Categories: May

Ingredients

• 75g plain flour
• 1/2 tsp baking powder
• 50g golden caster sugar
• 4 tbsp milk
• 1 medium egg, beaten
• 1 tbsp olive oil, plus extra to grease
• 1/2 tsp vanilla extract
• 50g each dark and white chocolate
• hundreds and thousands, to decorate

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Sift the flour, baking powder and 1/2 teaspoon salt into a large bowl, then stir in the golden caster sugar.

3. In a separate bowl, whisk together the milk, egg, olive oil and vanilla. Add to the dry ingredients and mix until smooth. Lightly oil a 12-hole mini-doughnut tin. Fill each space with the mixture and bake for 8-10 minutes until golden and firm to the touch. Set aside to cool slightly, then turn out on to a wire rack to cool.

4. Meanwhile, break up the chocolate and put into separate bowls over pans of simmering water to melt (don’t let the water touch the bowl). Dip half of each doughnut into dark or white melted chocolatem then coat in hundreds and thousands. Allow to set then enjoy.

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