Remember this recipe for yeast baked donuts? Remember how I mentioned that I had found lots of recipes that required a donut pan? I ended up buying one.. I’m slowly running low on space for new pans and trays, but I felt it was a necessity. I highly recommend buying one if you don’t already have one! In my defence, they’re healthier because they’re baked!!!
I ended up just using my favourite butter cake recipe to make the donuts and then made a pink glaze icing to make it look like a stereotypical donut!
Makes approximately 24 donuts.
You will need
250 grams butter
1 cup caster sugar
2 teaspoons vanilla essence
2 1/2 cups self raising flour
2/3 cup milk
1 cup icing sugar
1/4 cup milk (more or less depending on the consistency you would like)
Pink food colouring
100’s and 1000’s.
Preheat oven to 180 degrees celsius and lightly spray your donut pan.
Cream the butter, sugar and vanilla until light and fluffy.
Add eggs one at a time, beating to combine.
Alternate adding the flour and milk, stiring to combine after each addition.
Place mixture into a piping bag and snip off the end. Evenly pipe out the cake mixture into the prepared donut pan.
Place in the oven for 15 minutes until lightly golden. Allow to cool in pan, then turn out onto wire rack to cool completely.
Start with 1 cup icing sugar in a bowl. Add 1 tablespoon milk at a time until you reach your desired consistency. You want the icing to be smooth so you can dip the top of the donut into the icing. (You can see in the picture below my first lot of icing was a bit thick).