Description
Soft little baked donuts get a colourful galaxy makeover with a creamy glaze, swirls of blue and red, and a little edible sparkle. They’re quick to make, fun to decorate, and honestly, the galaxy effect makes them look far more complicated than they are.
Ingredients
Units
Scale
Donuts
- 1 cup self-raising flour
- A pinch of salt
- 1/3 cup castor sugar
- 1 large egg
- 1/3 cup buttermilk
- 5 tbsp melted butter
Galaxy glaze
- 1 cup icing sugar
- 3 to 5 tbsp fresh cream
- Moir's blue food colouring
- Moir's red food colouring
- Edible glitter sprinkles or edible glitter dust
Instructions
- Preheat the oven to 400⁰F (200⁰C). Lightly grease a 12-cavity donut pan with cooking spray, making sure you get into the edges and centre of each cavity so the donuts release easily.
- Sift 1 cup self-raising flour and a pinch of salt into a mixing bowl, then stir in 1/3 cup castor sugar.
- In a separate jug, whisk 1 large egg, 1/3 cup buttermilk and 5 tbsp melted butter until well combined. Make sure the melted butter has cooled slightly before adding it so it doesn’t scramble the egg.
- Pour the wet mixture into the flour mixture and gently stir with a spatula just until you have a smooth batter. Don’t overmix it or the donuts can turn out heavier than you want.
- Transfer the batter to a piping bag, or use a zip-top bag with one corner snipped off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 2/3 full. Don’t overfill them because the batter will rise as it bakes.
- Bake for 7 to 9 minutes, or until the donuts are lightly golden and spring back when gently pressed. If you’re unsure, insert a toothpick into one donut. It should come out clean or with just a few moist crumbs.
- Let the donuts cool in the pan for a few minutes, then carefully transfer them to a wire rack to cool completely. They need to be cool before glazing or the icing will slide straight off.
- For the glaze, place 1 cup icing sugar in a bowl and gradually whisk in 3 tbsp fresh cream. Add another 1 to 2 tbsp fresh cream only if needed. You want a smooth, thick glaze that coats the top of the donuts rather than running off them.
- Spoon the glaze into a shallow bowl. Add a few drops of Moir’s blue food colouring and Moir’s red food colouring in separate little spots across the surface. Don’t mix the colours together completely.
- Use a chopstick or skewer to gently swirl the colours through the glaze in a figure-eight motion. A few loose swirls are what give you that galaxy look, so don’t keep stirring until everything turns into one colour.
- Dip the cooled donuts face down into the galaxy glaze, lift them straight up and let the excess drip back into the bowl. Finish with edible glitter sprinkles or a light dusting of edible glitter while the glaze is still wet.
- Leave the donuts on the wire rack until the glaze has set. And yes, you can absolutely make each donut a little different. That’s half the fun.
Notes
Prepared, tried, and tested by Gail
Nutrition
- Serving Size: 1
- Calories: 162
- Sugar: 16.4 g
- Sodium: 152.6 mg
- Fat: 6.9 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24.6 g
- Fiber: 0.3 g
- Protein: 1.9 g
- Cholesterol: 32.5 mg
