The second thing I had to try from my Lakeland order was the mini doughnut mould. I fell in love with this mould and it was only a fiver. To be honest the size of the doughnuts are rather on the mini side(they are 4 cm diameter), but they tasted yummy. I used Peggy Porschen's recipe from my new book.
Mini Cinnamon Doughnuts
110 g plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
65 g caster sugar
25 g ligth brown sugar
1 medium egg
45 g whole milk
40 g buttermilk
1 vanilla pod
15g unsalted butter, melted
50 g melted chocolate-optional
Preheat the oven to 160C. Prepare the mini doughnut mould by greasing each mould with spray oil.
Shift together the flour, baking powder, ground cinnamon and sugars in a mixing bowl. In a separate bowl whisk together the egg, milk, buttermilk vanilla seeds and melted butter.
Pour the liquid ingredients onto the dry ingredients, mixing briefly until just combined. Pipe or pour the mix into the prepared mould filling just above halfway.
Bake for 10-12 minutes or until the tops springs back to the touch and have lightly browned.
Melt the chocolate than dip each doughnut upside down into the melted chocolate until half coated(or alternatively just dip the warm doughnut into fine caster sugar to have sugared doughnuts). Leave it to set on a wire rack or sprinkle with cake decoration of your choice.