Chocolate Cake Donuts

Hearts are one of the earliest things I remember drawing as a kid - it probably is for most people. It's a familiar image or shape that we associate with many things surrounding the emotion of love. The origins of this shape is not known for sure maybe the shape of a leaf of some obscure plant associated with valentine or could be the shape of human sex organs who knows really?

Even if it is pretty likely that the shape has some crude beginnings it's a shape I have always liked; to draw and to eat! I mean everything tastes better when it is in a fun shape right? Kids know that for a fact. That is why I thought  it appropriate to shape these decadent donuts in the shape of hearts. Also I only have a heart shaped donut pan or a mini donut pan and the mini ones take ages.....

Chocolate Cake Donuts

170g plain flour
25g cocoa powder
2 tsp baking powder
1 tsp espresso powder
1/4 tsp salt
1 large egg
60g sugar
60g brown sugar
170ml whole milk
2 tbsp vegetable oil (extra for greasing)
2 tbsp sour cream
1/2 tsp vanilla extract

Heat the oven to 180C and grease the donut pan with a little bit of the veggie oil and don't forget the middle part so the donuts don't stick.
Mix the flour, cocoa powder, baking powder, espresso powder and salt into a bowl. In another bowl whisk the egg, both sugars, milk, oil, sour cream, and vanilla until combined and then sift the dry ingredients into the wet ingredients and fold in until completely combined and there are no lumps.
Fill the donut indents 3/4 full - *I found that using a tablespoon to fill the donut indents was easiest and I used two tablespoons and it was the perfect amount.
Bake for 10 minutes and leave to cool for 5 before turning out. They should just drop out, but using a butter knife around the edges should loosen them up. Leave to cool while you make the gauche.
I had 3 batches to make a dozen donuts - I wiped the donut indents clean and re-greased them each time.

ganache
85ml whipping cream
2 tbsp sugar
15g unsalted butter
85g chocolate chips

Heat the cream, sugar, and butter on a medium heat. While it's heating place the chocolate in a heat proof bowl, once the cream mixture is just boiling pour it over the chocolate and gently whisk. We don't want air in the ganache, but we do want it to be smooth and shiny.

to finish: 
sprinkles

I dipped the donuts into the chocolate ganache and then covered with chocolate sprinkles. In between batches you need to keep the ganache slightly warm otherwise it goes hard and lumpy.
Donuts are best eaten fresh, but will last for about 3 days.

These donuts are a great treat and if you love someone you should make these for them because they exude love. They are love even if they aren't made in a heart shaped donut pan. 

Oatly Chocolate Mini Donuts

Today I know at least 3 people who can’t have any dairy of any kind. It seems more and more people need to seek out alternatives to milk.

Oatly have been producing their oat drink since the1990’s at a time that people thought they were a bit ambitious and perhaps a bit crazy. 

It’s a good thing they didn't listen to the naysayers because today there is a need for milk alternatives. 

Baking is something that can be a bit tricky when trying to accommodate for people who have different food needs. 

Oatly not only tastes good, it has a very nice subtle oaty taste, but it also works great in baked goods!

I have already had success making cupcakes with Oatly’s Original Oat drink, so I thought I would try the Chocolate version. I thought of cupcakes again, but wasn't feeling it. Then I thought of cookies because of cookies and milk and all that. I dismissed that pretty quick as I have never baked cookies with milk in them.

Then I thought of donuts and it just felt right. I have started this new thing where I go with my gut instincts, because usually they are right. It’s actually pretty creepy how often I am right about something.

For instance these donuts. 

I was totally right about these donuts! They have a nice rich chocolaty flavor and just one feels pretty guilt free! Not that it is, its just mini so you know….

One thing before I get to the recipe: I used sour cream, but I think you could substitute a soya yogurt or similar to make it completely dairy free. However I had sour cream in my fridge and I wanted to use it up. Waste not and all that stuff. 

Anyway here’s how I made them in case you want to make them too!

