Sunday, 24 January 2010

Baked Mini Doughnuts

Very yummy, low in fat, and dusted with cinnamon sugar - a lovely treat :-)

Makes: 12 mini doughnuts
Takes: 5 minutes + 10 minutes cooking time


3 1/2 oz (100g) plain flour
1 tsp baking powder
2 3/4 oz (75g) caster sugar
1/2 tsp salt
1 egg
1 tsp corn oil
1/2 tsp vanilla essence
4 tbsp skimmed milk
low-fat cooking spray

4 tsp caster sugar and 1/2 tsp ground cinnamon to serve

  1. Preheat the oven to 170oC/Gas Mark 3.
  2. Put all the ingredients except the extra sugar and the cinnamon into a bowl and beat to form a smooth batter (a hand-held electric whisk is ideal for this).
  3. Spray a mini doughnut baking sheet with the cooking spray and spoon batter into each space, making sure you don't overfill or the doughnuts will have no holes!
  4. Cook for about 10 minutes, until risen and firm to the touch. They won't go very brown.
  5. Mix together the extra sugar and the ground cinnamon on a small plate. As you turn the warm doughnuts out of the tin, dip the base of each into the sugar and leave to cool on a wire rack.
Notes: This recipe makes more than enough batter for 12 mini doughnuts - don't be tempted to try to get all of it into the tin! You can use the leftover mixture to make a couple of larger 'doughnut cupcakes'; line a couple of holes of a cupcake tin with non-stick baking parchment and spray with cooking spray, spoon in the batter, and bake for 15 minutes or until risen and lightly browned. Lovely split while still warm and spread with jam :-)
The baking tins are available from Lakeland Ltd.
If you don't plan to eat all the doughnuts immediately, they should freeze fine. I've never tried to freeze them though, they don't last that long!