Ras el hanout doughnuts

Ras el hanout doughnuts
  • Serves icon Makes 40-48 mini doughnuts
  • Time icon 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.

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
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)

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)

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Ras el hanout is a spice mix from North Africa. Buy it from large supermarkets.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
subscribe to delicious. magazine now

Rate & review

Rate

0 votes

Reviews

Share your thoughts...

Rate & review

Rate

0 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to delicious. magazine