Oatly Chocolate Mini Donuts:

160g plain flour

40g cocoa powder

2 tsp baking powder

¼ tsp salt

1 medium egg

120g sugar

150ml The Original Oatly Oat Drink Chocolate

2 tbsp sunflower oil

2 tbsp sour cream or soya yogurt

½ tsp vanilla extract

Heat the oven to 180C/350F and grease the mini donut pan. I use silicone pastry brush and sunflower oil. If it’s not greased properly they will stick.

In a small bowl whisk all the dry ingredients together. Then in a bigger bowl whisk the egg and sugar together before adding the milk, oil, sour cream, and vanilla.
Then by hand gently beat the dry ingredients into the wet until just combined and smooth.

It can be spooned into the donut pan or piped. Piping is somewhat easier, but the batter is very smooth and can run out so it just depends on what’s easiest for you. I like piping because it’s a bit quicker. Fill the indents no more then ¾ full.

Bake for 7-9 minutes. Leave to cool slightly before carefully turning them out to cool completely. I suggest cleaning out each indentation and re-greasing between bakes. 

Oatly Chocolate Glaze

150g icing sugar

1 tsp cocoa powder

2-3 tbsp The Original Oatly Oat Drink Chocolate

Mix all the ingredients together. Start with two tablespoons of Oat Drink to see if it’s the right consistency before adding another one in. If you put your finger in the icing it should stick to your finger and leave a bit of a stiff trail. Once the donuts are cool, fill a baggie or piping bag and make a very small hole in the tip to pipe on the donuts or dunk them in to cover the tops completely. Then eat! Enjoy!

notes: In association with Oatly: visit their website here if you’d like to learn more. All opinions are my own – for more information please see my contact/policy. Check out my Oatly Espresso Cupcakes! This is being entered in Cakeyboi and The Baked Explorer’s monthly Treat Petite baking challenge.

Glam Doll Donuts in Minneapolis, Minnesota

I want to use jet lag as an excuse for not blogging and/or baking as much as I did before I left, but the reality is life has taken a priority!

For the time being anyway. Sometimes life just needs to do that.

I have a few more posts that I want to share with you what I got up to when I was in the states visiting my family and friends.

My parents moved us to Minnesota when I was 15, at that age I was not very impressed with that. However like all teenagers I managed to adapt, but I made sure my parents knew exactly how hard it was to do so.

So, when I go “home” I go to Minnesota. It is also where I tell people I am from when asked. It’s just easier.

Minnesota isn't a bad place to go home too especially as it has this place in Minneapolis called Glam Doll Dounuts.

That’s right Glam Doll Donuts and they are pretty damn Glam!

My girls loved the place immediately because as you can see it’s all pink! That and you could smell the sugar sweetness down the road!

We had a hard time choosing between all their different flavors. But the gentleman behind the counter was very patient with us while we decided. The girls finally settled on the

Darling: vanilla cake donut with sprinkles and they had the

Femme Fatale: fresh raspberry curd filled with vanilla icing. My sister choose the

Chart Topper: a peanut butter and Sriracha donut and I picked the

Daddy Dearest: a surly cake donut, surly blender glaze and bacon crumb topping.

They were all super delicious. I know because I commandeered a bite of each one! I wish I lived closer because I am sure I would be a regular, much to my jeans distress. So, it's probably a good thing I don't live closer! 

If you find yourself in Minneapolis here is their location:

2605 Nicollet Avenue, Minneapolis, MN 55408

And if you don’t ever plan on making a trip to Minneapolis, Minnesota then you can just drool over their donuts on their website where you can see the many different flavor combinations they have! Or check them out on their social media sites!

notes: All opinions are my own; my sister recommended it so we went. For further information please see my contact/policy page! If you don't know what Sriracha is... well you should! My next post is all about another place I visited in Minneapolis, so stay tuned! 

Dear Blog, (3)

Dear Blog It’s your birthday! 

I hope you didn't think I’d forgotten! I haven’t and am writing this post to have a look back at the last year with you!

