Mmmmmmm mini-donuts, one of life’s greatest indulgences….and one of my greatest weaknesses!

I must say that I imbibed my fair share of donuts this summer in the States. Many of which came from a little food truck called Chef Shack at the Kingfield Market on a Saturday morning..or two…or three… These special donuts were tossed in the most perfect mystery sugar mixture which they defined as Indian. “Indian Spiced Donuts” to be exact. Myself and the little farmer got on famously with these little delights.

So, it should come as no surprise that as I was preparing to attend the Irish Food Board’s {Bord Bia} food bloggers workshop last week, I decided on trying my hand at making donuts to share with everyone. I wanted to go for a raised + baked variety to be a little less sinful, but still had fun with the spices..adding in a little Swedish/Morroccan love to the mix. In the end, I wasn’t able to make the blogger’s event, but the donuts sure were a big hit here at the farm!

I had fresh home-made butter on hand {practising for my GIY Gathering demo on the weekend} which I think went a long way for the flavour and they turned out just divine without being deep-fried.

Here’s the recipe, give em a try!


1 1/3 or 300 ml cups warm milk

1 packet active dry yeast (2 1/4 teaspoons)

2 tablespoons butter

2/3 cup or 85 g sugar

2 eggs

5 cups or 750 g all-purpose (cream) flour

A pinch or two of nutmeg

1 teaspoon fine grain sea salt

To Toss:

1/2 cup or 120 g unsalted butter, melted

1 ½ cups or 375 g caster sugar

1 ½ tbsp cinnamon

1 tsp ground cardamom

1 tsp ground ginger

½ tsp ground star anise

½ tsp  ground cloves

pinch of black pepper

Place 1/3 cup (80ml) of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn’t too hot or it will kill the yeast. Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture. With a fork, stir in the eggs, flour, nutmeg, and salt – just until the flour is incorporated. With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is overly sticky, add flour a few tablespoons at a time. If dry, add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth. Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.

Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.

Punch down the dough and roll it out 1/2-inch thick on your floured countertop. Stamp out donut circles with donut cutter. (you can also use round cookie cutters or press dough into mini donut baking tray) Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. Cover with a clean cloth and let rise for another 45 minutes.

Bake in a 375F/190C degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. While the doughnuts are baking, place the butter in a medium bowl. Place the spice mix in a separate bowl.

Remove the doughnuts from the oven and let cool for just a minute or two. Dip each one in the melted butter and a quick toss in the sugar bowl. Eat sooner than later.

 Makes 4 dozen mini doughnuts or 2 dozen regular sized 

Slan Abhaile,


Photo and styling by Imen McDonnell. 

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