Baked donuts with a fresh lemon flavour and a lemon yogurt glaze. I coated some with cyrstallized ginger and some with mini lemon meringues.
Chocolate, cherries and almonds in one neat package. Perfect for Valentines day and easy to down a couple without thinking. There are a couple of recipes for a glaze below, use one or the other (or half and half), but don’t try to use both on the same donut.
These were more like mini cupcakes filled with jam. Delicious, but not as donut-hole like as the last batch I made. I’ve since learned that the key to a recognizable donut taste s nutmeg. I only used a pinch as I didn’t want to over-power the raspberry jam, which may explain the lack of donut taste.
Independence day seemed as good an excuse as any to make donuts, and I had some tricolour sprinkles left over from St George’s day in April. These have big chunks of apple and are spiced with cinnamon, nutmeg and cloves, then covered in white chocolate.
Three types of chocolate in one tiny package. These mini chocolate donuts have both milk chocolate and white chocolate glazes and rainbow sprinkles. The white chocolate glaze has rum in, but you can skip that and replace with water if preferred. Like the banana donuts I made, I used browned butter because I think it adds more flavour. Details are in the recipe for Banana Chocolate Chip Donuts.
Strawberries are just coming in to season and given my love of donuts, I couldn’t not make these. There’s strawberry puree in the batter and they’re glazed with strawberry icing and Dr Oetker Strawberry Meringue sprinkles. The sprinkles make make them extra fancy and the pieces of meringue are crunchy too. Surely these must qualify as one of your 5-a-day?
One big lesson I’ve learned from making mini donuts is that you can never grease the pan well enough. I used loads of butter flavour spray and they came out without a problem, but I’ve tried (and failed) in the past at the “getting them out” stage.