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Mini carrot cake doughnuts recipe

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This fun hybrid bake is the perfect weekend baking project. They're not traditional doughnuts, so expect the finished bake to be heavier and more cake-like in texture. Brilliant for Mother's Day, Easter or any occasion! See method

Makes 12
Takes 1 hr plus rising and proving
277 calories / serving
Vegetarian

Ingredients

150ml whole milk
300g plain flour, plus extra for dusting
2 x 7g packs fast-action yeast
40g caster sugar
1 tsp ground sweet cinnamon
½ tsp ground nutmeg
½ tsp salt
65g butter, melted and cooled
1 large egg, lightly beaten
1 small carrot, peeled and finely grated
vegetable oil, for greasing
¼ orange, zested
15g walnuts, finely chopped

For the icing

50g butter, softened
100g icing sugar, sifted
100g soft cheese, softened

Each serving contains

Energy
1160kj
277kcal 14%
Fat
13g 19%
Saturates
7g 35%
Sugars
14g 15%
Salt
0.3g 6%

of the reference intake
Carbohydrate 34.1g Protein 4.8g Fibre 1.7g

Method

Warm the milk to body temperature, then remove from the heat. Put the flour, yeast, sugar, spices and salt (away from the yeast) into a mixing bowl and stir together. Add 50g melted butter, the egg and warmed milk and stir until well combined.
Knead the dough on a lightly floured surface for 15 mins until smooth, then knead in the carrot. Transfer to a lightly greased bowl, cover with a tea towel and leave to rise in a warm place for 1-2 hrs or until doubled in size.
Briefly knead the dough again, then roll out to a 2.5cm thickness. Use cookie cutters to cut out 7cm rounds with a 2.5cm hole in the centre, re-rolling and cutting out the offcuts until you have 12 doughnuts. Place well-spaced apart on two lined baking trays. Loosely cover with oiled clingfilm and leave in a warm place for 30-45 mins or until they have puffed up by about 50%. Preheat the oven to gas 5, 190°C, fan 170°C.
Brush the remaining butter over the doughnuts. Bake for 12 mins until lightly golden brown. Leave to cool for 10 mins on a wire rack.
For the icing, whisk the butter and icing sugar until combined and fluffy, then beat in the soft cheese until just mixed. Spread the icing over the doughnuts and sprinkle with orange zest and walnuts; set aside to cool. The doughnuts are best eaten the day they’re made but will keep for 2 days in an airtight container.

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