Mini doughnuts

Ingredients

• 2eggs
• 80 gsugar
• 1 packetvanilla sugar
• 1 splashsparkling mineral water (very fizzy)
• 130 gplain flour
• 120 mlmilk
• 3 tbspoil
• 2 tbspbaking powder
• to tastecouverture chocolate, chocolate or icing sugar

Instructions

1. 1

   Mix the sugars

   Stir the sugar and vanilla sugar together.

2. 2

   Whisk the eggs

   Put the eggs, oil and sugar mixture in a bowl and whisk until frothy.

3. 3

   Make the batter

   Add the flour, milk and baking powder, then beat with a mixer until the batter is smooth.

4. 4

   Heat the maker

   Preheat the doughnut maker.

5. 5

   Oil the moulds

   Add a little oil to the doughnut maker so the doughnuts do not stick.

6. 6

   Fill and bake

   Put one tablespoon of batter into each mould and bake.

7. 7

   Remove carefully

   Ease the doughnuts out with a fork or your fingers, taking care not to burn yourself.

What are mini doughnuts?

Mini doughnuts are small, ring-shaped cakes cooked in a dedicated doughnut maker rather than deep-fried. Doughnuts have many international traditions, and this version is a straightforward home-baking take on the bite-sized treat.

Quick batter: eggs, sugar, flour and milk make a simple mixture that needs no yeast or proving. The doughnut maker cooks individual portions, while the sparkling water adds a little lift.

Nutrition and macros by portion

The nutrition label shows one serving as written: 56 calories, 2g protein, 9g carbs, 3g fat.

The flour and sugar supply most of the carbohydrates, while the eggs and milk contribute protein and the oil contributes much of the fat. Serve a few doughnuts with fruit or plain yoghurt for a more balanced snack; the optional chocolate topping will add to the energy and fat.

Choosing the ingredients

Vanilla sugar: mixing it with the sugar first helps distribute its flavour through the batter.

Sparkling water: use a very fizzy splash, as specified, and fold or mix it into the batter without letting it stand for long.

Topping: couverture chocolate, other chocolate or icing sugar are alternatives for finishing the cooked doughnuts.

Getting a smooth batter

Start with the eggs, oil and sugars and whisk until frothy, then add the flour, milk and baking powder. Mix just until the batter is even, checking the bottom and sides of the bowl for dry patches.

Using the doughnut maker

Preheating: let the appliance heat before adding the batter so the first batch begins cooking straight away.

Light coating: put a little oil in the moulds to help prevent sticking. Use one tablespoon of batter for each shape, as the recipe directs.

Checking and removing

Doneness: the method gives no fixed baking time, so follow your doughnut maker’s usual cues and check the doughnuts before removing them.

Safe handling: ease each one out gently with a fork or your fingers, keeping clear of the hot appliance and moulds.

Serving ideas

Serve the doughnuts soon after baking, with icing sugar dusted over the top or melted chocolate for dipping or coating. They also work well alongside fruit or a hot drink as part of a snack spread.

Recipe notes & tips

• Measure the batter with a tablespoon so the portions are consistent.
• Use the sparkling water soon after opening it to retain its fizz.
• Oil the moulds lightly, including the edges, before adding the batter.
• Check the first doughnuts early because cooking time varies between machines.
• Let the doughnuts cool briefly before adding chocolate or icing sugar.

Variations

• Chocolate finish: dip the cooled doughnuts in melted couverture or chocolate.
• Icing sugar: dust the doughnuts lightly just before serving.
• Citrus note: add finely grated lemon or orange zest to the batter.
• Cinnamon sugar: roll warm doughnuts in a mixture of sugar and cinnamon.
• Plain serving: leave off the topping for a simple, lightly sweet finish.

Common mistakes to avoid

• Cold doughnut maker: preheat it before filling the moulds so the batter starts cooking promptly.
• Overfilled moulds: use one tablespoon of batter per shape to reduce spillover.
• Sticky doughnuts: add a little oil to the moulds before baking.
• Lumpy batter: mix until smooth and check the bowl's sides and base for unmixed flour.
• Rough removal: loosen each doughnut gently and take care around the hot appliance.

How to store

Keep cooled doughnuts in an airtight container at room temperature and eat within 2 days for the best texture. Warm briefly in a microwave or a low oven; add icing sugar or chocolate after reheating.

Frequently asked questions