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by Flora Shedden

Mini doughnuts are always a great hit at parties or get-togethers and they are so much fun to make! You can change this recipe up to add your own spin on the toppings so no matter the occasion, they are sure to delight.

Prep time

1 hour

Cook time

8 minutes






Step 1

Mix all ingredients together in a bowl.

Step 2

Once combined tip onto a lightly floured surface and knead briefly until smooth. Roll out until 2cm thick.

Step 3

Cut out circles roughly 5cm in diameter (you can make bigger ones if you prefer). Use a smaller cutter to remove the centre, I used a 2cm one.

Step 4

Reroll the excess including the centres and repeat the cutting out process.

Step 5

Allow to doughnuts to sit for 5-10 minutes. They should grow in size a little.

Step 6

Heat a deep frying pan with the oil. You want it to reach 170C. Test the oil with a small cube of bread – it should turn golden brown in 1 minute.

Step 7

Add the doughnuts, 3 to 4 at a time, cooking on each side for 2 minutes. They should be golden brown and cooked though. If they are colouring to quickly turn the heat down a little.

Step 8

Place on a piece of kitchen roll to absorb any excess oil. Repeat with the remaining doughnuts.

Step 9

To make the icing, mix icing sugar in a bowl with a little milk. You are looking for a thick but spreadable consistency. If you want to colour the icing split into three bowls and add food colouring to each, stirring well.

Step 10

Dip the doughnuts into the icing and finish with what ever sprinkles you fancy. Very good served with coffee!


For the doughnuts:

  • 250g self-raising flour
  • 50g caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp baking powder
  • 50g natural yogurt
  • 100g Graham’s whole milk
  • Sunflower oil, to fry

For the icing:

  • 200g icing sugar
  • Graham’s whole milk
  • Pink food colouring
  • 75g sprinkles