11 Years Of Blogging + Rhubarb & Custard Mini Baked Doughnuts Recipe

Eleven years. From hitting publish for the first time from my boarding school dormitory on a Sunday night when I was supposed to be doing homework to the kitchen table where I sit down to write and type up recipes every day it’s been a journey. I’ve not got much to say today to mark this big milestone as I’ve got a really, really massive announcement about what I’m doing next coming in the next few days or so (actually, it’s already hidden on the internet somewhere, but only the people already in the know and looking out for it have been able to find it so far!) so for now I’m going to leave you with some celebratory, super seasonal birthday doughnuts.

Those of you who have been reading the blog for a long time will know I’m not a big baker, and when I do bake and I want to decorate something pretty I’m after making a small batch of something. My mini baked doughnut pan (ad / gifted) is perfect for this, having already been pressed into service to make my Mini Limencello Glazed Vanilla Baked Doughnuts, my Orange Glazed Cacao Mini Baked Doughnuts and my Autumn Spiced Maple Frosted Mini Doughnuts. Today I’m making the most of all that beautiful pink forced rhubarb about by making blushing rhubarb and custard doughnuts decorated with birthday sprinkles, because why ever not?

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Rhubarb & Custard Mini Baked Doughnuts

• Author: Rachel Phipps
• Prep Time: 20
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: Makes 12 1x
• Category: Baking

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Description

Mini baked doughnuts flavoured with custard powder and topped with a sticky forced rhubarb glaze.

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Ingredients

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For the Doughnuts

• 75g (2 1/2 oz) plain (all purpose) flour
• 55g (2 oz) golden caster (granulated) sugar
• 1 tsp custard powder
• 1/2 tsp baking powder
• 1/4 tsp sea salt
• 60ml (2 1/4 fl oz) milk
• 1 large egg
• 1 tsp light oil
• 1/2 tsp vanilla extract

For the rhubarb glaze

• 50g (2 oz) forced rhubarb
• 1 tbsp water
• 1 tsp golden caster (granulated) sugar
• 3 tbsp icing (powdered) sugar
• naturally coloured sprinkles, for decorating

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Instructions

1. Pre-heat the oven to 160 degrees (325 fahrenheit).
2. Mix all the dry ingredients for the doughnuts in one bowl, and the wet in another. Pour the wet into the dry, and stir to combine.
3. Either using a teaspoon or a piping bag, divide the batter between 12 holes of a non-stick mini doughnut pan. Bake in the oven for 9-10 minutes until risen and set.
4. While the doughnuts are cooling in the pan, make the glaze. Top and tail the rhubarb and cut into 1 cm pieces. Combine with the caster sugar and water in a small saucepan and set over a medium high heat. Allow to simmer for 5 minutes until the rhubarb has become pulpy.
5. Remove the rhubarb from the heat and transfer into a mini chopper or food processor. Blitz until smooth. Transfer to a small bowl and add the icing sugar, sifted, and stir until combined.
6. Gently prize the doughnuts out of the tin. Transferring them to a wire rack as you go, dip the bottom of each doughnut into the glaze. Once you’ve done each one once, do it again to get a double layer of glaze. Sprinkle each with sprinkles, and leave to set slightly for 10 minutes or so – they won’t set completely, this is a sticky glaze, but they will become a bit less runny!

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Notes

These are best enjoyed the same day they are made – I tend to make them in the morning, have them with elevenses and my afternoon tea, then share the rest for dessert after dinner!

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