 minutes per side until golden brown.
- Lift them out with a slotted spoon. Place them on a wire rack with a tray underneath to catch excess oil. Allow them to cool slightly before icing.
Prepare the Icing:
- Sift the icing sugar into a bowl. Add warm water one tablespoon at a time (may need up to 4). Stir until smooth and thick but pourable.250 g icing sugar, 3 tbsp warm water
- Add a few drops of pink food colouring. Mix until you reach your desired shade.3 drops pink food colouring
Ice and Decorate:
- Dip the top of each slightly warm doughnut into the icing. Twist gently as you lift it out to prevent drips.
- Place back onto the wire rack. Immediately scatter over the hundreds and thousands while the icing is still wet.3 tbsp hundreds and thousands
- Leave for 15–20 minutes so the icing can set.