Baking doughnuts at home seems to be all the rage in America right now. I’ve seen the most delicious looking recipes all over the place but the problem was, I didn’t have a doughnut tin. That was until my Birthday. Like when I get most new toys I had to use it right away. I had so many recipes to choose from but finally settled on gingerbread doughnuts. When I bought the pan, I didn’t realise quite how small ‘mini’ doughnuts would be. They’re seriously teeny tiny but so cute and so easy to pop into your mouth in one delicate bite.
I think they’d be perfect on a high tea stand or fancy afternoon tea. The flavour was amazing and the texture, just like a naughty fried doughnut. If you don’t have a doughnut tin, get one. You won’t regret it!
This recipe is pretty similar to making muffins in that you mix up the dry ingredients then mix in the wet.
All you have to do is sift all the dry ingredients into a large bowl.
Then mix in all the wet ingredients. Give the wet ingredients a little stir together before you add them to the dry. I didn’t have any sour cream like the recipe called for so I used Greek yoghurt instead and they were delicious. Just like muffins, they shouldn’t be over-mixed. Stir it until the ingredients are just combined.
Probably the only tricky part was getting the batter into the tiny doughnut holes. I managed pretty well with two little teaspoons. Bake the tiny doughnuts for 5-7 minutes. I’m not sure how to tell when they’re done but I found giving them a poke to see if they bounced back was a pretty effective method.
They seem to rise evenly even if you put the batter in quite messily which was lucky for me.
After a few minutes rest in the tin, transfer the doughnuts to a wire rack to cool.
While they are cooling, make the crumble and the glaze by mixing the ingredients together in small shallow bowls.
Working one at a time, dip the top of each doughnut into the glaze, give it a little shake to get rid of any excess and then press it into the crumble topping.
The recipe said to glaze them and then sprinkle them with the topping but I couldn’t get it to stick very well using that method.
It’s hard to resist popping one (or two or three or four) straight in your mouth but if you can resist, store them in an airtight container. I think they were best after a little zap in the microwave. Enjoy!
What about you? Have you made doughnuts at home?
Gingerbread baby doughnuts
recipe from Mother Thyme
makes 48 teeny tiny doughnuts or 8 full-sized doughnuts
- 1 cup flour
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
Pinch of nutmeg
1/4 cup milk
2 tbsp molasses or golden syrup
2 tbsp sour cream (I used yoghurt)
1 egg, lightly beaten
1 tbsp butter, melted and coolFor glaze
1/4 cup brown sugar
1 tbsp waterFor crumble topping
2 tbsp brown sugar
2 tbsp flour
1 tbsp butter, room temperature
Pre-heat the oven to 160C fan-forced and spray the doughnut tin with spray oil.
In a large bowl, sift in all the dry ingredients and stir them together.
Add the milk, sour cream/yoghurt, golden syrup, egg and butter and mix it together with a wooden spoon until just combined. Just like muffins, you don’t want to over-stir the batter.
Spoon it into the doughnut holes so they are 2/3 full.
Bake the doughnuts for 5-7 minutes or until they are baked through. They will bounce back when you give them a little press when they’re done.
Leave them in the tin to cool for 10 minutes before transferring to a wire rack to cool completely.
Get the topping ready by mixing the sugar and water together.
In another bowl, rub the sugar, flour and butter together until it forms a crumble.
Dip the doughnuts into the glaze and then dip them in the crumble topping.
Leave them to set on the wire rack before transferring to an air-tight container.
They taste best after a little heating.