Mini Glazed Donuts

 

Mini Glazed Donuts

About two years ago I bought myself a mini donut maker… as you do.  I used it once with the recipe that came with it, was pretty unimpressed, and it has lived in the back of the cupboard ever since.  Until I got a craving for donuts that is!  I just so happened to have reorganised the cupboards earlier in the week and so the mini donut maker was at the forefront of my mind!

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These are so quick and easy to whip up it’s ridiculous!  Even just using a mini donut pan or something in the oven I’m sure there would still be really quick.  The batter takes about 5 miuntes to prepare and the donuts cook in the mini donut maker in 5 minutes.  10 minutes is all it takes to have fresh cooked donuts!!!

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I had been doing so well on the healthy eating too.  Alas, those days are probably gone now that I have figured out how to make delicious mini donuts at a moment’s notice!  Although as these are cake donuts and baked rather than fried the calorie count is vastly reduced, which is good!  And the flavour possibilities are endless too!  I can’t wait to experiment!  For now I’m pretty happy with these simple glazed donuts… and the sprinkles.  Sprinkles are awesome!

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Makes ~ 30

30g butter, melted
125ml milk
1 egg
1 tsp vanilla extract
100g golden caster sugar
200g plain flour
2 tsp baking powder
pinch of salt

2 cups icing sugar
3-6 tbsp cold water
1 tsp vanilla essence

– Melt your butter in a large pyrex jug or medium bowl.
– Add the milk, egg and vanilla and whisk together.
– Add the sugar, flour, baking powder and salt and whisk together until they all form a smooth batter.
– Pour the batter into a piping bag.  (I unfold the top of the piping bag over a pint glass or beaker then simply scoop/pour the batter in.  Then unfold the bag, twist close to secure and snip the end off to pipe!)
– Heat up the mini donut maker (there should be an indicator light telling you when it’s ready)
– Carefully pipe the batter into each hole, making sure to leave the centre spike clean.  (I favour a steady pressure around, then push down and lift for a clean circle.)
– Lock the lid on and wait 5 minutes.
– The donuts should be nicely coloured top and bottom.  If the tops are still pale give them a little longer, sometimes the first batch need a little longer until the machine is properly up to heat.
– Gently use a fork or teaspoon to lift the edge of the donuts and them place on a plate or wire racks to cool slightly.
– Repeat until all the batter is used up.
– Now for the glaze!
– In a small bowl mix the icing sugar, vanilla and enough water to make a nice runny glaze. You don’t want it too stiff or you get a white icing rather than a transparent glaze.
– Prepare two wire racks with trays or chopping boards underneath to catch the drips.
– Take each mini donut, dip it in the glaze, flip it over to coat the other side, then lift out, allow the excess to drip off a bit, then place on the wire rack to set.
– Repeat with all the donuts.
– If adding sprinkles be sure to add them while the glaze is wet, about every 3 donuts gives you enough time.
– Allow to dry completely on the racks before placing in a box or tin to store… some donuts may not make it and may have to be “tested” before they are completely dry… that’s a shame!

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Filed under Breakfasts, Easy, Teatime Treats

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