Wade Murphy 's quick mini-doughnuts with chocolate glaze: Today

Ingredients

Makes: Approx 20-25 mini doughnuts
Prep/cook time: Approx 20 minutes

• 175g plain flour - sifted
• 2 tsp baking powder - sifted
• Pinch fine sea salt
• 125 mls buttermilk
• 50g granulated sugar plus extra for dusting
• 45g melted butter
• Vegetable oil for frying

Glaze:

• 75g icing sugar - sifted
• 1 and 1/2 tsp full fat milk
• 1/2 tsp vanilla extract
• 2 tbsp cocoa powder

Method

1. Make the glaze by mixing all ingredients until smooth. Keep until needed.
2. Preheat a deep fat fryer until 180oC.
3. If you don't have a fryer you could carefully do this in a pot on the stove being extremely aware of the temperature and making sure not to overfill the pot.
4. Combine flour, sugar, baking powder and salt in a large bowl and whisk together.
5. Separately combine the melted butter and buttermilk together.
6. Add the milk and buttermilk to the dry ingredients and mix, being careful not to overwork the dough.
7. Roll into balls, using about 1 tablespoon of the mix per ball. Carefully, in 2 or 3 batches, place the balls into the fryer and cook on all sides until golden in colour, about 2-3 minutes each batch.
8. Remove and roll in sugar and keep warm until all batches are done.
9. The doughnuts can be dipped in the glaze or the glaze could simply be drizzled over the warm doughnuts.
10. Serve warm and enjoy.