Pink-Glazed Donut Holes with Sprinkle Topping

1. 1 Wheat flour 34 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 22 ml
3. 3 Dry yeast to taste
4. 4 Sugar 9 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.1 pcs
6. 6 Butterpack 180 g ≈ $1.58 6 g
7. 7 Salt to taste
8. 8 Sunflower oil 14 ml
9. 9 Powdered sugar 17 g
10. 10 Beetroot≈ $2.50 per kg 7 g
11. 11 Sesame seeds 2 g
12. 12 Mixed nutspack 200 g ≈ $5.00 4 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix warm milk², yeast, and sugar, then let sit for 10 minutes until frothy.

2. Add the egg, melted butter⁶, salt, and flour, kneading until a soft dough forms.

3. Cover and let rise for 40 minutes, until noticeably doubled in size.

4. Roll out the dough, cut into donut shapes, and let rest for 15 minutes.

5. Fry in hot oil for 1.5–2 minutes per side until golden brown.

6. Strain beet¹⁰ juice, mix with powdered sugar and a spoonful of milk² until a thick glaze forms.

7. Dip donuts in glaze, sprinkle with sesame seeds or nuts, and let set for 10 minutes.