Pastel Easter Doughnuts Recipe from BakeGood.ca

They would be remiss to exclude a recipe that utilizes delicious chocolate eggs. This Pastel Easter Doughnuts recipe from BakeGood.ca combine some of the most fun parts of the spring holiday, including delicious treats, bright pastel colours, and everyone’s favourite candy-coated chocolate eggs.

Pastel Easter Doughnuts

Ingredients:

Doughnuts:

• 1/3 cup milk
• 1/3 cup water
• 1 (2-1/4 tsp.) envelope Fleischmann’s® Traditional Yeast
• 2 to 3 cups of all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon freshly grated lemon peel
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 3 tablespoons butter OR margarine, softened
• 1 egg
• 1/2 cup butter OR margarine, melted
• 1/2 cup sugar
• 2 teaspoons ground cinnamon

Icing:

• 1 Cup plus 1 tbsp Unsalted Butter, Softened
• 3 – 3 1/4 Cups Icing Sugar
• 1 tsp Vanilla Extract
• 1 tbsp – 4 tbsp Milk
• Gel Food Colouring

Topping:

• 1/2 Cup Candy Coated Chocolate Eggs, Chopped

Directions:

Doughnuts:

1. Heat milk and water until warm (100ºF to 110ºF) in a small saucepan. Add yeast and
   allow to rest for 5 minutes.
2. Combine 1-1/2 cups flour, 3 tablespoons sugar, salt, lemon peel, and nutmeg in a
   large mixer bowl. Add 3 tablespoons butter, egg, and yeast mixture. Beat until
   combined. Add enough remaining flour to make a soft dough.
3. Knead dough on a lightly floured surface for 6 to 8 minutes, until dough is smooth and
   elastic. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover
   and let rise until doubled in size; about 45 minutes.
4. Punch the dough down. Roll dough into a 10 x 5-inch rectangle on a lightly floured surface. Cut doughnut shapes with floured doughnut cutter. Reroll dough as needed, first letting the dough rest for a few minutes. Place on greased baking sheet. Cover and let rise until doubled in size, about 30 minutes.
5. Dunk doughnuts in melted butter and return to the baking sheet. Bake for 10 to 15
   minutes in preheated 375ºF oven, or until lightly browned. Remove from the baking
   sheet and cool slightly on a wire rack.

Icing:

1. Beat butter at the medium-low speed of an electric mixer until smooth and creamy (1
   to 2 minutes.)
2. Gradually add 6 cups powdered sugar, vanilla bean seeds, and vanilla extract with a
   mixer at low speed, scraping the bowl occasionally. Mix until blended.
3. Beat at medium-high speed for 3 to 5 minutes, until the buttercream is light and airy, and
   nearly white. If needed, add the additional powdered sugar or milk until desired
   consistency.
4. Add food colouring a few drops at a time, if desired. Mix well until the desired colour
   is achieved.
5. Using a spatula, spread the frosting on top of the doughnuts. Sprinkle with crushed
   chocolate eggs.