HELLO from the land of mini doughnuts!
Now before I start talking about these delicious little doughnuts and how many I have eaten (bad move when I have a wedding dress fitting next weekend) the next couple of months for Sweet Enchanted are all about Baby Showers and Weddings so right now we really feel like celebrating and our Doughnut Party Pops are a great excuse for any celebration!
I was in Lakeland recently buying cake supplies when I came across their mini doughnut pan. I thought WOW was it really that easy to make mini doughnuts at home, and even better they shared a Doughnut Recipe on their website.
We have adapted the recipe slightly by adding cocoa powder and a little more oil for chocolate doughnuts, which I felt would be more tastier especially as I had planned to dip them in chocolate and sprinkles. Having been on a busy Cake Pop making mission lately I suddenly realised whilst cake popping in the kitchen that we could put our mini doughnuts onto sticks!
We dipped our pops into melted dark and milk chocolate, and pink candy melts. Candy melts are a quick drying chocolate which we also used to secure our cake pop sticks into the doughnuts. Candy melts are also available in various colours or white which you could add any colour of food colouring to if you wanted to colour your doughnuts differently.
These doughnut party pops look so cute, and taste incredibly yummy too! My little helper was very pleased about having plenty of these pops about the house too! Today he is wearing his DONUT WORRY TShirt by LennieandCo, perfect for this doughnut occasion…….
PS….these doughnut pops would make fun wedding favours and I may even add them to my Kent Wedding Favours Menu, so please get in touch if you would like to order a batch for your Kent wedding: firstname.lastname@example.org
- 55gr Plain Flour
- 20gr Cocoa Powder
- 1/2 Tsp Baking Powder
- Pinch of Salt
- 55gr Caster Sugar
- 60ml Whole Milk
- 1 Egg
- 1 Tsp Vanilla extract or bean paste
- 4 Tbls Olive or vegetable oil
- Candy Melts or 150gr Milk Chocolate
- Mini Doughnut Baking Pan
- Cake Pop Sticks
- Baking or Parchment Paper
- Preheat your oven to 160C and grease a mini doughnut pan with olive or vegetable oil.
- Sieve your flour, cocoa powder and baking powder into a large bowl, then add your salt and sugar and whisk together well.
- In a jug mix together your egg, milk, oil and vanilla extract/paste with a fork and add into your flour mix. Whisk together well until smooth and creamy with no lumps.
- Use a couple of teaspoons to fill your doughnut holes with a full teaspoon of mix into each hole.
- Bake in the centre of your oven for 8 minutes and then remove and leave the pan to cool completely.
- Use a small offset spatular or flat blunt knife to remove your mini doughnuts from the pan, pushing down under the doughnut on the outside edge and scraping your spatular or knife around the outside edge in a circular motion to pop them out.
- Line a large baking tray with baking or parchment paper and set aside.
- Melt your chocolate or a full handful of candy melts in a microwave safe bowl in the microwave for 20 seconds, stirring then reheating for a further 20 seconds until melted with no lumps. If you are using candy melts add a tablespoon or two of olive or vegetable oil and stir in as the chocolate can often be too thick for dipping.
- Dip each doughnut top into the chocolate and using two fingers to hold the doughnut, then turn over and lay on the baking tray. Sprinkle each doughnut with sprinkles.
- Continue to dip and sprinkle every doughnut.
- If you are making your mini doughnuts as pops, dip the end of your cake pop stick into the candy melts and then carefully insert into the bottom of the doughnut, but not going through the centre hole.
- Leave to set for 30 minutes before eating or serving.
♥ My Mini doughnut pan can be purchased from Lakeland. They also stock Candy Melts and Cake Pop Sticks in store or online.
♥ I would always recommend using a good quality chocolate like Green and Blacks or Menier for baking with or as toppings.
♥ My sprinkles are from Mamy Sugarcraft which I always buy in bulk.
♥ You can make your doughnuts and store in a tupperware container for a couple of days before dipping them in chocolate, however your dipped doughnuts or made as pops will keep for a couple of days in tupperware container or tin. You can also freeze your baked doughnuts in a freezer bag for up to 3 months, then remove from the freezer defrosting over night before decorating.