Today I bring you my first Easter-themed recipe – pink glazed doughnuts sprinkled with crushed Cadbury Mini Eggs! Who else loves Mini Eggs? They are one of my favourite Easter chocolate candy, I could snack on them all day…
I love making baked doughnuts, they are so quick and easy. Less fussy than frying, and so much more delicious, too. These doughnuts are cakey and moist, and deliciously spiced with cinnamon, ginger, and nutmeg. The brown sugar, buttermilk, and the little bit of oil are what makes these so moist.
The doughnuts look extra pretty dipped in the beautiful pink glaze. This glaze is just perfect. Just the right thickness to create a nice layer on the doughnuts, and has a wonderful vanilla flavour. Sprinkle with crushed Mini Eggs to makes these doughnuts extra extra pretty, and give them a delicious crunch!
1/4 teaspoon pink food colouring (I used Sugarflair Spectral Concentrated Paste in Pink)
1 x 90g bag crushed Cadbury Mini Eggs
For the Doughnuts
Preheat the oven to 180C/350F/Gas 4. Spray or butter a doughnut pan, and set aside.
Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Whisk together the egg, sugar, and buttermilk until combined and smooth. Add the vegetable oil and vanilla extract, and mix until combined.
Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. Spoon the batter into the prepared doughnut pan, and bake for 8 - 10 minutes, or until the edges are lightly browned. Allow to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
For the Glaze
Whisk together the icing sugar, melted butter, vanilla extract, milk, and pink food colouring until smooth. Add more milk if the glaze is too thick. Dip each doughnut into the glaze, place back onto the wire rack, sprinkle with crushed Mini Eggs, and allow to set.