FRIED AND BAKED DOUGHNUTS

This doughnut recipe is super easy and you can choose whether you want to fry them or bake. No kneading needed! :)

Ingredients :

580 g flour

2 tsp dry yeast

1 tsp salt

200 ml warm milk

170 g melted butter

4 eggs (room temp.)

2 tbsp sugar

1 tsp vanilla extract

Sieve the flour into a large bowl. Add the dry yeast and sugar and whisk together. In a seperate bowl, whisk together the milk, melted butter, eggs, vanilla extract and salt. Pour the wet mixture over the flour mixture and mix all together using a spatula.

Cover the bowl with a cloth and leave in a dry area for atleast 2 hours to rise (you can also place it in the fridge for over night).

Sprinkle some flour on a cutting board and over the dough. Form the dough in a ball shape and roll it out, about 2-3 cm thick (if the dough is too sticky, sprinkle it with more flour). Cut out round shapes with a doughnut cutter or a glass and cover them with a cloth for 20 minutes.

Frying the doughnuts :

Pour a tasteless oil in a saucepan (rapeseed oil, sunflower oil, etc.) making sure the doughnuts will not touch the bottom of the saucepan. Throw the cut out doughnuts into the hot oil and fry them for about 30 sec. on each side (or untill brown).

Baking the doughnuts :

Place a sheet of baking paper on a flat baking pan. Place the cut out circles on the baking paper with at least 2 cm spaces between each other. Brush each one with some melted butter. Bake at 190°C (375°F) for 20 minutes (or until brown).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp milk or water
• 0,5 tsp vanilla extract

Chocolate glaze :

• 200 g icing sugar
• 1-2 tbsp cocoa powder
• 3-4 tbsp milk or water
• 0,5 tsp vanilla extract

Mix all together in a small bowl. For best results, dip the doughnuts in the glaze while they are still warm.

You can also pipe cream, jam or nutella into the doughnuts and play around with the taste and colors. Use the leftover dough to make mini doughnuts covered in icing sugar and cinnamon. Have fun! :)

MINI CAKE DOUGHNUTS

These mini cake doughnuts are super easy and fun to make. All you need is a cupcake pan and few basic ingredients. I have made five amazing flavors - vanilla, chocolate, lemon & poppy seed, almond and coconut. All these cake doughnuts are based on one recipe with little differences. This is a grate treat for any occasion, perfect to share :)

MINI COCONUT CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp milk
• 2 tbsp coconut flakes
• 1 tsp vanilla extract
• 1 tsp baking powder
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (356°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 0,5 tsp vanilla extract

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Best served with coconut flakes sprinkled on top.

MINI ALMOND CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 1 tbsp milk
• 1 tsp almond extract
• 1 tsp baking powder
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Almond glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 0,5 tsp almond extract

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Almond flakes make a beautiful decoration :)

MINI LEMON & POPPY SEED CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 1 tbsp milk
• 1 tsp lemon extract (or 1 tbsp lemon zest)
• 2 tsp poppy seeds
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Lemon glaze :

• 200 g icing sugar
• 0,5 tsp lemon extract (or 1 tsp lemon zest)
• 2-3 tbsp water or milk

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Lemon zest on top will add charm and more flavour :)

MINI CHOCOLATE CAKE DOUGHNUTS

Ingredients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp cocoa powder
• 3 tbsp milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Sieve the flour cocoa powder and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.

Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Chocolate glaze :

• 200 g icing sugar
• 2-3 tbsp water or milk
• 1-2 tsp cocoa powder

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

These must be the best chocolate doughnuts in the world! :)

MINI VANILLA CAKE DOUGHNUTS

Ingresients :

• 120 g flour
• 120 g sugar
• 120 g soft butter
• 2 eggs
• 2 tbsp milk
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Sieve the flour and baking powder into a large bowl and add all the remaining ingredients (make sure the butter is soft, eggs and milk are room temperature). Mix on high speed for few minutes untill all ingredients are combined.

