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Ras el hanout doughnuts

Name: Ras el hanout doughnuts
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 40-48 mini doughnuts
Cuisine: British recipes
Ingredients: Flavourless oil for greasing; 250g plain flour; 2 tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp salt; ½ tsp ground nutmeg; 2 large free-range eggs, at room temperature; 120g light brown soft sugar; 200ml milk, at room temperature; 100g unsalted butter, melted; 1 tsp vanilla extract; For the coating; 200g granulated sugar; 1 tbsp ras el hanout; 250g unsalted butter; You’ll also need…; 2 x 12-hole mini doughnut pans (Horwood and Wilton both make fine pans, from amazon.co.uk)

Published: 22 Sep 16
Updated: 18 Mar 24

Craving something sugary and oh-so-naughty? Doughnut worry we have you covered – these North African spiced sweet treats are guaranteed to hit the spot.

Homer Simpson will be pleased…we’ve put all our best doughnut recipes in one handy place.

Easy
August 2016

Test kitchen approved

Makes 40-48 mini doughnuts
Hands-on time 30 min, oven time 8-10 min

Craving something sugary and oh-so-naughty? Doughnut worry we have you covered – these North African spiced sweet treats are guaranteed to hit the spot.

Homer Simpson will be pleased…we’ve put all our best doughnut recipes in one handy place.

Nutrition: per serving

Calories: 108kcals
Fat: 6.6g (4g saturated)
Protein: 1.1g
Carbohydrates: 10.9g (6.8g sugars)
Fibre: 0.2g
Salt: 0.2g

Per doughnut (for 48)

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Ingredients

Flavourless oil for greasing
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
½ tsp ground nutmeg
2 large free-range eggs, at room temperature
120g light brown soft sugar
200ml milk, at room temperature
100g unsalted butter, melted
1 tsp vanilla extract

For the coating

200g granulated sugar
1 tbsp ras el hanout
250g unsalted butter

You’ll also need…

2 x 12-hole mini doughnut pans (Horwood and Wilton both make fine pans, from amazon.co.uk)

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Method

Heat the oven to 180°C/160°C fan/gas 4 and oil the doughnut pans. Mix the flour, baking powder, bicarb, salt and nutmeg in a mixing bowl. Whisk the eggs, 120g sugar, milk, melted butter and vanilla in another bowl/jug until smooth. Pour the wet mixture into the dry, then mix using a balloon whisk, stopping as soon as it’s combined. Overmixing will make the doughnuts heavy.
Either spoon the batter into the prepared moulds until half-full – no more or they will overflow – or scoop into a piping bag and pipe it into the moulds. Bake for 8-10 minutes until risen, golden and with a slight crust. Repeat with the remaining batter.
Meanwhile, for the coating, mix the sugar and ras el hanout in a shallow bowl. Melt the butter in a pan, pour into another shallow bowl and have a wire rack standing by. When the doughnuts are done, take out of the oven to cool for 5 minutes. Remove from the tins, dunk each one quickly in melted butter, then toss in the spiced sugar. Put on the wire rack for 10 minutes, then eat warm or leave to cool to room temperature.