Iced baked doughnuts
Iced baked doughnuts – a perfect, laid back springtime treat
These iced baked doughnuts are very hard to resist, in fact pick your battles I say and give these a try. Light vanilla baked doughnut topped with smooth coloured icings. Great for kids and grownups, solo treats and perfect for special occasions too; no Easter, Birthday or weekend table would look bad with these adorning it and they’ll be gone in a flash.
No mixer, just a bowl and spoon needed to make these goodies. If you have special doughnut tins that’s great, if not, using a muffin pan and decorate with the icing– it’ll still be just as delicious.
Looking for other simple doughnut alternatives? Why not try my Jam doughnut muffins – utterly delicious and simple to make. Fancy something with chocolate, give my Double Chocolate Baked Doughnuts – perfect party food ideas a go.
Iced baked doughnuts
Ingredients
250g self rising flour
120g caster sugar
2 large eggs
¼ tsp salt
2tsp baking powder
3 tbsp vegetable oil
2 tsp vanilla extract
180ml milk
Approx 350g icing sugar (sieved)
Approx 2 tsp recently boiled water
Yellow, pink and purple food colouring (optional)
Makes 12 baked doughnuts
Method for iced baked doughnuts
Pre-heat the oven to 220°C (200°C in fan oven) Gas Mark 7.
Line the doughnut tins with baking spray and leave to one side.
Weigh out the dry ingredients (flour, salt, baking powder) and sift into a large mixing bowl. Then add the caster sugar. Stir to combine then leave to one side.
Measure the milk into a jug. Crack in the eggs and add the vanilla extract and oil into the liquids. Stir to combine.
Add the wet ingredients into the dry, gradually to avoid lumps. (Don’t worry too much if there are a few lumps, it’s a bit like making muffins, better not to overmix and have a light batter than to have a super smooth consistency and have heavy doughnuts.)
With a teaspoon, fill each mould ½ full (the mixture rises quite a bit).
Bake in the middle shelf of the oven for 7-8 minutes. (It honestly doesn’t take long at all – you just want the mixture to be springy to the touch and just coming away from the sides).
Leave to cool for 5/10 minutes and then using a knife gently go around the outside of each doughnut to loosen and take out of the tin. They should come out easily. Leave on a wire rack to cool.
While they are cooling, make the water icing.
Measure and sieve out the icing sugar (this can sometimes feel quite time consuming but you really need to, nobody wants lumpy icing). Then gradually add water from a recently boiled kettle. The lovely thing about this type of icing is that if it’s a little thick, just add more water if its too runny add another tablespoon of water, its very forgiving that way. No stress here. The consistency you’re after a pretty thick; just pouring off a spoon. Too runny and it will just run off the sides.
If you want to make different coloured icings; then just divide the mixture into small bowls, add a small amount of food colouring and give it a stir. Go easy with food colouring; you can always add more but its difficult to take it away if its too bright.
Using a spoon, coat each baked doughnut in the icing and place back on the cooling rack.
If you want to you can fill a piping bag with some of the icing and drizzle it over the iced doughtnuts, alternating the colours for a pretty contrast to add the finishing touches to the decoration.
The doughnuts are best eaten on the day they are made and will keep in an airtight container for 2 days.
Fancy trying some more doughnut recipes? Why not visit Sally’s Baking Addiction and give these a go.