This week, I decided to try out my new doughnut tray which I received from my Mum for Christmas. Now I definitely can’t call these ‘healthy’ doughnuts but they are miniature and definitely better than their deep-fried counterparts!
This cute silicone mini-doughnut tray is from Lakeland and I found a great basic recipe on their website to get me started. We still have lots of chocolate leftover from Christmas and when I spotted a Terry’s Chocolate Orange in the cupboard I knew it would make a delicious icing for my doughnuts!
I wanted to add some sprinkles too but as the doughnuts are so small, I decided to use some edible glitter this time and they looked amazing – almost cartoon-like!
Ingredients (for one full tray)
75g of plain flour
Half a teaspoon of baking powder
A pinch of salt
55g of caster sugar
60ml of milk
1 teaspoon of olive oil
Half a teaspoon of vanilla extract (I have since made another batch using almond extract too!)
Chocolate for melting (I used about half of a Chocolate Orange)
How to make it
- Begin by preheating your oven to 160°C, Gas Mark 3 and brush the doughnut tray with some oil
- In a mixing bowl, sift the flour, baking powder and salt then add the sugar
- In a separate bowl, or measuring jug, whisk together the milk, egg, olive oil and vanilla extract
- Add the wet ingredients to the dry and mix well
- Use a teaspoon to fill each of the doughnut cups three-quarters full with the batter
- Bake for 8-12 minutes until slightly golden and firm but springy to the touch
- Allow to cool
- Melt your chocolate either over a saucepan of boiling water or in the microwave
- Dip each doughnut into the chocolate and allow to set – I found that swirling a toothpick around the inside hole of the doughnut meant that the chocolate wouldn’t close up the gap!
- Whilst the chocolate is still wet, sprinkle over the edible glitter and allow to set