Tasty homemade baked doughnuts. They're healthier than the fried alternative, just as tasty and are really easy to make.
Prep Time30 mins
Cook Time8 mins
Total Time38 mins
- 150 g (1 cup) Plain/all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 110 g (1/2 cup) golden caster sugar
- 120 ml (1/2 cup) milk
- 2 eggs
- 20 g (2 tbsp) butter (unsalted) (melted)
- 1 tsp vanilla extract
For the icing
- 250 g Fondant/icing sugar
- 1 tbsp Water
- Food colouring
Preheat the oven to 160C / 140C Fan / 320F and grease the mini doughnut tins with oil or butter to stop the doughnuts from sticking.
Mix the dry ingredients together
Mix the wet ingredients together
In a separate bowl, measure the milk, melted butter, eggs and vanilla extract. Whisk it all together.
Bake the doughnuts
Use a teaspoon to carefully spoon the doughnut batter into each of the holes in the tin. Only fill up to about ¾ full as the mixture rises when it bakes.
Bake in the oven for around 8 minutes. They’re ready when they’re golden in colour. Remove from the oven and leave in the tin for a few minutes.
Remove the doughnuts from the tin by flipping it over and gently tapping on the base. If they won’t come out, carefully loosen the doughnuts from the tin with a blunt knife.
Decorate the doughnuts
Make the icing by placing the icing sugar in a bowl (we put it in three bowls as we were going to make three different colours). Add a few drops of water and a drop of colour and mix until it is smooth and runny.
Dip the top half of your doughnuts into your icing, place them on a wire rack and decorate with sprinkles.
Leave the baked doughnuts to set before serving.