Everything's turning orange, I've started a super scary series on Netflix called The Haunting of Hill House and my rain mac is drip drying in the hallway -IT MUST OFFICIALLY BE AUTUMN!
You may all shout at your laptop screens at this, but when the weather starts to chill off and the long-trousered jammys come out, to me, that just signifies that the smells of Christmas are in the air and I'm allowed to start devouring boxes of Celebrations.
Too early?
Me thinks no.
My mini doughnut tin has been a-calling from the cupboard ever since its debut with my 'Unintentional Baby Shower Mini Doughnuts'. So I thought I'd give my recipe a bit of autumnal zest!
And let me tell you baking bees, these were super fluffy, perfectly spiced and incredibly moreish. So much so, that after I'd baked a batch for my cousin and I to munch whilst watching bake off, I then baked another batch the following day to take to dinner at a friend's and added the maple glaze. REVELATION.
Why does maple syrup make everything taste so scrummy!
I could've (did) scooped spoonfuls of the frosting straight into my mouth and showered in it (didn't).
Makes 36 mini doughnuts
What you'll need //
200g plain flour
half tsp baking powder
half tsp bicarbonate of soda
1 tsp nutmeg
1 tsp cinnamon
half tsp ground ginger
pinch salt
100g granulated sugar
130g unsalted butter
2 eggs
half tsp vanilla extract
160ml buttermilk
cinnamon sugar topping //
50g granulated sugar
2 tsp cinnamon
maple glaze //
100ml maple syrup
50g unsalted butter
110g icing sugar
half tsp cinnamon
x1 (or 3) 12 hole mini doughnut tin
What to do //
Preheat your oven to 160 degrees C fan / 325F / gas mark 3 and grease a 12 hole mini doughnut tin.
Mix together your flour, baking powder, bicarb, spices and salt.
In a separate bowl, mix together your butter and sugar until it starts to pale. Stir in your eggs and vanilla extract before gradually adding your flour mixture and buttermilk until just combined.
Pipe a third of your mixture into your doughnut tin (making each ring about 2/3 full) and bake for approx 10 mins or until the doughnuts are very lightly golden brown on top.
Whilst the doughnuts are baking, mix together your cinnamon and sugar topping.
Whilst the doughnuts are still hot, remove them from tin and dunk them straight away in cinnamon sugar one by one.
*Read the last part of this step first so you don't forget* Repeat the process of greasing your doughnut tin and piping mixture/baking/dunking until mixture is all gone. Don't forget to leave half your doughnuts plain to maple glaze!
For the maple glaze //
Melt your butter and maple syrup over a low heat until just melted.
Take off the heat and electric whisk in your icing sugar and cinnamon.
When your remaining plain doughnuts have cooled, dunk the tops of them into the glaze and leave to cool on a wire rack. If the glaze is too runny, either add a bit more icing sugar, or leave to cool slightly before dunking the doughnuts.
Enjoy doughnut dunkers!
Betty x
PS are we instabuddies? If not pop over and say hi! :)
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