A couple of years ago I bought a mini doughnut maker from a homeware shop at Brightwater Commons. This was before the machines got all popular and were available at Clicks and Boardmans and the likes. It cost me R200 (I think you can get one from Clicks or Checkers now for about R200). This gadget is incredibly easy to use, and works as promised, every time you use it. It comes with a little recipe booklet, that has a basic doughnut recipe, as well as a list of variations.
I made mini doughnuts for Easter, covered them in melted white chocolate, and decorated them with various colours of sprinkles.
Whilst you’re at you, you should give my recipe for raspberry jam mini doughnuts with a caramelised white chocolate dipping sauce a whirl – Recipe
- 200g flour
- 125g sugar
- 2 tsp baking powder
- a pinch of salt
- 125ml milk
- 50g melted butter
- ½ tsp vanilla extract
- 1 egg
- For decorating:
- 100g white chocolate
- Your choice of sprinkles
- In a bowl, mix together the flour, sugar, baking powder, milk, melted butter, vanilla extract and egg.
- A thick batter will form.
- Spray your doughnut maker with a non-stick spray, and preheat it for at least 5 minutes.
- Add a heaped teaspoon of batter to each section, and close the lid.
- After 2 to 3 minutes lift the lid to check the progress of your doughnuts. Leave them for a minute or so more if they aren’t done yet.
- The doughnuts are done, when they they are a golden brown colour.
- For the topping:
- In a microwaveable bowl, add the white chocolate and melt for 2 minutes of high, stirring half way.
- Dip each doughnut into the chocolate, and decorate with sprinkles.