I thought I would do the usual bakers dozen of links remincising of the past last year. 

Where to start? I know, how about where we left off last year….

1. Last summer I made White “Witch” Ice Cream for a Chronicles of Narnia competition. It was white chocolate ice cream with home made Turkish Delight folded in. It was actually really good. It was a shame I didn't win.
2. I made a week of yummy treats all based on Cadbury chocolates! Like PicnicDoodle Salad, Double Decker Pillow Cookies, Star Bar Cake, Cherry Ripe Cupcakes, and Curly Wurly Brownies.
3. We also took a trip up to Scotland to visit family and I made Cranachan Cupcakes while up there! Inspired by the Scottish dessert Cranachan. 
4. I made my first YouTube video again for a competition, once again I didn't win, but it was an experience and it taught me not to let my husband be the video recorder.
5. The Apple Pie Ice Cream I made in the fall was A-Mazing I don’t know why it didn't get more views? Who doesn't want Apple Pie Ice Cream?
6. In the New Year I made a resolution to use up the baking things I had in my magical baking cupboard. So, I made Mince Pie Biscuits!
7. I made a few cakes for my local Clandestine Cake Club, but the Killer Zebra Cake and a Cherry Garcia Cake were my favorite over the last year!
8. FINALLY, I successfully made fried doughnuts!
9. Homemade Double Deckers proved to be a bit of a challenge and were a bit chewy, but totally worth the extra effort!
10. We had a lot of fun meeting Johnny of Johnny Cupcakes at his 3 year anniversary in London.
11. The Brownie Quest I was on is now pretty much over. I found, in my opinion, the best and most versatile brownie recipe ever. Try it and then we can talk.
12. I blogged everyday in May which was an interesting challenge. It took me out of my comfort foodie zone and made me talk about different things.
13. Last but not least I attended Food Blogger Connect last week and on top of learning a lot of stuff I meet some really cool people!!

This last year was a year of experiences. Not just in my bloggy world, but in my real life too. Growing up is hard to do.

Things will continue to change, because things are always changing. We can’t stop it I've tried! I mean my littlest is starting full time school in September. How did that happen?

I’m also taking a much needed, long-time coming trip home to my family! USA here I come! It will be quiet here in United Cakedom while I am away, but don’t worry I have a few things brewing!

Then when I get back and the girls are settled in school, I will have to answer the big question: What do I want to be when I grow up?

When I find the answer I will let you know!

So, dear blog until next year! Love you, Lisa 

Baking Chocolate Glazed Doughnuts with Janet

Whoever decided that donuts should be served for breakfast is a genius!

In my typical fashion, I wanted to bake something that would "WOW" my family.

After a trip to the local Dunkin Donuts, I realized that these treats were something that I could probably make (healthier) and be a big hit with the crew.

I promptly went shopping for some Wilton's pans (another one of my common practices) and since I couldn't decide on whether to make full size or mini donuts, I bought both pans. :)

I followed the recipe on the pan for the plain cake donuts and the chocolate glaze. One layer of chocolate glaze was not enough so I double dipped them. I sprinkled them and let the kids eat them for an afternoon snack.

They were satisfyingly impressed...my job here is done. :) ~ Janet

Baked Doughnuts:

2 cups cake flour, sifted

¾ cup granulated sugar

2 teaspoons baking powder

¼ teaspoon ground nutmeg

1 teaspoon salt

¾ cup buttermilk

2 eggs, lightly beaten

2 tablespoons butter, melted

Non-stick vegetable pan spray

Preheat oven to 425°F. Spray Doughnut Pan with vegetable cooking spray.

Doughnuts: In large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs and butter. Beat until just combined. Fill each pan cavity approximately 2/3 full.

Bake 7-9 minutes or until the tops of the doughnuts spring back when touched. Let cool in pan 4-5 minutes before removing. Doughnuts are best served fresh.

