Tonight was one of those nights where I got home from work and just wanted to have a play in the kitchen. Anyone who loves baking or cooking will know what I mean – not your average weeknight cook a healthy dinner, clean up and find the evening is over. But something more creative. More fun. More… sugary!
Any my unsuspecting target? This silicon mini doughnut that I bought in the sale at Lakeland before Christmas. Sadly (for you!) it was in the sale as they’re not making it any more, but rest assured it’s not going to be difficult to find another one, should you desire.
The recipe for these mini doughnuts I’m not going to share with you, as, quite frankly, it didn’t taste that amazing. Kind of an ok-I’ll-eat-one-more, but not a wow-I-must-finish-the-whole-plate-immediately sort of recipe.
The one thing I must love about these mini doughnuts is that they are SO quick to make – literally a couple of minutes to make up and 6-7 minutes to bake. So you can have fresh hot doughnuts in under 10 minutes. That’s groundbreaking stuff right there. And if you throw them straight into the sugar after removing from the mould, they are ready to serve immediately too. Winner.
As you can see my first batch turned out a little flat. I’d followed the not-so-great-recipe’s instructions to only half-fill each mould, and they just didn’t rise up enough.
Not to be defeated, I had kind of been daydreaming of jam doughnuts all day, so sandwiched them together in pairs with a thin layer of raspberry jam. Hey presto, instand mini jam doughnut sandwiches!
The second batch I filled up the moulds much more, just so the middle circle could be seen peeking out, and they came out much better. Full, fat, round doughnuts. That’s more like it!
To finish these off I drizzled across a white icing, mixed with a dash of lemon juice for added zing…
…before topping with some tiny sugar sprinkles.
Result? Well I had my play and discovered a new love for these little bites of amazingness. Not only are they super-quick and easy to make, and moreishly bite-sized, they’re actually one of those not so bad for your waistline type of cakes. The recipe I used only had a tablespoon of oil, which divided amongst the 30 or so doughnuts it yielded means they can probably be classed as low-fat. Hurrah! I will definitely be whipping up some more mini-morsels from this doughnut pan, watch this space for my quest to find a better recipe…