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!
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!!!
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!
Makes ~ 30
30g butter, melted
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!