Chocolate Glaze:

½ cup semi-sweet chocolate chips

2 tablespoons butter or margarine

2 tablespoons corn syrup

1-2 teaspoons hot water

In medium bowl, melt chocolate chips, butter, and corn syrup on 50% power for 1 minute, stirring frequently until completely melted. Stir in 1 teaspoon of hot water, stirring until the glaze is thick and smooth. Add another teaspoon if glaze is too thick. Use immediately to glaze doughnuts.

to finish: 

sprinkles
marshmallows
crushed candy bars

Use anything you like to top them with!!

notes: The original recipe can be found here! How to make them with a cinnamon glaze! For more recipes from Janet click on the side bar button! 

Adventure Time

It’s been a bit quiet in the United Cakedom this week.

It’s because I decided to do a Juice Detox so baking was put on the back burner. I do want to tell you more about it, but I am off to Scotland tomorrow!

Some amazing friends and family have helped me fill the next ten days with fun treats and food!

On Monday I am telling you about the time I met Mary Berry!

Then on Wednesday my sister is sharing the Baked Glazed Doughnuts she made for her family.

By the end of the week you will be visiting the Poison Kitchen with my friend and fellow blogger Missie from A Flurry of Ponderings.

After the weekend, Isaiah from Baking Adventures of a 10year old, will be taking you to warmer weather with his Chocolate Covered Key Lime Pie on a Stick!

Here is a quick list of things to expect from me when I get back: 

• adventures in Scotland
• my hunt for dark chocolate Tunnock's Tea Cakes 
• juice detox with Jason Vale
• book review of The Ginger White Cookbook
• insider look at Sainsbury's Cake book
• a delicious coconut cake that is waiting to be blogged
• I finally have a smart phone!
• Easter crafts 
• Easter bakes

I hope everyone is enjoying the Easter Holiday's or Spring Break! 

notes: I had a bit of a bakery tour of Scotland last time I went up here is that post! 

“Hot Doughnuts Nice and Fresh!"

I've tired to make fried doughnuts a couple of times now and have not been successful. 

I've baked doughnuts with no problem at all so, I didn't really think I'd have that much trouble frying them. Well, I was wrong about that. 

After reflecting I figure it’s probably due to over proving, probably not kneading right or enough, and not regulating the temperature of the oil.

It had to be one or all of those things!

Baked doughnuts are easier, but fried taste so much better! Who doesn't like fried dough?

So, using the first recipe I tried, I tried again!

This time with the results I wanted. They made the house smell delicious! I covered mine in Vanilla Sugar to give them an extra flavor.

Vanilla sugar is easy to make! Just place a vanilla pod, new or used, in a jar of sugar. Some stores now sell it if you don’t use vanilla pods often.

After rolling them in sugar they can be filled with jam or cream. They can be iced or made into rings, they are pretty versatile so use what you like!

I prefer a plain fresh doughnut without all the extra stuff.  So, I made these “Hot Doughnuts Nice and Fresh!" just the way I like them!

If any of my readers are also from Reading (Berkshire) then they will know where the phrase comes from! You cannot have walked down Broad Street without hearing it as the picture below informs us!

Fried Doughnuts:

500g/1lb 2oz strong white flour

50g/2oz caster sugar

40g/1½oz unsalted butter

2 free-range eggs

2 x 7g sachets instant yeast

10g/¼oz salt

150ml/5fl oz warm milk

130ml/4½fl oz water

Sunflower Oil or Crisp n Dry, to fry

vanilla sugar, to coat

For the dough, place all ingredients except a quarter of the water, into a stand mixer bowl. Mix on low until combined. Slowly mix the rest of the water into the dough and beat with the dough hook for 3-5 minutes or until the dough comes together and comes away from the side of the bowl. The dough will be sticky, but it shouldn’t be sticking to the side of the bowl. Also you should be able to handle the dough without it sticking to you.

Place the dough into a lightly oiled large bowl, cover with a damp tea towel and leave to rise for an hour or until doubled in size. Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times. Do this part by hand, especially as you’ll have just cleaned your dough hook and bowl!

