This recipe offers a new take on the classic jumble and the mini-donut – all at the same time. Go to a mall or shopping centre anywhere and you will find an iced donut (doughnut) outlet. We love the aesthetic of the bright pink mini donut and wanted to pay homage to it, while baking something that will actually store well (and remain fresh longer than the day-long shelf life of a regular donut).
Very easy to prepare, the only hassle is the waiting time for the dough to rest (c. 1 hour at a minimum). Results are best when the dough is left in the fridge to rest overnight. We typically bake these donut biscuits first thing in the morning. While the texture is about the furthest thing from a donut, the honey and cinnamon flavours seem to be very popular with kids.
Half cup butter
Half cup golden syrup
Half cup honey
2 cups plain flour
2 teaspoons cinnamon
1 teaspoon bi-carb soda
1 egg white
1 cup icing mixture or sugar
Quarter cup plain flour
1 tablespoon lemon juice (or less)
Food dye (few drops rose pink works very well)
Melt butter, syrup and honey in a saucepan over a low heat until combined. Raise heat, until mixture comes to boil (let boil lightly for about 20 seconds). Remove from heat and let stand for 5 minutes. Add plain flour, cinnamon and bi-carb while still in saucepan. Mix until a smooth consistency. Now cover and let stand for at least an hour (or overnight).
Preheat oven to 180C. Take small lump of dough and roll into ball shape, then on counter top, roll into sausage. Join the ends of the sausage together, to make a donut shape. Line a baking sheet with baking paper. Drop donuts on tray and bake for about 10 minutes (until light golden in colour). Let biscuits cool slightly on tray.
While biscuits are cooking, prepare icing. Mix all of the icing ingredients together in a bowl, until runny consistency (but still quite thick).
After biscuits are cool-ish, dip top of each biscuit until a nice coating of icing. You shouldn’t need to spread the icing at all, just hold it over mix until it stops dripping. Coat each cooked biscuit then put back in oven for 2-3 minutes until the icing is set and hard.
Remove from oven and let cool on tray. Biscuits will keep for at least a week, and have a soft gingerbread type consistency.