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Home » Pink glazed ring donuts

Pink glazed ring donuts

November 17, 2013 by Sarah / Maison Cupcake

The cutest mini doughnut recipe for these beautiful pink glazed ring donuts by April Carter.

Mini glazed doughnuts - delicious food gift to make at home

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!

Print Recipe

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.
Prep Time37 mins
Cook Time8 mins
Total Time45 mins
Servings: 48
Author: Sarah Trivuncic

Ingredients

  • 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
  • <br>
  • <em>For the glaze</em>
  • 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

Instructions

  • 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.

 

trEATs_FINAL.jpg

trEATs (£12.99, Hardie Grant) is now available to order from Amazon. Photo credit: Danielle Wood.

Filed Under: Recipes Tagged With: Cakes, donuts, doughnuts

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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Comments

  1. yummei says

    November 17, 2013 at 8:16 pm

    That looks amazing!! I want donuts so bad right now!!

  2. Franglais kitchen, Nazima says

    November 17, 2013 at 9:21 pm

    these look gorgeous. I too am hankering after making baked doughnuts and am now inspired by this lovely recipe. Thanks to April and hope all well for you and family Sarah x

  3. Viki says

    January 12, 2014 at 12:52 pm

    Mine turned out super, but the dough was barely enough for 18 donuts, and I too was using a mini donut pan.

    • Sylvie's Momma says

      January 30, 2014 at 4:18 pm

      Just made these (practicing for my daughter’s first birthday) & it was so easy! – I made a 1/2 batch and only yielded enough for 9 mini donuts as well. Also, I followed the recipe to a T and my batter didn’t “pour” so much as I had to place it in the pan with a spoon and form it. The top sides weren’t too pretty, but if you flip them upside when baking, they look perfectly formed. They’re springy & delicious. Very light.

About Sarah / Maison Cupcake

Sarah has published recipes on Maison Cupcake since 2009 and lives in London.
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