"Good, goods in small parcels" and these are really good goods! I love doughnuts they are my Achilles heel, I can't help myself when they present themselves beside the coffee machines at petrol stations, the shiny chocolate glaze and those colourful sprinkles....all too much for my self control!
I remember the time when the American doughnut company Krispy Kreme came to Ireland, as luck would have it I was working in the Dunnes Stores flagship store, Cornelscourt at that exact time. They were one of the chosen stores licensed to sell the range, oh I could have applied for the job of quality control and chief taste tester for their entire Irish operation! I worked my way through their entire range with frightening speed, I was the stores resident go to person on all things doughnuts after that :)
So with all that in mind I really couldn't resist the lure baking my own doughnuts, I ventured onto the web and bought these silicone mini doughnut moulds. They received positive reviews, were exactly what I wanted and more importantly the vendor delivered to Ireland! I bought a set and sat waiting like an excited child for the postman to deliver, as soon as they arrived I got to baking.
I tried the Wilton recipe first (here is how I made the cake flour), which made an enormous batch of doughnuts (close to 60!), they were nice but a little too firm for me, as a family we really preferred these lighter more sponge like doughnuts. So why not have a go at what is a really easy recipe, get the children involved they and will really enjoy the whole process, Enjoy!
Recipe adapted from Glorious Treats
Make 36 mini doughnuts
170g Plain flour
130g Granulated sugar
1¼ tsp Baking powder
½ tsp Salt
20g (1½ tbsp) Melted butter
130ml Buttermilk or plain yogurt
1 Egg, lightly beaten
1 tsp Vanilla extract
150g Icing sugar
1 heaped tablespoon of cocoa powder
1½-2tbsp Milk or water
Preheat the oven to 220ºC/ 425ºF/Gas Mark 8 and thoroughly grease your mini doughnut tin with melted butter or spray oil. In my case I used two silicone doughnut moulds so I place them both on a baking sheet, making it easier to remove them from the oven.
Sift the plain flour, sugar, baking powder and salt into a large bowl, stir to combine the ingredients. Make a well in the centre of the flour mixture and pour in the melted butter.
In a small jug or bowl whisk together the buttermilk or plain yoghurt, egg and vanilla extract and pour into the bowl.
Carefully combine the batter with a spatula or wooden spoon until it is just mixed, don't over beat the mixture. Gently does it!
Spoon or pipe the batter into the mould, fill the mould until it is half full as this batter will rise while baking. I used an icing bag to pipe the batter into the moulds, any food bag with a corner snipped off will do the job just as well or failing all of that use two tea spoons.
Place the doughnut trays into the middle shelf of the preheated oven and bake for 8-10 minutes.
Meanwhile place the dry ingredients for the glaze into a small bowl, mix together using a small whisk or spoon.
Very gradually add the milk one tablespoon at a time, if the glaze is too thin add more icing sugar alternatively add more milk if is too thick.
The doughnuts are baked when they are very lightly golden and spring back when touched in the centre, otherwise give them 1-2 minutes more.
Leave the doughnuts to cool for about 5-10 minutes in the tray before turning out onto a wire rack. If they begin to break apart then leave to cool slightly longer. I found that this worked best for my silicone mould, however a metal tin might allow you to turn them out quicker.
When the doughnuts have completely cooled, dip them into the chocolate glaze and sprinkle with hundreds and thousands. This is a brilliant job for children, set up a small production line and let them each have a job!
Mini Vanilla Doughnuts
For a vanilla glaze, place 200g of icing sugar into a small bowl, add 1tsp of vanilla extract. Gradually add 1-2tbsp of milk, stir until combined, if the glaze is too thin add more icing sugar or if the glaze is too thick add more milk. Dip each doughnut into the glaze, shake off the excess and sprinkle with pastel sprinkles. Allow to set on a wire rack.