Divide the dough into 10 equal portions and shape each portion into a ball. I just folded the dough into itself to form a ball; I didn’t want to handle the dough too much. Place all balls onto a lined baking tray and allow to rise for another hour or until doubled in size.

In a large sauce pan, using sunflower oil or Crisp n Dry (what I used) heat the oil to160C-180C. Keep an eye on this, as I had to keep turning my heat up and down to keep it within the range I wanted. Lower each doughnut into the fryer, cooking each side for about 3-5 minutes or until golden brown. Remove the doughnuts from the oil with a slotted spoon and immediately roll in the vanilla sugar so that the hot fat makes the sugar stick to the sides.

Set aside and leave to cool. Only just slightly! Fresh Hot Doughnuts are Nice and delicious!

notes: I showed off my failed doughnuts here! Recipe is adapted from The Great British Bake Off: How to turn everyday bakes into Showstoppers by Linda Collister. The Game of Throne's Image is from Spotted: Reading Town’sFacebook Page.

Blurred Lines (advertising & my blog)

Last week the ASA wrote a statement regarding ad rules and why bloggers should be aware of them. This is my personal response to that statement and how I feel it affects my blog and myself.

I have been writing my blog for a couple years now and only recently have been contacted by PR agencies and companies. 

Developing my blog into what I want it to be has taken time. I used to just write out recipes and show a few pictures without adding any thoughts or stories to my posts.  It’s changing as I grow in my baking abilities; my blog and I have come a long way.

When I was an art student at university/college it was in my art classes that I learned a process of creatively thinking out how I wanted my piece of art to be portrayed. It’s the same process that I use today when I am deciding what to bake/make next. 

First I decide what I want to make, then I research recipes and how others have made them. After choosing a recipe that is the easiest to adapt to my needs, I go shopping for the ingredients that I don’t already have. I do all of this before I make the recipe. It's a process and it takes time. 

So, when I get sent an ingredient to try out for exchange of a review, it’s not always an equal payment for what goes into what I do. Not only adding in the time, but ingredients. One free ingredient doesn't always make up for the other ingredients.

Sometimes the recipe doesn't always work out the first time. I have made donuts twice now and neither time has it turned out how I wanted, so hopefully third times a charm. I wanted to make them to fill with a jam that was sent to me to bake with. 

I am not trying to sound like I’m complaining, as I have a choice, I could say no. 

When it’s just a simple exchange of product for review it gives me more freedom and less pressure to do what I want with the product. As a general rule I usually ask the questions of the company before I accept anything so that we are on the same page. I have to assume when it’s paid content you have less say in what it’s about.

I will say here and now I have never been paid for a positive review. Nor will I ever accept payment for a positive review. I will always state if something was provided for me. I will also not accept anything that is unrelated to my blog and that I wouldn't use myself. 

However I will accept payment for ads, advertorial or sponsored content, if that opportunity ever arrives. If I do receive that opportunity it will be stated clearly in the note section of all my posts. 

I further want to elaborate that from here on out I will clearly state if I bought something myself so there is no confusion or question in the matter. However if the post is older then this one, if it is not stated that it was sent to me, than I purchased it myself. 

I have stated most of this in my contact/policy tab above. I just want to write it here again as it’s recently being talked about.  

Overall, I write my blog as a type of journal for myself. It is a bonus that I have lovely readers who comment and share what I do. It’s also a bonus to occasionally receive an opportunity to try products, but it’s not why I write my blog. Baking is my current form of art and blogging is my way of sharing it.

notes: ASA stance on advertising and blogs. My blog contact/policy tab. Hopefully jam filled donuts will be up on the blog soon! The pictures of these donuts were edible, but were too brown and crunchy to fill with the jam. Which is what happened to my first batch, I took pictures, but cannot find them anywhere! I think I need to reconsider what oil I'm using and frying time! The recipe for these were adapted from the current issue of the Jamie (Oliver's) Magazine. 

