Barbie Cooking Studio

How to make The Australian Women's Weekly Barbie finger bun doughnuts

Doughnut look at this page if you're hungry.

In one of the cooler collaborations of 2018 — even if we do say so ourselves — The Australian Women's Weekly has joined forces with Barbie to create The Australian Women's Weekly Barbie Cookbook.
With recipes by the award-winning pastry chef Anna Polyviou road-tested in The Weekly's Test Kitchen, with the help of Anna's Junior Executive Chef Lola, there is something for all budding chefs to try at home. From eye-catching sweet treats to healthy after-school snacks, these delicious triple-tested recipes are sure to please the kids. (And the big kids!).
So what are you waiting for? Get the kids in the kitchen and give them a whirl now. Here's a sneak-peek of one of our favourite recipes from the book...

Anna's finger bun doughnuts

PREP + COOK TIME: 1 hour
For the finger bun doughnut:
  • 70g butter, melted
  • 1 1/3 cups (330ml) milk
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon sea salt flakes
  • 5 1/2 cups (825g) plain flour
  • 1/2 cup (110g) caster sugar
  • 3 teaspoons dry yeast
  • 1 cup (220g) caster sugar, extra
  • 2 teaspoons ground cinnamon
  • vegetable oil, for deep-frying
  • 2/3 cup (80g) shredded coconut
For the pink icing:
  • 2 1/2 cups (400g) icing sugar, sifted
  • 2 1/2 tablespoons water
  • 1 teaspoon pink food colouring
For the finger bun doughnut:
  1. Whisk butter and milk in a small bowl. In a separate small bowl, whisk eggs, yolk, vanilla paste and salt.
  2. Combine flour, sugar and yeast in a large bowl of an electric mixer fitted with a dough hook. With motor operating on low, gradually add milk and egg mixtures. Increase speed to medium and knead for 10 minutes or until dough is smooth, elastic and forms a ball. Transfer dough to a large lightly greased bowl. Cover and stand in a warm place for 1 1/2 Hours or until doubled in size.
  3. Turn dough onto a lightly floured surface. Roll dough until 1 1/2cm thick. Using a floured 7cm round cutter, cut 15 rounds from dough. Using a floured 3cm round cutter, cut centres out of the rounds (reserve doughnut holes for frying, then toss in cinnamon sugar, if you like). Place doughnuts on a large lightly floured oven tray. Cover and stand in a warm place for 1 hour or until doubled in size.
  4. Combine extra sugar and cinnamon in a shallow oven tray.
  5. Heat oil in a large saucepan until it reaches 180C on a sugar thermometer (or until the base of a wooden spoon bubbles when placed in the oil). Deep-fry doughnuts, three at a time, for 1 minute each side or until puffed and golden. Drain on a wire rack. Toss doughnuts immediately in cinnamon sugar. Set aside to cool.
  6. Make pink icing. Dip doughnuts, one at a time, into icing, allowing excess to drip off. Place on the same wire rack over an oven tray.
  7. Sprinkle doughnuts with coconut and stand for 30 minutes or until glaze is set.
For the pink icing:
  1. Whisk sugar and the water in a small bowl with an electric mixer on low until combined.
  2. Add food colouring and whisk until well combined and smooth. If icing starts to thicken, just stir to loosen it up.
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