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