Mini doughnuts | simonbrowndottv

Mini doughnuts (in the Baking Boutique cupcake, doughnut & cake pop maker)

Plain doughnuts

How to make it...

Lightly oil the doughnut plates then pre-heat the doughnut maker.
Sift the flour, baking powder and salt into a bowl then stir in the caster sugar.
In a separate bowl, whisk together the milk, beaten egg, oil or melted butter and vanilla extract then add to the dry ingredients and whisk until smooth and thoroughly mixed.
Transfer the mixture into a measuring jug then pour into the pre-heated doughnut moulds until ¾ full then close the lid and cook for about 8 minutes until the doughnuts are well-risen, golden brown and firm to the touch. Remove from the doughnut maker and allow to cool for a couple of minutes.
Sprinkle the remaining caster sugar onto a plate and dip-in the doughuts, turning them until evenly coated. Eat warm or cold.

Apple and cinnamon doughnuts

Make up the batter as for plain doughnuts.
Peel and grate a small dessert apple and add to the batter mixture with ½ a teaspoon of ground cinnamon, mixing well.
After cooking, dip the apple doughnuts in cinnamon sugar made by mixing 1heaped tsp ground cinnamon with 4tbsp caster sugar.

Chocolate-dipped doughnuts

Melt 110g/4oz chocolate in a bowl then dip one half of each doughnut into the melted chocolate and allow to set on a piece of greaseproof paper.
If you wish, sprinkle the chocolate-dipped doughnuts with chopped nuts, grated chocolate or cake sprinkles then leave to set.

Iced doughnuts

Mix together 55g (2oz) icing sugar with ½ tbsp warm water and beat until smooth to make a glacé icing.
Dip the upper half of each doughnut into the icing and allow to set on a piece of greaseproof paper.
Decorate the icing-dipped doughnuts by drizzling-on lines of coloured glacé icing using a piping bag then leave to set.