6 homemade doughnuts dipped in icing sugar. Enjoy warm or cold.
125g The Pantry Self Raising Flour
150g The Pantry Caster Sugar
1 tsp The Pantry Baking Powder
½ tsp Salt
125ml Cowbelle Whole Milk
1 x medium Egg
2 tbsp melted Butter, plus extra to grease the tin
1 tsp The Pantry Vanilla Extract
1 x doughnut baking tin – if you don’t have a doughnut tin you can make 12 mini doughnuts in a muffin/cupcake tin (place a small ball of tin foil in the middle of each well to create the hole)
100g The Pantry Icing Sugar
2 tbsp cold Water
½ tsp The Pantry Vanilla Extract
1-2 drops Pink Food Colouring
The Pantry Sprinkles
Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.
Grease the doughnut tin well using the additional butter.
Place all of the dry ingredients into a bowl – the flour, sugar, baking powder and salt. Then whisk together the wet ingredients – milk, egg, melted butter and vanilla extract. Stir the wet mixture into the dry ingredients until just combined.
Pour the batter into the wells of the baking tin – they should be just over ¾ full. Bake for 15-20 minutes. They are cooked when a toothpick comes out clean.
The doughnuts will be delicate when they first come out of the oven, so leave them to cool for 10 minutes and then carefully remove them from the tin and leave to fully cool on a rack.
When they have cooled, mix the icing sugar, water, vanilla extract and food colouring together. The icing should be thick enough to coat the doughnuts without running off. Either dip the doughnuts into the icing or carefully spoon the icing over them and then top with the sprinkles.