Red velvet donuts
Roll the dough to about 1 cm thick on a floured surface. Cut or cut circles of 7 cm Ø from the dough and a smaller circle of 3 cm Ø for the hole.
Place the donuts on the baking sheet and leave to rise for another 30 minutes.
Heat a layer of oil in a pan to 170ºC. Bake the donuts in the oil one by one in about 1 minute on both sides until golden brown. Drain on kitchen paper.
For the icing, mix the icing sugar with 2 tablespoons of beet juice. Take the donuts through the glaze and allow to cool.
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