I’m an addict! I can’t walk past a bake or cookware shop without buying something. The more unusual the better, and if it’s shiny, it’s in my shopping basket quicker than you can say ‘do you really need it?’.
To be honest, there’s really no point asking me that because it will always be ‘Yes’ and if you ask me ‘why?’ I’ll be able to find an excuse…
“It was in the sale… It was an introductory offer… I might need one, one day”
So when I was waiting to meet a friend, in Cheltenham Lakeland, as you do, it was the pretty array of silicone bakeware that caught my eye. I’m not a huge fan of silicone, I just don’t get one with it, but it was the mini doughnut mould that took my fancy. I’m a sucker for mini food, I suppose I don’t feel as guilty when I eat a mini doughnut, rather than a full-sized Krispy Kreme. Alas the downside is that they go down too quickly and I probably end up eating more of them, than if I’d eaten a full-sized one… oops!
And just quickly, is it doughnut or donut? What’s the difference? Is there one?
Obviously we’re working with a mould here, so these little ring beauties aren’t a traditional fried doughnut (that would be really fatal on my WW diet); they’re a baked doughnut, so they’re pretty quick to bake and decorate, if a little fiddly.
I haven’t made doughnuts before; I’ve used to bake a doughnut muffin for the shop based on a BBC Good Food recipe. I wasn’t sure if this would really work for the mini doughnuts, so I got my head stuck into doughnut research (don’t do this on an empty stomach, sugar cravings kick in quite quickly). In the end I hit upon a recipe on the Lakeland website, handy that when you’re buying the mould from them.
As I made up the recipe it seemed rather gloppy, and the first batch out of the oven I found rubbery. Ian contests that they tasted like a doughnut, but I wasn’t convinced. So I crossed the second batch with the doughnut muffin recipe, and added natural yoghurt in place of the oil. Da dah, less rubber more fluff!
As if you hadn’t noticed these are mini doughnuts, so you’re not going to get big, airy doughnuts, but you are going to get the perfect bite-size, sweet and slightly healthier baked doughnut, that are really easy for kids to make and fun to decorate. I drizzled mine with white and dark chocolate, really I should have dipped them, then scattered over the sprinkles.
So now your taste buds are in action, here goes the hybrid recipe…
- 150g Plain flour
- ½ tsp Baking powder
- 110g Caster sugar
- 120ml Whole milk
- 2 Eggs, medium
- 10g Natural yoghurt
- ½ tsp Vanilla extract
- 100g Dark chocolate, melted
- 100g White chocolate, melted
- Sprinkles, to decoate
- Preheat the oven to 160C and place the silicone mould on a baking tray.
- In a large mixing bowl, sift the flour and baking powder. Add the caster sugar and stir together.
- In a separate bowl, add the eggs, whole milk and natural yoghurt. Whisk together.
- Make a well in the centre of the flour and sugar mixture, and pour in the wet ingredients.
- Mix together to form a smooth batter.
- Using either a teaspoon or pour the batter into a jug, half fill each of the doughnut moulds. Do not overfill else the batter will bake over the centre spike and the doughnut hole with only go part way through the doughnut.
- Bake for 8-10 minutes or until firm and springy to the touch.
- Take the doughnuts out of the oven and allow them to cool in the mould before turning them out.
- To decorate, place the doughnuts on a wire cooling rack, stood over baking parchment. Drizzle the melted chocolate over the top of the doughnuts and tap the rack to help spread the chocolate.
- Scatter with sprinkles to finish.
If you have a squeezy bottle, pour the doughnut batter in this, and use to fill the mould rather than a jug or spoon.
Pleased to link up again with A Mummy Too for this week’s #recipeoftheweek, and also Honest Mum for Tasty Tuesday.