Baked ring doughnuts

Name: Baked ring doughnuts
Prep time: 20 min
Cook time: 12 min
Ingredients: 200 g self-raising flour; 120 g caster sugar; 1/2 tsp bicarbonate of soda; 1/2 tsp salt; 200 ml semi-skimmed milk; 50 g butter (melted); 3 tbsp sunflower oil; 1 free-range egg; 100 g icing sugar; 2 tbsp milk; your choice of sprinkles; 12-hole Tala Performance mini doughnut muffin pan; large mixing bowl; measuring jug; whisk; silicone-headed spatula; large piping page with open tip nozzle; wire cooling rack

The easiest and quickest way to fix that doughnut craving, these baked ring donuts can be easily whipped up in less than 30 minutes without a mixer.

Brought to you by Tala

Everyone loves a doughnut, and these baked ring doughnut treats are sure to be a hit!

baked ring doughnuts

Take a look at the super-simple recipe from Tala below (made a little easier if you have a Tala Performance 12-cup mini doughnut muffin pan to hand, we believe). Not got time to decorate? Don't worry! Simply toss the doughnuts fresh from the oven in sugar and cinnamon for a easy peasy treat.

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20 mins

Preparation Time

12 mins

Cooking Time

Ingredients

For the doughnuts:

200 g self-raising flour
120 g caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp salt
200 ml semi-skimmed milk
50 g butter (melted)
3 tbsp sunflower oil
1 free-range egg

For the decoration:

100 g icing sugar
2 tbsp milk
your choice of sprinkles

Equipment:

12-hole Tala Performance mini doughnut muffin pan
large mixing bowl
measuring jug
whisk
silicone-headed spatula
large piping page with open tip nozzle
wire cooling rack

Instructions

Preheat the oven to 160°C/ 320°F. Place the dry ingredients in the mixing bowl, and whisk briefly to mix evenly.

Measure the milk into the jug, then add the egg, oil and melted butter, then whisk thoroughly.

Make a well in the centre of the dry ingredients and pour in the milk mixture bit by bit, whisking as you go to eliminate as many lumps as possible.

Transfer half of the mixture into the piping bag. Hold the piping bag over the doughnut tin and half-fill each ring – twice round each ring should do the trick if you have a large open tip. Refill the bag if necessary and return any unused mixture to the mixing bowl ready for the the next batch.

Place in the centre of the oven for 12 minutes until the donuts are well-risen, golden in colour and springy to the touch. Remove from the oven and turn out onto a wire cooling rack to cool completely.

Give the remaining doughnut mixture a very quick mix – the raising agents will probably have caused it to puff up a little, but don't worry, it won't effect the end result – transfer it into the piping bag and prepare a second batch in exactly the same way.

To decorate:

When the donuts have cooled they will be ready to decorate. Mix 100g icing sugar with enough milk to make icing – 1 to 2 tablespoons of milk should do the trick, but add more if you prefer a runnier glaze.

Dip the donuts topside down into the glaze, turn upright and leave to set on the cooling rack. While the glaze is still sticky, cover with sprinkles.