Doughnuts, doughnuts and more doughnuts!
So I did promise a Bake Off special blog post, and I think a mini baked buttery doughnut, topped off with cinnamon sugar and a homemade caramel sauce constitutes for a very special bake don’t ya think? And who knew that baked doughnuts (not deep fried) ones were even possible and so easy to bake. Back in July last year we made our Chocolate Doughnut Party Pops, and as delicious as they were and fun to make, truth be told I have not picked up my mini doughnut pan since!
Our baked doughnut recipe is very similar to a vanilla cake recipe. It contains unsalted butter, egg, caster sugar, plain flour, baking powder, vanilla and buttermilk. The buttermilk is the key to this recipe as it really helps contain the moisture in the doughnut. With a cakey like texture and a crisp outside coating, topped off with more melted butter, and lots of cinnamon and caster sugar these doughnuts need one more thing, caramel!
I have been so impressed with the challenges put upon this years Bake Off show, one of them being the caramel week. Yes there have been times in my kitchen when I have disposed of a saucepan having attempted yet another caramel recipe after waiting ever so patiently with a thermometer, so trust in me busy working parents with better things to do……this caramel recipe is so so simple and can me made in less than a minute. The inspiration for this sauce came from Lyle Golden Syrup (also its very own Golden Syrup being the key ingredient) which I came across browsing through their delicious and sticky recipe collection.
With the mention of Autumn, and the odd sign of Christmas on some of our shop shelves (still waiting on Starbucks to start selling their Pumpkin Spice Latte’s though) I felt the need to add a little spice into these doughnuts, and cinnamon being my all time favourite spice, its just works for this indulgent little bake.
Yes Mila, but only take one! The rest are for Mummy 🙂
Happy Doughnut Baking guys, you’re in for a real treat……
- Makes 30 Mini or 12 Standard Size Doughnuts
- 75gr Unsalted Butter (soft)
- 75gr Caster Sugar
- 1 Medium Egg
- 1 Tsp Vanilla bean paste or extract
- 175gr Plain Flour
- 1 Tbls Baking Powder
- 1/4 Tsp Cinnamon
- Pinch of Salt
- 120gr Buttermilk
- 2 Tbls Unsalted Butter
- 100gr Caster Sugar
- 1 Tsp Cinnamon
- 50gr Unsalted Butter
- 100gr Light Soft Brown Sugar
- 5 Tbls Golden Syrup
- 100ml Double Cream
- Doughnut Tin
- Butter spray or vegetable oil
- Piping Bag
- Preheat your oven to 180C/350F
- Lightly spray your doughnut tin with butter spray all over or apply a few drops of vegetable oil to kitchen roll and rub all over your tin holes.
- Beat together your sugar and soft butter either by hand with an electric hand whisk or wooden spoon in a bowl, or in a stand mixer until pale and fluffy, for a few minutes.
- Add your egg, salt and vanilla into the butter/sugar mix and mix until smooth and creamy, scraping down the sides of the bowl as you go.
- Sieve your flour, baking powder and cinnamon into a separate bowl and set aside and weigh your buttermilk into a jug or cup and set aside too.
- Now add half of your flour mix, continue to mix in, then half of your buttermilk, continue to mix, then your remaining flour and buttermilk and mix for a minute until all incorporated and smooth and creamy with no lumps.
- Add your mix into a piping bag and squeeze down into the tip of the bag.
- Use scissors to snip the top off the piping bag, roughly 2cm for mini doughnuts, double the size snip for large doughnuts.
- Bake your mini doughnuts for 12 minutes and then leave to cool completely before decorating. For larger doughnuts bake for 17 to 18 minutes testing by poking a small sharp knife into the middles making sure it comes back out dry with no wet mix, if not bake for a few minutes longer.
- Add your cinnamon and caster sugar together in a small bowl and mix well, set aside.
- Melt your butter in a small pan over a medium heat until runny, set aside.
- Place all of your doughnuts onto a large plate, then one by one either brush or drizzle top and bottoms with your melted butter and then dunk into the sugar to coat all over.
- Add your sugar, butter and golden syrup into a small pan over a medium heat and mix with a spoon until all of the sugar has melted and in begins to bubble.
- Remove off the heat and then add your cream, mixing all together well and leave to cool slightly before drizzling over your doughnuts.
- *Caramel Recipe Adapted Slightly from Lyle's Caramel Sauce Recipe.
♥ Our Recipe makes 30 large fluffy mini doughnuts, so you make have some mix left over in your piping bag when you have filled all of your holes, so just wipe the pan with paper towel, re grease and pipe out the remaining doughnuts for baking again. If you making standard size doughnuts, snip a larger hole in the piping bag to pipe out.
♥ Your doughnuts are best eaten fresh on the day of baking, but will keep for up to 2 days in a cake tin or tupperware container. Your caramel sauce can be made a week ahead and be stored in the fridge, bringing back to a running consistency but heating on a pan for several minutes.
♥ We piped out our doughnuts using one of our Large Disposable Piping Bags and these really are the best thing to have in your baking cupboard.