Ingredients
For Doughnut:
- 1 cup plain AP flour
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Pinch of nutmeg
- ¼ cup milk
- 2 tablespoon molasses or golden syrup
- 2 tablespoon sour cream I used yoghurt
- 1 egg lightly beaten
- 1 tablespoon butter melted and cool
For glaze:
- ¼ cup brown sugar
- 1 tablespoon water
For crumble topping:
- 2 tablespoon brown sugar
- 2 tablespoon plain AP flour
- 1 tablespoon butter room temperature
Instructions
- Pre-heat the oven to 160C(320F) fan-forced and spray the doughnut tin with spray oil.
- In a large bowl, sift in all the dry ingredients and stir them together.
- Add the milk, sour cream/yoghurt, golden syrup, egg and butter and mix it together with a wooden spoon until just combined. Just like muffins, you don't want to over-stir the batter.
- Spoon it into the doughnut holes so they are ⅔ full.
- Bake the doughnuts for 5-7 minutes or until they are baked through. They will bounce back when you give them a little press when they're done.
- Leave them in the tin to cool for 10 minutes before transferring to a wire rack to cool completely.
- Get the topping ready by mixing the sugar and water together.
- In another bowl, rub the sugar, flour and butter together until it forms a crumble.
- Dip the doughnuts into the glaze and then dip them in the crumble topping.
- Leave them to set on the wire rack before transferring to an air-tight container.
- They taste best after a little heating.
Notes
Makes 48 teeny tiny doughnuts or 8 full-sized doughnuts
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
