The cutest mini doughnut recipe for these beautiful pink glazed ring donuts by April Carter.
I’ve not been around much for a couple of weeks – my husband has been in hospital for a routine operation and I’ve been otherwise occupied for a while.
To plug the hole in my schedule, I thought you’d enjoy this mini doughnut recipe from the cover of April Carter’s new book “trEATs: delicious food gifts to make at home.”
April also writes a pretty blog called Rhubarb & Rose and trEATs is her second book.
I have long meant to make some mini ring doughnuts, I even bought the silicon mini doughnut mould from Lakeland but alas I’ve not managed to do so yet.
In the meantime you can take some inspiration from April’s mini doughnut recipe until I develop my own!
Mini doughnut recipe for pink glazed ring donuts
These doughnuts have an iconic cartoon cuteness about them.
To make them ring shaped, you need a special doughnut pan, but there’s no proving or frying involved so they’re really easy.
Have fun dipping them in different colour glazes, and get out your sprinkles collection for colourful decoration.
Alternatively, skip the glaze and dip them in sugar and cinnamon while they’re still warm from the oven.
- 150 ml (5 fl oz) milk
- 1 large (US – extra large) egg
- 30 g (1 oz) unsalted butter, melted and cooled slightly, plus extra for greasing
- ½ teaspoon vanilla extract
- 180 g (6 oz/1 2/5 cups) plain (all-purpose) flour
- 75 g (2½ oz/ 1/3 cup) caster (superfine) sugar
- 1 teaspoon baking powder
- pinch of ground nutmeg
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- For the glaze
- 200 g (7 oz/ 1 3/5 cups) icing (confectioner’s) sugar
- 2–3 tablespoons water
- a few drops of pink food colouring
- sprinkles to decorate
- Preheat the oven to 180°C (350°F/gas mark 4) and lightly butter a 12-hole mini doughnut pan. Using a food processor, beat the milk, egg, butter and vanilla extract until they’re well combined.
- Into a clean bowl sift the flour, sugar, baking powder, nutmeg, cinnamon and salt, and stir to combine.
- Add the flour mixture to the butter mixture in the food processor and whisk until it is just incorporated – do not over-mix.
- This recipe makes 48 mini doughnuts, so you will need to bake them in batches. Pour the mixture into the mini doughnut pan, ensuring each ring is about half full.
- Bake in the oven for 8 minutes, or until golden brown and springy to the touch.
- Remove the doughnuts from the tin and allow them to cool on a wire rack. Repeat with the remaining mixture.
- To make the glaze, whisk the icing sugar, water and a drop or two of food colouring in a bowl.
- Dip one side of each doughnut into the glaze and shake off the excess.
- Decorate with the sprinkles and leave to set on a wire rack, with some baking paper underneath to catch any drips.
- Though best eaten fresh, you can store the doughnuts in a tin or an airtight container for up to 3 days.
Maison Cupcake.com All content copyright Sarah Trivuncic 2009-2012 unless attributed otherwise.
trEATs (£12.99, Hardie Grant) is now available to order from Amazon. Photo credit: Danielle Wood.