Mini Christmas Baked Stuffed Donuts
This scrumptious recipe has been shared with us by Tenina Holder from Cooking with Tenina. What an impressive gift these would be to receive. They are absolutely delicious! Make a batch of the donuts, place into a long rectangular box and gift this festive season.
Recipe Tester Feedback: "These little doughs of loveliness are to be eaten anytime of the year! The filling is amazing – especially when you use rum! A baked doughnut delight." - Gail
Contains: Gluten / Dairy / Egg / Nuts
Preparation Time 20 minutes + approx. 1 hour rising time (depending on the weather)
Cooking Time 10 minutes
Cannot be frozen
- caster sugar - 1 Tbsp, golden
- butter - 30g
- yeast - 2 tsp, dried
- milk - 80-100g, or buttermilk
- egg - 1
- bakers flour - 200g
- salt flakes - pinch, pink
- pistachios - 35g, shelled
- vanilla pod - 1
- sugar - 20g
- almond essence - optional
- food grade wild orange essential oil - 5-6 drops
- food grade lemon oil - 4 drops
- cranberries - 35g, dried
- currants - 35g
- rum - 10g, or brandy or orange juice
- Simple sugar syrup:
- water - 150g
- sugar - 50g
- Add the golden caster sugar (1 Tbsp), butter (30g), yeast (2 tsp), milk (80-100g) and egg (1) to the bowl. Program 1 minute / 37C / Speed 3.
- Add the bakers flour (200g) and pink salt flakes (pinch) to the bowl. Program 6 minutes / Closed Lid / Kneading Function.
- Place the dough into an oiled bowl and cover with clingfilm.
- Place in a warm space and allow to double in size.
- While the dough is rising, make the filling.
- Add the shelled pistachios (35g), vanilla bean (1) and sugar (20g) to the bowl. Mill Speed 8 / 10 seconds.
- Add the almond essence (if using), orange oil (5-6 drops), lemon oil (4 drops), cranberries (35g), currants (35g) and rum (10g) to the bowl. Blend Speed 6 / 10 seconds, until you have formed a paste. It should be quite workable with wet hands, and not too sticky.
- Form into a long snake shape and cut into 12 equal pieces.
Simple sugar syrup:
- Place the water (150g) and sugar (50g) into the bowl. Program 6 minutes / 100C / Speed 3.
- Pour into a large bowl and allow to cool.
- Line a baking tray with baking paper.
- Roll the dough into a long sausage shape and cut into 12 equal portions.
- Roll each piece into a ball and then flatten in the palm of your hand, with an indent in the centre.
- Push a piece of the filling into the middle and pinch the dough to close.
- Roll the dough again to form a complete ball or filled donut shape.
- Repeat. Place at equal intervals on tray, cover with a tea towel and allow to rise.
- Meanwhile, preheat the oven on a bread baking setting to 180C.
- When the donuts have doubled in size, bake for 10-12 minutes or until just golden.
- Whilst still warm, brush the donuts with the simple sugar syrup and roll in caster sugar or dust with icing sugar.
- Allow to cool before packaging into a lined gift box for gifting on the same day.