Dear Blog, (2)

Happy 2nd Birthday!! 

I am sorry I only really write to you once a year on your birthday, but I'm usually pretty busy baking, posting my baking, taking care of kids and a husband, hanging out on social media sites (twitter, pinterest, facebook) promoting you etc... It really doesn't leave me a lot of time to have a heart to heart with you. 

As it's your birthday and all I think it's about time we had that heart to heart. Really  more of a reminiscing of the past year... here are a bakers dozen of our time together. 

1. Remember that time when I made coffee extract and I questioned if I had made it right? I made it with just coffee. Then I went to Starbucks for a freakin' lot of espresso to make it again and there was like no difference?? 

2. OMG do you remember the Apple Pie Cheesecake Bars I made for the 4th of July? They were so amazing ... I am drooling just thinking about them. 

3. Do you remember I baked a whole weeks worth of Harry Potter inspired treats? Yeah? It's a lot of work sorting out a themed weeks worth of bakes! But oh so rewarding. 

4. It seems like yesterday I hosted my first giveaway of a book I absolutely adore! 

5. Remember the Mickey Mouse cookies I made for Baby Baker's 3rd birthday? They were so cute and she loved them! She is more of a fan of Dora the Explorer at the moment. Wonder what she'll like in a half a years time? Do you also remember the sugar cookies I decorated to look like pizzas for the bigger Mini Baker?

6. Remember when I didn't win the Hummingbird Bakery Cupcake Competition? My Peach Melba Cupcakes were pretty amazing. Hey their loss, right?! However I was a runner up in the Lola's Cupcake Competition and received a voucher for 10GBP to spend at their shops. I still haven't made it to London since then...note to self: plan trip to London! 

7. I did spend the day in London with my good friend Bijal, remember that? I dragged her to bakeries I had yet to visit. It's a hard job being my friend sometimes. I make you eat cake with me. :0) Here is a link to Part 1 & Part 2 of that day! 

8. Remember when I was all nervous about attending my first (and only) Clandestine Cake Club? I thought they made you guess the location and that if you couldn't figure out a series of riddles you were just shit-out-of-luck and had to eat a cake to yourself. It's not like that. They tell you a day before the "secret" location. Was a little disappointed to find out I didn't have to figure it out by clues and riddles. Ah well, I was really happy with my Cherry Cola Bundt Cake and the group of people I met that night. Hoping to attend again in July! 

9. The majority of the cupcake recipes on here are for the Cupcake Book Club hosted by Kelly from An American Cupcake in London. Remember the everything is not as it seems Red Velvet Cupcakes and Toffee Bakewell Tart Cupcakes? They were for 2 different books, but both were good. 

10. Except these cupcakes ... Do you remember the Slo-Mo Cupcakes I made to celebrate World Book Night? I gave out a Judge Dredd graphic novel. I make a lot more cupcakes then I thought? 

11. These Raspberry & White Chocolate Celebration Brownies have been a big hit! Not sure how or why but they are my most viewed for this year. Remember my friends requested them for our dinner night? All who tried them loved them! 

12. Hey, do you remember when I bought that mini doughnut silicone pan from Lakeland's? Who knew it would get so much use? I have made a lot of fun mini doughnuts and plan to make a lot more! 

13. It only happened a month ago, but I will never forget my baking day at Cake Boy! 

So, there it is 13 memories of our year together. I'm looking forward to having another heart to heart this time next year. Same time, same place yea? 

I'm planning a few themed weeks, first one hopefully coming at the end of the month, other then that who knows where 2013/2014 will take us! 

I almost forgot to mention you're update look, remember we did that? I hope you're happier now that you look all nice and stuff. 

Love always, Lisa

Cinnamon Glazed Baked Doughnuts! {National Doughnut Week}

The whole selling baked good for a worthy cause is not a new one. Who hasn't attended or helped out with a bake sale before? Well this week, National Doughnut Week, independent bakers are raising money for the The Children’s Trust, through the sale of doughnuts!

