Sweet and salty marmite doughnuts

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Serves 6-8
Prep 20
Cook 35
  • 2/3 cup plain flour (100g)
  • 1/2 cup wholemeal flour (75g)
  • 1/3 cup caster sugar (75g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 cup oat milk (125ml)
  • 40g butter or margarine
  • 1 1/2 tsp Marmite
  • 1 egg
  • 1 tsp vanilla essence
Glaze
  • 2 Tbsp brown sugar
  • 4 tsp water
  • 10g butter or margarine
  • 1/2 tsp Marmite
  • 1/4 cup icing sugar (38g)

Weight, measurement and temperature conversions

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  1. Preheat oven to 180ºC fan bake and lightly spray a 6-8 hole doughnut pan with cooking oil spray.
  2. In a large bowl, stir flours, sugar, baking powder and cinnamon together.
  3. Place milk, butter/margarine and Marmite in a microwave-safe bowl. Microwave on medium-heat until butter has just melted (the mixture should be warm rather than hot). Whisk together, then add egg and vanilla essence and whisk again.
  4. Pour liquid mixture into dry ingredients and fold in until just combined.
  5. Transfer mixture to a large piping bag and pipe into the donut pan until donut cups are 2/3 - 3/4 full. Bake for 10-12 minutes, until doughnuts are cooked through. Leave to cool for a couple of minutes before transferring to a wire cooling rack.
  6. Make glaze. Stir brown sugar and water together in a small saucepan on low heat, until sugar has dissolved. Add butter/margarine and Marmite and whisk until well
    combined. Remove from heat. Sift in icing sugar and stir until smooth.
  7. Dip the tops of the doughnuts into the glaze. Return to the cooling rack and leave to set before serving.

Tips

  • Oat milk can be replaced with regular milk.
  • It is important not to overfill the donut pan (no more than 3/4 full). If you have too much mixture, set aside and bake a second batch.
  • Don’t have a doughnut pan? These can be baked as muffns instead, in mini or regular muffin pans (increase cooking time by approximately 8 minutes for regular muffn pans).
  • Doughnuts are best eaten fresh on the day they’re made. Store any leftovers in an airtight container for up to 3 days (the doughnuts will absorb the glaze after the first day but still taste good).

Tips

  • Oat milk can be replaced with regular milk.
  • It is important not to overfill the donut pan (no more than 3/4 full). If you have too much mixture, set aside and bake a second batch.
  • Don’t have a doughnut pan? These can be baked as muffns instead, in mini or regular muffin pans (increase cooking time by approximately 8 minutes for regular muffn pans).
  • Doughnuts are best eaten fresh on the day they’re made. Store any leftovers in an airtight container for up to 3 days (the doughnuts will absorb the glaze after the first day but still taste good).

Nutrition Information