Wednesday, May 12
The easiest and quickest way to fix that doughnut craving, these baked ring doughnuts can be easily whipped up in less than 30 minutes without a mixer! If you have a non-stick or Tala Performance 12-cup mini doughnut muffin pan you won't need to spend time greasing and flouring the tin as the doughnuts will pop out effortlessly.
These are perfect for a party, as a quick treat, or to make with little ones!
Makes about 22–24 mini ring doughnuts
- Self-raising flour: 200g (7oz)
- Caster sugar: 120g (4 1/4oz)
- Bicarbonate of soda: 1/2tsp
- Salt: 1/2tsp
- Semi-skimmed milk: 200ml (6 3/4fl oz)
- Butter: 50g (1 3/4oz), melted
- Sunflower oil: 3tbsp
- Free-range egg: 1
- Forth item goes here etc
- Forth item goes here etc
- Icing sugar: 100g (3 1/2oz)
- Milk: 1–2tbsp
- Tala Performance 12-Cup Doughnut Pan
- Large mixing bowl
- Measuring jug
- Silicone spatula
- Large piping bag with large open tip nozzle
- Wire cooling rack
- Preheat the oven to 160˚C (325˚F/Gas Mark 3). Place the dry ingredients (flour, sugar, bicarb and salt) in the mixing bowl and whisk briefly to mix evenly.
- Pour the milk into a jug, then add the egg, oil and melted butter. Whisk thoroughly until combined.
- Make a well in the centre of the dry ingredients and pour in the milk mixture bit by bit, whisking as you go to eliminate as many lumps as possible.
- Transfer half of the mixture into the piping bag.
- Hold the piping bag over the doughnut tin and half-fill each ring – twice around each ring should do the trick if you have a large open tip. Refill the bag if necessary and return any unused mixture to the mixing bowl ready for the next batch.
- Place in the centre of the oven for 12 minutes until the doughnuts are well-risen, golden in colour and springy to the touch.
- Remove from the oven and turn out onto a wire cooling rack to cool completely.
- Give the remaining doughnuts mixture a very quick mix – the raising agents will probably have caused it to puff up a little, but don't worry, it won't affect the end result – transfer it into the piping bag and prepare a second batch in exactly the same way.
- When the doughnuts have cooled they will be ready to decorate. Mix the icing sugar with enough milk to make the icing – 1–tbsp of milk should do the trick but add more if you prefer a runnier glaze. Dip the doughnuts topside down into the glaze, turn upright and leave to set on the cooling rack. While the glaze is still sticky, cover with sprinkles. Consume when the glaze has set, or eat right away if you can't wait any longer!
Recipe submitted by Tala. To see more fun and tasty recipes perfect to get little ones creative in the kitchen, check out Mini Bakers magazine. Available in store or online via the Squires Kitchen website.
Keep your eyes open for the next issue of Mini Bakers, where we will be featuring some new recipes from Tala! The Summer issue is on sale on 29th July, just in time for the school holidays!