A local bakery, Warings, is taking part! Not only are they donating 10p per doughnut sold, but they are hosting various competitions. One contest I am going to have my Mini Baker partake in. They are asking 5-15 year-olds to design a doughnut. I am going to get my Mini Baker to enter. I think she’ll really enjoy that! To find out if your local bakery is taking part please check out the links below!!

Baking doughnuts at home is pretty easy. I think frying them is too, but I like to make them with the girls and therefore easier to bake. The recipe I used here comes from Wilton. It was on the packing of my new heart shaped doughnut pan.

Cinnamon Glazed Baked Doughnuts 

2 cups cake flour

¾ cups granulated sugar

2 tsps baking powder

¼ tsp ground nutmeg

1 tsp salt

¾ cups buttermilk

2 eggs, lightly beaten

2 tbsp butter (about 14g), melted

Preheat oven to 425F/240C grease your doughnut pan. I used melted butter and a pastry brush. Sift all the dry ingredients in a bowl. Add all the other ingredients and beat until just combined.

Half fill each doughnut hole (about 2 tbsp all depending on your pan). Bake for 4-5 minutes. If you over fill, like I did, then you will need a few extra minutes. If when touched they spring back then they are done. Let cool for a few minutes before removing. Repeat until all the batter is used, then glaze…

Cinnamon Glaze

1 cup confectioners’/icing sugar

3-4 tbsp milk (add slowly)

1 tsp ground cinnamon

Combine all the ingredients until sugar is completely dissolved. Use immediately to glaze the doughnuts. I just dipped mine into the bowl and then place on a cooling rack, with parchment paper underneath, to catch the drips.

notes: Find out if your local bakery is taking part and join in the fun! - National Doughnut Week; Warings are not sponsoring this post, I have mentioned them because I do enjoy their baked goods!. I recently picked up this Wilton heart doughnut pan from Home Sense. Home Sense is like a TK Max for household items including kitchen stuff! How to Make Cake Flour 

Blueberry Cake Mini Doughnuts!! {cooking with kids}

Before Mini Baker started school I never felt I had a problem finding stuff for us to do. Since she’s started school now when she’s off I find myself struggling to keep her entertained.

I enjoy baking and I’m glad she does too. I am not completely naïve to assume we will always have the same interests. But for now I’m glad we have something to share in hopes that she remembers them fondly.

Mini baker is always asking me for doughnuts, she’d have them for breakfast, lunch, and dinner! A while back I picked up a copy of Mini Donuts by Jessica Segarra and a silicone mini doughnut mould from Lakeland’s so I could make her doughnuts!

Not for every meal of course, but for the times we were at a loss of what to do with ourselves! The recipes in this book are super simple. Piping the batter into the mould is more suited for adults, but everything else kids can easily do!

A quick update as well, everyone at the moment is feeling better! The littlest Mini Baker was napping during the doughnut making, but she sure enjoyed helping us gobble them up! 

Blueberry Cake Mini Doughnuts

adapted from Mini Donuts by Jessica Segarra

1 ¾ plain flour, sifted

2 tsp baking powder

¼ tsp salt

1 large egg

¾ cup granulated sugar

3 tbsp vegetable oil (plus a little extra for greasing pan)

¼ cup sour cream

1 tsp vanilla extract

½ cup whole milk

½ cup blueberries, chopped

Pre-heat oven to 180C

Using a pastry brush and a little vegetable oil to grease the doughnut pan/mould, then tip the pan over onto a kitchen towel to drain excess oil.

Sift together the flour, baking powder, salt and set aside. Whisk the egg and sugar together before adding the oil, sour cream, and vanilla. Mix well until combined.

Fold in half the flour, then half the milk, and the rest of the flour, followed by the rest of the milk. Make sure there are no lumps before folding in the chopped blueberries!

