Delicious Mother's Day Baked Ring Doughnuts

Delicious Mother's Day Baked Ring Doughnuts
Delicious Mothers Day Baked Ring Doughnuts 
The easiest and quickest way to fix that doughnut craving, these baked ring doughnuts can be easily whipped up in less than 30 minutes without a mixer! If you have a Tala Performance 12-cup mini doughnut muffin pan you won't need to spend time greasing and flouring the tin as the doughnuts will pop out effortlessly.
No time to decorate? Just tumble the hot doughnuts in sugar and cinnammon and serve up with or without hot chocolate! If you feel that a doughnut needs a glaze and sprinkles, follow my delicious recipe below. Or if you have the time and inclination, pipe with pretty patterns, split and fill with crème patissiere or use plunger cutters to decorate with flower and star patterns.
Move over cupcakes, the baked doughnuts are here to stay!
For the doughnuts:
200g self-raising flour
120g caster sugar
0.5 tsp bicarbonate of soda
0.5 tsp salt
200ml semi-skimmed milk
50g butter, melted
3 tbs sunflower oil
1 free-range egg
For the decoration:
icing sugar


12-hole Tala Performance mini doughnut muffin pan
Large mixing bowl
Measuring jug
Silicone-headed spatula
Large piping bag with large open tip nozzle
Wire cooling rack
Also useful:
Pint glass
Food bag storage/sealing clip

Makes: 22-24 mini ring donuts
Preparation: 20 minutes plus 12 minutes baking time

1. Preheat the oven to 160 degrees Celsius, fan (320 degrees Fahrenheit).
2. Place the dry ingredients (flour, sugar, bicarb and salt) in the mixing bowl and whisk briefly to mix evenly.
3. Measure the milk into the jug, then add the egg, oil and melted butter. Whisk thoroughly.
4. 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.
5. Transfer half of the mixture into the piping bag.
6. Hold the piping bag over the donut 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.
7. Place in the centre of the oven for 12 minutes until the donuts are well-risen, golden in colour and springy to the touch.
8. Remove from the oven and turn out onto a wire cooling rack to cool completely.
9. Give the remaining doughnuts 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.

When the doughnuts 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 doughnuts topside down into the glaze, turn upright and leave to set on the cooling rack. While the glaze is still sticky, cover with sprinkles. Consume when the glaze has set, or right away if you can't wait any longer!

While filling the piping bag, fasten a food bag clip just above the nozzle to prevent the mixture escaping through the tip.
Place the piping bag inside a pint glass and turn the opening out and over the top of the glass to keep it open while you fill it.
Baked, undecorated donuts can be frozen for up to a month – just cover with plastic wrap when the are cool and separate layers with another layer of wrap.

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