As some of you may know, donuts are the next big sweet trend. People are having donut tiers at weddings, and there's even a Donut Showdown on the food network now, full of the same terrible puns and irritating dramatic music as everyone's favourite Cupcake Wars. I was keen to get on this trend with Little Bow, but I just can't bring myself to start deep-frying bread dough and cake batter...Firstly, it's not like either of those things are that good for you in the first place, so why add insult to injury? Secondly, I am wayyy too clumsy to deal with vats of boiling oil. Seriously, it's not even worth the risk. So, Little Bow's donut range is going to be 100% baked. They're not exactly like a regular donut, but by tweaking a couple of recipes I've managed to get a baked donut that's a little crisp on the outside, soft and fluffy on the inside, and perfect for glazes and fillings. They're also all going to be mini-sized. Bigger than timbits, but smaller than regular donuts- Just a few bites each, perfect for dessert tables and catering....so here's the first batch!
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| Sweet vanilla-scented bread dough rising before baking. |
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| Fresh out of the oven, just barely golden brown and smelling amazing. |
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| Sugared Donuts with Vanilla Custard Filling...yummm |
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| 25 of these disappeared in less than ten minutes...I think they're a hit! |
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| Funfetti Glazed- sprinkles make everything better! |
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| Sweet vanilla cream filling...omnom. |
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