Firstly, I must apologise profusely for my absence from the blog-sphere; I don’t know where the last few weeks have gone! Work has been super-busy, and the weather has picked up a bit in the last week or so, so rather than hiding myself in the kitchen and creating weird-and-wonderful concoctions, I’ve been getting the littlest member of the family, our adorable jackaranian pup, out for lots of lovely walks and enjoying the spring sunshine. So, many apologies for the lack of yummy goodies; however, I feel my latest offering might, just slightly, make up for my recent culinary laziness.
Doughnuts. And not just your boring, run-of-the-mill doughnuts. Mini, pastel-icing-topped doughnuts. They are the cutest doughnuts I have ever clapped eyes on, and I’m delighted to share them with you. Also, good news for the diet-conscious. They are BAKED doughnuts, not fried, so feel free to eat twelve of them and not worry about your waistline…
Pretty Pastel Mini Doughnuts
(adapted from “Peggy Porschen: Boutique Baking”)
You will need a mini doughnut tray, or, if you’re feeling impatient and don’t want to wait and bake twenty at a time, two. I got this one.
- Oil spray such as Frylight
- 110g plain flour
- 1/2tsp baking powder
- Pinch of salt
- 60g caster sugar
- 5g vanilla sugar
- 25g light brown sugar
- 1 egg
- 45g whole milk
- 40g buttermilk
- 1/2tsp vanilla extract
- 15g butter, melted
- 500g fondant icing
- 2-3 tbsp lukewarm water
- assorted food colourings (paste if possible)
1. Preheat the oven to 160⁰C. Spray your doughnut mould(s) with the oil spray; this makes it nice and easy to pop them out when they’re baked.
2. Sift together the flour, baking powder and salt, then stir in the sugars. In a measuring jug, combine the egg, milk, buttermilk, vanilla extract and melted butter.
3. Slowly pour the wet ingredients into the dry ones, mixing until combined.
4. Put your batter into the moulds (you can use a piping bag if you like, but I used a teaspoon and found it worked well enough). Fill each one about halfway; if you put too much in, you’ll lose the lovely hole in the middle as they rise in the oven.
5. Bake for 10-12mins, until nicely golden on top and springy to the touch. Leave to cool, then pop out of the moulds.
6. For the fondant icing, sift your icing sugar into a bowl and add water slowly, stirring constantly until it becomes liquid and shiny. You want a pourable, but not too runny, consistency. Separate the fondant into four bowls (reserve a few tablespoons to drizzle on the top), and add a different food colouring to each one until you have the shade you desire.
7. Dip each doughnut into the fondant until about halfway, then set aside, dipped side up, to allow the fondant to set. Once the coloured fondant has firmed up a bit, put the reserved white icing into a piping bag and drizzle over the top to make a nice pattern. Leave to set fully, then munch away to your heart’s content.