Fred's tips
Whisking the mixture lightly is really key here - overmixed dough will result in a much heavier bake so ensure you are light when mixing your ingredients.
- Prep Time: Min
- Cooking Time: Min
- Difficulty: Easy
- Makes: About 8-12 doughnuts dependent on mould size
Ingredients
- For the doughnuts:
- 250g Homepride Self Raising flour
- 125g caster sugar
- 2 level tbsps baking powder
- 1/2 tsp salt
- 180ml Buttermilk
- 2 medium eggs
- 2 tbsps vegetable oil
- For the raspberry topping:
- 200g icing sugar
- Roughly 4 tbsps whole milk
- Freeze dried raspberries (should be in the baking aisle with the decorations in your local supermarket)
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Method
- Preheat the oven to 200c
- Coat the donut mould (if using) with a little oil
- Place the dry ingredients in a large mixing bowl and stir together, so all ingredients are combined
- In a measuring jug, add the wet ingredients and whisk lightly to combine
- Pour the contents of the jug into the bowl and mix together using a spatula, taking care not to over mix
- Fill 2/3 of each mould with the mixture
- Place in the preheated oven for 8 minutes
- Once lightly golden and springy to the touch, remove from the oven to cook. Keep the donuts in their moulds to cook for 5 minutes before removing
- Place on wire rack to cool completely
- Once cool, ice and decorate
To make icing:
- In a small mixing bowl, mix together the icing sugar with the milk and add a drop or two of food colouring.
- Dip the donuts in, top side up, making sure it’s evenly coated. Place the un-iced side down on a flat surface and sprinkle with freeze dried raspberries or chocolate sprinkles
A few flavour ideas:
Variations for donuts:
- cinnamon sugar (100g caster sugar, 1 teaspoon cinnamon)
- vanilla icing with sprinkles (as above in recipe but with vanilla extract added in to icing)
- pink icing with freeze dried raspberry sprinkles (as above in recipe)
- chocolate glazed donuts (150g icing sugar, 4 tablespoons cocoa powder, 2 tablespoons milk, dash of vanilla extract)