Fill a piping bag or plastic bag and cut the tip off, it can be a bit tricky as the batter just runs out. Fill each doughnut mould about ¾ full, sometimes it goes over, but that is okay! Then bake for 7-10 minutes they should spring back when touched or use the skewer test if you’re unsure. They might slightly brown around the edges, but are still a bit pale. Carefully un-mould the doughnuts and cool on a cooling rack. 

While they are cooling make the icing:
1-2 tbsp whole milk

1 tsp vanilla extract

1 ½ cups icing sugar

2-4 drops each of pink/blue food dye

sprinkles

Mix the icing sugar with 1 tbsp milk and the vanilla. Add additional tablespoons of milk one at a time until you get a pourable consistency.

Place a piece of greaseproof paper under the cooling rack and drizzle the icing over the tops and add sprinkles for extra sparkle! Then eat!! Best eaten on the day.

notes: Mini Donuts by Jessica Segaarra: blog, Amazon UK & USA; Lakeland’s Silicone Mini Doughnut Mould. This post is my entry for the competition to win a lovely range cooker from Range Cookers! There is a day and a half yet to enter! Check out the details here!!

Maltesers Chocolate Mini Donut!! [baked]

I adapted this recipe as best I could for a UK audience. It is still listed in cups, but really sets of measuring cups are easy to come by. I did change products where needed, ex: plain flour = all purpose flour, icing sugar = powdered sugar and so on.

Only last week I shared my first thoughts on this book and said how I wasn't sure what to make first! Well, these came first not because of choice but because I had everything already in my cupboard! It was an easy way to decide!

They were easy to make, but they do take time. My mini doughnut pan holds twenty. So, to fill them up, wait the 7-9 minutes, cool down enough to take out of the pan and repeat, then ice each donut by dipping. I don’t mean to put you off because if you have a rhythm you won’t notice the time! It would take more or less the same amount of time if using an electric donut maker. It usually holds 5-6 donuts, but only takes 3-4 minutes.

They were good and we all ate them up right away! Enjoy! 

Maltesers Malted Chocolate Mini Donut 

• 1 cup plain flour
• ¼ cup chocolate malted-milk powder (I just used Horlicks)
• 2 tbsp cocoa powder, sifted
• 2 tsp baking powder
• ¼ tsp salt
• 1 large egg
• ½ cup granulated sugar
• ¾ cup whole milk
• 2 tbsp vegetable oil
• 2 tbsp sour cream
• ½ tsp vanilla extract (I used vanilla bean paste)

Pre-heat oven to 350F/180C and grease donut pan. Sift together flour, malted-milk, cocoa, and baking powder, and salt. Whisk together the egg and sugar. Then add in the milk, oil, sour cream, and vanilla until combined. Gently stir in the flour mixture, stirring so there are no lumps. Fill each donut indentation ¾ full. Bake for 7-9 minutes or until toothpick comes out clean. Transfer to rack and let cool. Place paper towels or parchment paper underneath for easy clean up.

for icing:

• 4 tbsp butter
• 2 tbsp whole milk
• 1 tbsp golden syrup
• 55g bittersweet chocolate, chopped or buttons/chips
• 1 cup icing sugar, sifted

Melt the butter in a saucepan then add milk, golden syrup, and chocolate stir slowly until completely melted. Take off the heat and whisk in sifted (it’ll be lumpy if you don’t sift it) icing sugar. Immediately dip the top of each donut into the icing and transfer back to the wire rack.

to finish:

• 1 or 2 bag of Maltesers, crushed or cut in half

Sprinkle on top of iced donuts. Let set for 10 minutes before eating (if you can wait that long). Donuts can be stored in an airtight container for up to 2 days, but are best when eaten fresh!

This recipe, adapted for UK bakers, is from Mini Donuts: 100 Bite-Sized Donut Recipes to Sweeten Your “Hole” Day by Jessica Segarra Creator of The Novice Chef Blog (Maltesers are Whoppers; Whoppers are Maltesers)

My "review"; The Novice Chef; Amazon UK, Amazon US, I bought my mini doughnut pan from Lakeland's. You can easily use an electric donut maker just follow the manufacture’s instructions.