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  • 150 g plain flour
  • 80 g Siúcra Caster Sugar
  • 1 1/4 tsp baking powder
  • 1 tsp vanilla essence
  • 3/4 tsp salt
  • 100 ml milk
  • 50 g butter
  • 1 tsp lemon juice
  • 1 egg, lightly beaten
  • 50 g butter, melted
  • + rapeseed oil to brush the tin

3 Topping suggestions

    Cinnamon and sugar:

    • 45 g Siúcra granulated sugar
    • 1−2 tsp ground cinnamon
    • 50 g butter, melted

    Icing and crushed peppermint rock:

    • 120 g Siúcra Icing sugar
    • 1−2 tsp water
    • 70 g crushed peppermint rock

    Gingerbread icing:

    • 120g Siúcra icing sugar
    • 1−2 tbsp water
    • 2 tsp gingerbread spice

    Preheat the oven to 200°C
    Brush the doughnut tin with plenty of rapeseed oil. Combine the flour, sugar, baking powder, vanilla sugar and salt in a bowl. Combine the milk and the lemon juice in a small bowl and stir.  Melted butter Add the milk, lightly beaten egg and melted butter to the dry ingredients and combine.  Pour the mixture in to reach halfway up the sides of the cavities.  Piping the mixture into the cavities will make your life easier.  Bake at the bottom of the oven for about 6−8 minutes.  Allow the doughnuts to cool for a few minutes, then remove them from the tray.  Brush each cavity with the melted butter as you remove the doughnuts.

    Cinnamon and sugar:

    Combine the sugar and cinnamon. Brush the doughnuts with some butter while they're still warm and dip them in the sugar.

    Icing and crushed peppermint rock:
    Mix together the icing sugar and water to make a smooth icing. Dip the doughnuts in the icing and decorate with crushed peppermint rock.

    Gingerbread icing:
    Mix together the icing sugar and water to make a smooth icing. Mix 2 tsp gingerbread spice into the icing. Spread the icing over the doughnuts.