Now I love to don my baking hat more often perhaps than your average pasty pete, but it can be tricky trying to find the time and the energy to make something fandabydosy during a busy week when all you want to do is sit and watch Neighbours.(At least I do anyway.)
Last night I thought I’d cheer up my Thursday and dabble with the world of donuts. This recipe for mini donuts is easy peasy, produces loads and gives you free rein to go mad with decorations to your hearts content.
Not being the best decision maker, I decided – why choose? I made Salted Caramel with Shaved Chocolate, Eton Mess, Lemon Drizzle and of course your old school iced with sprinkles. (you can’t beat the classics.)
Here’s what you’ll need:
500g Self Raising Flour
90g unrefined golden caster sugar
1teaspoon of baking power
2teaspoons of sunflower oil
2 free range eggs (happy chickens, happy happy donuts)
120ml of whole milk
Vegetable oil (for frying)
(This should make around 30 depending on the size you cut.)
Combine the dry ingredients in a large mixing bowl, sifting together the flour and baking powder before adding sugar and giving a good old mix.
In a separate bowl, beat your eggs before adding sunflower oil and milk.
Slowly add to the dry mix and beat until you have a lovely fluffy, big ol’ ball o dough. (Work those guns!)
Prepare a floured surface and using a rolling pin, roll the dough flat to roughly 1cm thickness.
At this point, you will need to use a circular cutter and cut your rings from the dough. Use a smaller cutter to make the small hole in the middle.
Now in a deep saucepan, heat vegetable oil to around 170 degrees and cook 2-3 rings at a time. Add them slowly and cook on each side until a light golden colour before flipping and cooking the other side. It should only take a few minutes.
– be careful as oil can heat very quickly. If your first donut looks like it is quickly turning brown then briefly remove the oil from the heat before cooking your next batch.-
Leave the cooked donuts to cool on some kitchen roll and allow to drop in temperature slightly before decorating.
At this point, this is where you can go mental with toppings!
Here are some of my ideas and suggestions:
Lemon drizzle – poke small holes in your donut while still hot and pre-prepare a batch of icing sugar to make a ziiiiiingy glaze. Pour over and allow it to soak up. It’s lovely if you finish this with either a dusting of icing sugar, or grated lemon zest.
Eton mess- with this one you have the option to go totally homemade, or cheat a bit (I won’t tell if you cheat..) You can make buttercream using a small amount of butter and icing sugar with just a dash of vanilla extract. Lightly brush this over the top of the ring. This is to act as a glue more than anything so don’t worry about being neat (mess is a given, it’s in the name). Next, bash up 2 meringues and mix together with a fruit compote. (you can buy this in a supermarket, or make your own using red berries, icing sugar and boiling water in a pan, reducing down until thick and then cooling before use.) Add the fruity meringue mix on top of the buttercream layer and voila.
Salted Caramel (sugar, butter, cream and salt) drizzled over the top. This works with loads of toppings, the best ones are shaved chocolate, crushed crunchy bar or malteasers OR my personal favourite – broken pieces of salted popcorn.
The classic – Old school icing sugar, go wild and add a bit of food colouring if you are feeling particularly adventurous. cover your ring in this before rolling in hundreds and thousands (or any similar variation). This one is always a crowd-pleaser.
These are great as a last minute bake, because they really take hardly any time at all to make. (Just a wee while to clean up depending on how carried away you get with the icing.) These are perfect to bring along to parties, to make mini goodie bags with or as a nice Christmas present when you don’t want to break the bank.
The final and most important part of the whole shebang? Pop the kettle on make yourself a cuppa.