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Betty Bossi Koch-Center
12-hole doughnut tin (each hole approx. 7 cm in diameter), greased
How it's done
Mix together the flour, sugar, salt, yeast and lemon zest. Stir the milk, butter and egg, add to the mixture, and knead into a smooth dough.
Divide the dough into 12 portions, shape in little balls, flatten a little, then push into the prepared tin. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
For approx. 10 mins. in the centre of an oven preheated to 220°C. Remove the doughnuts, cool on a cooling rack.
Combine the icing sugar with 2 tbsp of the reserved lemon juice to form a thick glaze. Take 6 doughnuts and dip the top half into the glaze, place on a rack, sprinkle with desiccated coconut. Decorate the ears, eyes and nose with fondant icing and sugar decorating pen, allow to dry for approx. 20 mins.
Combine the icing sugar and red food colouring with 2 tbsp of the reserved lemon juice to form a thick glaze. Take 6 doughnuts and dip the top half into the glaze, place on a rack. Decorate the ears, eyes and nose with fondant icing and sugar decorating pen, allow to dry for approx. 20 mins.
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