Glazed Mini-Doughnuts

With a bit of glaze, these already delicious doughnuts go from drab to camera ham in minutes. If you're looking to take some baked yummies to a party, these little guys are a quick and easy pick.

Does wheat give you the willies? We've got a gluten-free doughnut recipe right here.

Makes 48

For the doughnuts
150 ml (5 fl oz) milk
1 large (US – extra large) egg
30 g (1 oz) unsalted butter, melted and cooled slightly, plus extra for greasing
1/2 teaspoon vanilla extract
180 g (6 oz/12⁄5 cups) plain (all-purpose) flour
75 g (2 1/2 oz/1⁄3 cup) caster (superfine) sugar
1 teaspoon baking powder
pinch of ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

For the glaze
200 g (7 oz/13⁄5 cups) icing (confectioner’s) sugar
2–3 tablespoons water
a few drops of pink food coloring
sprinkles to decorate

Step 1

Preheat the oven to 180°C (350°F) and lightly butter a 12-hole mini doughnut pan. Using a food processor, beat the milk, egg, butter and vanilla extract until they’re well combined.

Step 2

Into a clean bowl sift the flour, sugar, baking powder, nutmeg, cinnamon and salt, and stir to combine. Add the flour mixture to the butter mixture in the food processor and whisk until it is just incorporated—do not over-mix.

Step 3

This recipe makes 48 mini doughnuts, so you will need to bake them in batches. Pour the mixture into the mini doughnut pan, ensuring each ring is about half full. Bake in the oven for eight minutes, or until golden brown and springy to the touch.

Remove the doughnuts from the tin and allow them to cool on a wire rack. Repeat with the remaining mixture.

Step 4

To make the glaze, whisk the icing sugar, water and a drop or two of food coloring in a bowl. Dip one side of each doughnut into the glaze and shake off the excess. Decorate with sprinkles and leave to set on a wire rack, with some baking paper underneath to catch any drips.

Though best eaten fresh, you can store the doughnuts in a tin or an airtight container for up to 3 days.