When I was a little girl I loved going to Donut King for a special treat of a Little Girl donut – a donut shaped like a girl with pink icing, sprinkles and a smarties for buttons. The sickly sweet strawberry icing and sprinkles just made me so darn happy.
This love continued through my childhood and for my 18th Birthday I had a Donut Cake with giant 1 and 8 shaped donuts with chocolate icing, jam, cream and sprinkles.
But I can’t actually tell you the last time I have purchased a donut. It must be years!
I had seen donuts popping up on Pinterest for months and I have been obsessing over a donut pan I saw for sale in Kmart a few weeks ago.
It was time to get back in touch with my childhood and make donuts at home. I scoured the internet and found the perfect recipe by Raspberri Cupcakes.
I made my version a little differently by baking these using the Phillips Airfryer. The Airfryer is a healthier alternative to deep frying and uses hot air and a grilling element to evenly cook food without needing lots of oil. Using the Airfryer I cooked four donuts at one time for about five minutes (not including heating time) at 150 degrees.
Don’t have an Airfryer? No problem! Stick with Raspberri Cupcake‘s original cooking method of baking in the oven.
I had to make sickly sweet strawberry icing so four-year-old me could have a sentimental moment. The icing is made using icing sugar, red food colouring, a few drops of strawberry essence and milk or water to form a thick, runny icing.
Once the donuts have cooled, dip the donuts in the strawberry icing and turn up right on to a rack. I put baking paper underneath the rack to make it easier to clean up after. Sprinkle the donuts with sprinkles, or you could dip directly into a bowl of sprinkles.
If you more of a classic donut lover, try a cinnamon spice version. Brush melted butter onto all sides of warm donuts and then dip into a bowl of mixed caster sugar, cinnamon and all spice.
Mr Sticky is quite the donut connoisseur. For most of his life he was severely allergic to eggs and so every birthday he was forced to have either donuts or an ice cream cake. He thought these were more of the consistency of a Krispy Kreme donut than a Donut King donut, but either way they were tasty.
These baked donuts are best eaten warm but it is easier to bake ahead, decorate and then when you are ready to serve zap for 10-15 seconds in the microwave.
For the full recipe, visit Raspberri Cupcakes.
My recipe notes:
- If you are using an Airfryer, you can cook up to four donuts at one time for about 5 minutes (not including heating time) at 150 degrees.
- Don’t waste the scraps, make donut holes too. These will bake for less time in the oven, so keep an eye on them if you are cooking both at once.
- The original recipe says roll out to 2cm. I rolled out to 1cm to make a donut that wasn’t as thick. This means you will get about 16-18 donuts instead of 12.
- For the cinnamon spice donuts I melted 50g unsalted butter and combined 1/2 cup caster sugar, 1 tablespoon of ground cinnamon and 1 tablespoon of mixed (all) spice in a bowl.
- Store the donuts in an airtight container in the fridge or a cool place.
- I think these are best enjoyed on the same day as baking.