Baked mincemeat doughnuts

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• Ray

  08 December 2009

  Ray rated and commented on this recipe

  

  Absolutely delicious. A fresh, soft doughnut is an absolute delight and these don't disappoint. In fact they are even better because you don't need to feel guilty about eating them since there is only 25g of fat in the whole recipe. I made these last week and they were a great success and were all gone within minutes... always the benchmark of success or failure in our household. Because they were so popular I then made a second batch using a good strawberry jam instead of the mincemeat and if anything they were even better. Both times I could only manage 8 doughnuts out of the mixture, but I didn't want to make them too tiny. These will definitely be made again.. and again... and again!

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• Nicola

  09 December 2009

  Nicola rated and commented on this recipe

  

  They were quite easy to make, other than trying to get it all sealed up with the mincmeat inside...predictably mine oozed a bit in the oven! They were very tasty, and a big hit with my friends, but I think they really need to be eaten very fresh as they went a bit sticky and damp after a day or so. if i make them again, I'll probably try to brush on the sugar syrup then sprinkle the dry sugar over them to avoid them getting so damp over time. But I will definitely make them again (and with jam after Christmas!).

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• Helen

  20 December 2009

  Helen commented on this recipe

  Can these be frozen? If so, do they defrost okay? It looks like it's got the freezer icon at the top of the recipe, or at least that's what it looks like to me!

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• lostkat

  21 December 2009

  lostkat rated and commented on this recipe

  

  I made these using Nigella's Cranberry Studded Mincemeat and they were beautiful. Managed to get 12 out of the dough. They don't look very big, but are a perfect size once risen & baked. The sugar glaze & sugar/cinnamon coating gives a really lovely finish. Definitely making again!!

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• Tranquilmmts

  21 December 2009

  Tranquilmmts rated and commented on this recipe

  

  Made these last night. Made half with Jam and half mincemeat. Turned out lovely. Will also try lemon curd next time. Yum

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• Cookbook

  22 December 2009

  Cookbook rated and commented on this recipe

  

  easy to cook &tastes wonderful

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• sophsmum

  24 December 2009

  sophsmum rated this recipe

  

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• gsymoo

  01 January 2010

  gsymoo rated this recipe

  

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• Stacey505

  04 October 2010

  Stacey505 rated and commented on this recipe

  

  I've made these a few times, always with brilliant results. I've always managed 12 doughnuts out of the dough, they are small but a good few bites of yumminess and not too much damage on the caloireometer-bonus! I've tried them with mincemeat and with a couple of different types of jam and they always go down a storm. Agree with Nicola on them being a bit messy to secure all the filling inside but always well worth the effort (and the sticky fingers!)

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• angie

  02 November 2010

  angie rated this recipe

  

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• Margaret

  11 December 2010

  Margaret commented on this recipe

  Made these today. They are delicious.I will try freezing them and see what happens when defrosted. I used rice milk and dairy free marg.(husband avoids both milk and butter) and the results are still great. I managed 12 easily and will definately be making them again with but with different fillings.

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• lib502

  13 December 2010

  lib502 rated and commented on this recipe

  

  These were lovely and really easy to make. I will definitely make them again but I will make them smaller (more bite size) and rather than roll them in the sugar - which got clumpy with the glaze after a while - I will use a sieve to dust the tops. Looking forward to trying this recipe with other fillings.

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• Sam

  18 January 2011

  Sam rated this recipe

  

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• DawnC

  27 February 2011

  DawnC rated and commented on this recipe

  

  Made with jam and tasted great. Brushed edges with a little water before sealing which helped them stick a bit better. Made 12, but will probably do 10 slightly bigger ones next time.

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• Annie

  02 May 2011

  Annie rated and commented on this recipe

  

  Made a vegan version to take to a brunch. Half were jam and half were made using the Sandham Family Mincemeat recipe. Went down a treat. Instead of the egg used 1.5 heaped teaspoons of 'No Egg' mixed with 2 tablespoons of soya milk. Used soya milk and marg instead of the milk and butter. Made 12.

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• scompeti

  17 December 2011

  scompeti rated and commented on this recipe

  

  These were superb and not difficult.

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• Caroline

  31 December 2011

  Caroline rated and commented on this recipe

  

  I made this with 200g Doves Gluten Free white bread flour, and a little extra milk. It worked a treat and my non-coeliac friends voted with their tastebuds and finished the lot. Moderators, <b>please</b> put this recipe in the gluten-free section as it is a rare occasion when a bread-like recipe actually converts so easily!

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• sameb

  03 December 2012

  sameb rated and commented on this recipe

  

  made these for the girls at work, tasty treat indeed!

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Ingredients

• 200g strong white bread flour
• 1 rounded tbsp caster sugar
• 25g butter , cut into small pieces
• 1 x 7g sachet easy-blend dried yeast
• 5 tbsp milk
• 1 egg , beaten
• 4 tbsp mincemeat

TO COAT

• 3 tbsp icing sugar
• 85g caster sugar
• 1 tsp cinnamon

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 2 hrs 15 mins

Cook 12 mins

Ingredients

• 200g strong white bread flour
• 1 rounded tbsp caster sugar
• 25g butter , cut into small pieces
• 1 x 7g sachet easy-blend dried yeast
• 5 tbsp milk
• 1 egg , beaten
• 4 tbsp mincemeat

TO COAT

• 3 tbsp icing sugar
• 85g caster sugar
• 1 tsp cinnamon

149 kcalories, protein 3.0g, carbohydrate 30.0g, fat 3.0 g, saturated fat 2.0g, fibre 1.0g, sugar 17.0g, salt 0.06 g

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