|Just out of the oven|
I bought a Judges mini doughnut tin, because my girls love the small doughnuts, as discovered on our recent trip to Arizona.
To start with I used the recipe that came with the tin, and I'll list it here so if you want, you can give it a try too.
Mini Baked Doughnuts
225g plain flour
1 tsp vanilla
175g caster sugar
1 tbsp butter (I used vegetable oil)
2 tsp baking powder
2 eggs, beaten
1/2 tsp salt
Combine all ingredients and mix well. Bake in the centre of a pre-heated oven 160C/325F for 15 minutes. Test with a skewer, it should be clean when withdrawn. Allow to cool, decorate or coat with sugar.
The first thing I discovered is that you must NOT overfill the tray. The first batch I made were way too big, and therefore not doughnut shaped, with a delightful hole in the middle. They were rather blobby and hard to get out of the tray. I learned my lesson, and the next time I only filled the holes 1/2 full. Wonderful, they came out perfectly and were easy to flip out with a rubber scraper.
We decorated the doughnuts with chocolate icing, here is the recipe we used:
Chocolate glaze icing
1/2 cup sifted powdered (icing) sugar
1/8 tsp vanilla
1 tablespoon unsweetened cocoa powder milk
Mix powdered sugar, cocoa powder, and 1/2 tablespoon milk. Stir in milk, 1/2 tsp at a time, until it reaches the desired consistency.
And then we dipped them in sprinkles. We also made powdered sugar doughnuts by bouncing them around in a ziplock bag with a 1/2 cup of powdered sugar.
|Chocolate icing with various sprinkles and powdered sugar, yum!|
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