Makes 12 mini doughnuts
75g (2½oz) plain flour
½ tsp baking powder
¼ tsp salt
55g (2oz) caster sugar
60ml (2¼fl oz) milk
1 egg, beaten
1 tsp olive oil (If preferred 10g (½oz) melted butter may be added in place of the olive oil)
½ tsp vanilla extract
Extra sugar for dusting or icing (powdered) sugar for icing/frosting
Preheat the oven to 325°F/160°C/Gas 3. Lightly brush the doughnut pan with cooking oil.
Take a large roomy bowl, and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.
In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.
Using a teaspoon carefully fill each of the doughnut cups around ¾ full with the batter. Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.
Either sprinkle with caster sugar, or decorate with a simple mixture of icing sugar and enough water to create a glaze, adding colouring if desired. Press freshly iced doughnuts into sprinkles for extra colour and texture.
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