These mini Autumn Spiced Maple Frosted Doughnuts, laced with cinnamon and chai are the perfect treat to go with a mug or tea or a chai latte.
- 75g (2 1/2 oz) Plain (All Purpose) Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 55g (2 oz) Golden Caster (Granulated) Sugar
- 3/4 tsp Ground Cinnamon
- 1/2 tsp Garam Masala
- 60 ml (2 1/4 fl oz) Milk
- 1 Large Egg
- 1 tsp Vegetable Oil
- 1/2 tsp Vanilla Extract
- 2 tbsp Icing Sugar (Confectioners Sugar)
- 1 tbsp Maple Syrup
- Pre-heat the oven to 160 degrees (325 fahrenheit).
- Mix together the flour, baking powder, salt, sugar and the spices in a mixing bowl. In a jug, whisk together the egg, vanilla, oil and milk until combined, and stir into the dry mixture.
- My tin is non-stick, but if your pan is not grease the holes with butter then coat in a dusting of flour to create a non-stick surface.
- You can spoon the batter into each hole until just over 3/4 full, but I like to use a disposable piping bag for this, as it is quicker and easier.
- Bake in the oven for 9 minutes and then gradually ease the doughnuts out of the pan with your fingers as soon as they are cool enough to do so; don’t leave it too long though, because the cooler they get the more likely they are to stick to the tin. Set the doughnuts aside to cool completely on a wire rack.
- Meanwhile mix together the icing sugar and the maple syrup in a shallow dish. When the doughnuts are cool, tip them face down in the icing and return to the drying rack. To create the spiced line effect, hold a piece of paper over half of the doughnut to shield it, and using a mini sieve or that Ikea tea strainer that is all over Pinterest (it is not great for tea, the leaves still end up in your cup, but it is great for this!) sprinkle over a little more cinnamon or garam masala. Place another piece of paper under the rack so you can return any excess spice to the jar.
- Leave the icing to set hard for 20 minutes before consuming.
I’ve used both cinnamon and garam masala (for the chai flavour) but you can use just cinnamon for cinnamon doughnuts, or just garam masala for chai doughnuts.