We have been quietly observing this trend of gourmet doughnuts, and have decided to plunge into the world of endless flavours and possibilities. Mini doughnuts are great for high tea; children’s parties and breakfast feasts.
We found a magical new piece of equipment – the mini doughnut maker. Although we used this genius doughnutter, it is possible to use a doughnut baking tray / silicone moulds. Now to choose a recipe? Banana and chocolate are a match made in heaven. Full stop. Here is the recipe we used.
- 2 small Bananas (mashed)
- 1/2 cup (170g tub) Fat Free Plain Yoghurt
- 1/2 cup Sugar
- 2 Eggs (lightly beaten)
- 2 Tbs. Butter (melted)
- 1 tsp. Vanilla Extract
- 2 cups Self-Raising Flour
- 1/2 tsp. Baking Powder (a little extra baking powder adds fluffiness)
- pinch of Salt
- 1/2 cup dark / milk Chocolate Chips
Mix mashed banana with the sugar and yoghurt. Blitz the mixture in a food processor/blender if you want a smooth texture. Mix in the melted butter, eggs and vanilla. Add flour, baking powder and salt to the batter and mix until just combined. Do not over mix! Fold in the chocolate chips.
Place a teaspoon of batter into the wells of the hot doughnut maker and close the lid; cook for a few minutes till the doughnut maker’s lid pops up/ doughnuts are golden brown.
Drop the hot mini doughnuts into cinnamon and sugar / drizzle with honey and sprinkle with cake confetti and chocolate hearts. The texture is between flapjacks and doughnuts, and are delicious when warm. We used these doughnut-morsels to create a doughnut birthday cake tower, fit for a mini queen (also see “Princess”).
FYI: This recipe is lower in fat due to the addition of fat free yoghurt! Yay!