• In a large bowl stir in the flour, castor sugar, baking powder and salt. Mix till combined. Then add the melted butter, egg, vanilla essence, ground nutmeg and milk. Beat all ingredients together with an electric beater until the mixture becomes smooth and thick.
• In a large bowl stir in the flour, castor sugar, baking powder and salt. Mix till combined. Then add the melted butter, egg, vanilla essence, ground nutmeg and milk. Beat all ingredients together with an electric beater until the mixture becomes smooth and thick.
• Add mixture to a piping bag and carefully pipe into the donut rings in your preheated donut maker – (**or lightly greased donut pan – SEE INSTRUCTIONS BELOW).
• Cook for 2 minutes in the donut maker or until they are golden brown and soft to the touch. Carefully remove and place on a cooling rack. (I fined a teaspoon works well to carefully remove them).
• Decorate as desired.
• If you prefer, you can lightly brush them with melted butter and coat with cinnamon sugar – really delicious!

Baking Instructions

• After mixing the batter, add mixture to a piping bag and carefully pipe mixture into lightly greased donut rings in your baking pan (about 3/4 full).
• Bake at 170C for approximately 13 minutes.
• Allow to cool on a cooling rack.
• Decorate as desired.

Chocolate Ganache Glaze

• Carefully melt the chocolate and milk/cream together in the microwave on full power for approximately 60 seconds; be careful not to overheat otherwise the ganache will split. If this happens quickly beat in a little extra milk/cream to bring the mixture together again. Allow to cool slightly (it will thicken as it cools down). Dip the top of your donuts in the ganache then decorate with sprinkles, nuts or vermicelli – enjoy!

Basic Glaze

• Melt the butter, add the milk, add icing and vanilla. If you want a thinner glaze, add more milk.
• As soon as your donuts have been baked quickly dip each donut in the glaze to coat all over with the glaze and allow to dry on a cooling rack. You can then dip the tops of each donut in either the ganache or a thicker glaze and then decorate with sprinkles, chopped nuts or vermicelli – Enjoy