Mini Glazed Ring Doughnuts Recipe

After spending hours on Pinterest drooling over mini glazed ring doughnuts, it only felt right to buy a doughnut mould and get straight into the kitchen. With my best baking materials and apron at the ready, I began the bake. I was a little nervous at first, as I think doughnuts can look like a tricky, fiddly bake. Let me tell you that this isn’t true in the slightest. The doughnut mould makes the process incredibly easy and I think the outcome looks very impressive if I do say so myself. They are definitely fit for a special party, or even as cute little wedding favours placed in mini glassine bags. If only I had thought about that for my own wedding!

Anyway, if they look like your kind of thing and I’ve inspired you to have a go, please follow my recipe below. I would love, love, love to hear from you if you baked them using this recipe. This is the perfect recipe for a lazy Saturday. It’s also very well suited to those who have a moment of last minute panic when realising that there are no sugary treats in the house!

To make these little bites of deliciousness, you’ll need:

Ingredients

150ml (5 fl oz) milk

1 large egg (US – extra large)

30g unsalted butter (1oz)

1 tsp vanilla extract

175g plain flour (6oz/ 1 1/2 cups)

75g caster sugar (superfine) (2 1/2 oz/ 1/3 cup)

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

For the glaze:

225g icing sugar (8oz/ 1½ cups) (confectioners sugar)

A small selection of food colourings and sprinkles

2 – 3 1/2 tbs water

This recipe makes 48 mini doughnuts.

Method

1. Preheat the oven to 170C and lightly spray or butter a 12 hole mini doughnut mould. Beat the egg, butter, milk and vanilla extract until fully combined.

2. Sift the sugar, baking powder, flour, salt and cinnamon into another bowl and mix to combine.

3. Add the flour mixture to the egg mixture and briefly whisk until combined.

4. Unless you have multiple doughnut moulds, you’ll need to make 12 doughnuts at a time. Just simply clean the mould after each batch is finished and re grease it with the butter or spray.

5. Bake in the oven for 10 minutes, or until light brown.

6. Remove the doughnuts from the mould and allow to cool on a cooling rack. You may need to gently use a small pallet knife before turning out.

7. To make the glaze, whisk the icing sugar and water together. Choose your food colouring and divide your icing mixture into multiple bowls, dependent on how many colours you decide. Take a cocktail stick and dip this into the food colouring, before placing it into each bowl and stirring the colouring with a spoon.

8. Before moving onto the next stage, place a large piece of foil or baking parchment under the wire rack, to capture excess drips/icing/sprinkles.

9. Once icing has been fully mixed and coloured, dip one side of each doughnut into the glaze. Shake off any excess icing.

10. Decorate with sprinkles and enjoy!