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


Plain doughnuts


  • 110g (4oz) plain flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 85g (3oz) caster sugar

  • 90ml (3fl oz) milk

  • 1 egg, beaten

  • ½ tbsp vegetable oil or 15g (½oz) melted butter

  • Few drops vanilla extract

  • 4tbsp caster sugar for dusting

 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.

s i m o n   b r o w n . t v

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