Go Back
Print Recipe
5 from 1 vote

Iced Ring Doughnuts

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 minutes
Cook Time8 minutes
Total Time45 minutes
Servings: 48
Calories: 44kcal
Author: Sarah Trivuncic

Ingredients

  • 150 ml semi skimmed milk
  • 1 large eggs (US extra large)
  • 30 g butter melted and cooled slightly, plus extra for greasing
  • ½ tsp vanilla extract
  • 180 g plain flour
  • 75 g caster sugar (superfine baking sugar)
  • 1 tsp baking powder
  • pinch ground nutmeg
  • ½ tsp ground cinnamon
  • ½ tsp salt

For The Glaze

  • 200 g icing sugar (confectioners sugar)
  • 2 tbsp water
  • gel food colouring pink
  • 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.