0:30 Prep | 0:15 Cook | Makes 12 | Capable cooks
Deck the table with dainty doughnut wreaths that make super-sweet Christmas treats.
150g (1 cup) self-raising flour
70g (1/3 cup) caster sugar
80ml (1/3 cup) milk
1 teaspoon vanilla extract
50g butter, melted, cooled
300g (2 cups) icing sugar mixture, sifted
60ml (1/4 cup) hot water
60g natural flaked almonds
Step 1 Preheat panggangan to 180C/160C fan forced. Lightly grease a 12-hole mini doughnut pan.
Step 2 Sift the flour into a large bowl. Stir in the sugar. Make a well in the centre. Use a fork to whisk together the milk, egg and vanilla in a jug. Add milk mixture and butter to the well and gently fold until combined. Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe into prepared pans.
Step 3 Bake for 15 minutes or until doughnuts are golden and spring back when lightly touched. Set aside in pans for 10 minutes to cool slightly. Transfer to a wire rack to cool completely.
Step 4 Place icing sugar in a bowl. Stir in water until smooth. Working with one at a time, carefully dip the underside of a doughnut into icing, allowing excess to drain off. Place, glaze-side up, on a wire rack and arrange the almonds on top. Set aside to set.