Playful yummy bakes for modern home bakers
Lemon drizzle baked doughnuts are full of spring time flavours. If you love a lemon drizzle you’ll love this playful and delicious bake. This is a light baked doughnut full of lemon and topped with a zingy lemon icing and drizzle topping. Light, fresh and …
Raspberry almond cheats doughnuts. Gosh, these are amazing. The almond, raspberries and orange are so lovely together. It’s kinda a play on a jam doughnut, using freeze dried raspberry glaze instead of jam. Just so delicious. I love this recipe too because there is no …
Oh my, these are just the most deliciously indulgent easy peasy cheesy snacks out there. Think no fuss savoury doughnuts filled with mozzarella and you get the idea. Mozzarella dough bites are made with a handful of ingredients and don’t require yeast, so don’t need any time to prove which means you can get them made pretty quickly. They are deep fried, which does make them a treat, but trust me they are worth it.
Mustard scented pillowy dough balls filled with mozzarella and topped with parmesan and chives. Absolutely delicious and fab for party food. I’ve got a stash in the freezer waiting for people to come round, they are such a crowd pleaser, they’ll go in minutes. Serve them with soup as an alternative to a toasted cheese sandwich, or with a dipping sauce, and you’ve got a serious hit on your hands.
500g self rising flour
500g plain greek yoghurt
1 tsp baking powder
¾ tsp salt
2 tsp mustard powder
2 balls mozzarella
Parsley and chives to garnish
Pepper to taste
Vegetable or sunflower oil for deep fat frying
Makes 24 dough bites
In a large bowl pour in the flour, salt, baking powder, pepper and mustard powder. Stir to combine.
Then add in the yoghurt and stir together until the mixture forms a soft ball of dough.
Cover with a damp tea towel while you prep the mozzarella.
Drain the mozzarella balls with a kitchen towel and divide evenly into 24 pieces. (12 pieces per ball).
Divide the dough into 24 pieces and roll into balls. You can either do this by eye, rolling the dough into a log shape and then dividing into sections or if you’d like you can weigh them out. It’ll be approximately 40g per bite.
Take a ball, and flatten slightly, making a dip with your fingers, so that the sides and middle of the dough ball are slightly raised and there is a motte-like shape around the outside. (For all you history buffs out there, think motte and bailey castles) The reason for this is that it helps to keep the cheese from oozing out of the bites while they are cooking.
Tear a piece of cheese and add it to the middle of the ball. Then, as if you were making dumplings, bring together each side of dough and form it together so that there are no gaps and no cheese is showing.
Pop each ball onto a floured baking tray, seam side down, and then repeat.
In a large pan, pour in oil to begin heating. Don’t fill the saucepan about the half way line to keep everything nice and safe while you’re frying.
Let the oil heat to 160C. A thermometer is useful here to check to see when the oil is ready.
When it reaches the right temperature, safely drop in the balls one at a time, cooking in batches of 6. Carefully lower the dough into the oil, dropping it away from you and as close to the surface as possible to avoid it splashing up at you.
Cook the dough bites on each side for 2 minutes, 4 minute cooking time in total. As they are stuffed with cheese, some of the balls might start to flip over, with a slotted skimmer spoon, carefully nudging them back the right way, until they are all a light golden brown colour.
When they are down, pop them onto a paper towel, to drain the excess oil. Then scatter with parmesan and chives and serve hot so you can enjoy all that melty, gooey cheese.
If you want to eat later, make them earlier in the day and simply reheat in a 180C oven for about 10 minutes. Alternatively, you can freeze the mozzarella dough bites and eat them within a few months.
Looking for more party food ideas? Try our Mince pie Christmas cupcakes, Iced party biscuits Cheddar Red Leicester cheese scone recipe and our Double Chocolate Baked Doughnuts
I like to make the most of special occasions and hand made gifts really say you care, but I don’t always have the time or headspace for anything that seems fiddly or complicated. These Valentines doughnuts are gorgeously tasty, simple to make, quick to bake …
Sometimes you just want something a little bit different for breakfast or a relaxingly laid back brunch, something that just says treat. These banana and cinnamon baked breakfast doughnuts with orange sugar do all this and more. Light and immensely satisfying, these pillowy vanilla and …
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.
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
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.
Baked. Doughnuts. I mean, this is a pretty seismic revelation for me. More than anything, doughnuts are my go-to-treat food; cupcakes, muffins, cheesecake all get pushed down the list when a doughnut is around. Baked doughnuts are as light as cakes but dispense of the …