Grease a cupcake pan and fill every pocket about 1/3 of the way (don't use cupcake liners). Bake at 180°C (375°F) for 15 - 20 minutes.
Let the cakes cool for 5 minutes, take them out of the pan, flip upside down and cut out small wholes in the middle of each one (I have turnd my cakes upside down to use the smoother surface).

Vanilla glaze :

• 200 g icing sugar
• 2-3 tbsp milk or water
• 0,5 tsp vanilla extract
• food coloring of choice

Mix all the ingredients in a small bowl. Depending what consistency you want, you can add more icing sugar or more liquid.

Dip the cakes directly in the glaze or pour it on top.

Super easy and delicious, enjoy!

EARL GREY CAKE

Today is Cat Day and if you have a gray cat like I do, then what can be better to celebrate it than with a delicious Earl Grey cake? This amazing cake is very easy to make, so let's bake! :)

Ingredients for the cake :

• 1 cup of milk
• 5 earl grey tea bags
• 200 g butter
• 220 g sugar
• 3 eggs
• 340 g flour
• 1 tsp lemon zest or few drops of lemon extract
• 2 tsp baking powder

Pour the milk into a small souce pan and bring it to boil. Take it of the heat, add 5 earl grey tea bags and cover it up for 10 minutes to brew. Take the tea bags out and let the milk cool down to room temperature before using. Leave out 3 tbsp of the milk for the buttercream.

In a large bowl mix the butter and sugar on medium/high speed for 5 minutes. Start adding one egg at a time. Add the lemon zest (or few drops of lemon extract), flour and baking powder and mix it into the mixture on low speed. Add the milk and mix till all is combined.

Grease and line a 20 cm baking pan, pour the batter in and bake at 160°C (320°F) for 1 hour. Let it cool before decorating.

Ingredients for earl gray buttercream :

• 100 g soft butter
• 230 g icing sugar
• 3 tbsp milk (from brewing earlier)
• black gel food coloring for gray color (optional)

Mix the butter on high speed for 5 minutes. Add the icing sugar in two stages and mix well inbetween. Mix the food coloring with the earl grey milk and mix it into the mixture.

And there it is, a delicious Earl Grey cake, perfect for tea time :)

OREO CHEESECAKE (NO-BAKE)

Every no-bake cheesecake is very easy and quick to make, this one is no exception. Although this oreo version may be my favorite of all. Of course for today's Cat Day, I have made a black cat on top :)

Ingredients for the oreo crust :

• 300 g oreo cookies
• 60 g melted mutter

Place the oreo cookies in a food procesor and grind till it looks like fine sand. Add the melted butter and mix in well.

Distribute the mixture on a 23 cm baking pan, pushing it against the sides. Refrigerate for 10 minutes.

Ingredients for the cheesecake filling :

• 220 g cream cheese
• 2 tbsp melted butter
• 100 g icing sugar
• 1 tsp vanilla extract
• 200 ml whipping cream
• 50 g crushed oreo cookies

Beat the cream cheese on high speed for 3 minutes, then add the melted butter and mix for another minute (make sure the cream cheese is room temp.) Add the icing sugar and vanilla extract. Mix on low speed till all is combined.

In a seperate bowl whip the whipping cream till stiff. Add it to the cheese mixture and fold in gently with a spatula. Next add the crushed oreo cookies and fold into the mixture.

Pour the mixture onto the crust and refrigerate for atleast 3 hours.

This cheesecake is one of a kind, give it a try! :)

MILK CHOCOLATE MUD CAKE

I have already made dark chocolate mud cake and white chocolate mud cake, it's time for milk chocolate! As always with a mud cake, this cake is rich and moist, absolutely delicious. This is my version of a brown cat cake for today's special day - Cat Day :)

Ingredients for the cake :

• 250 g butter
• 200 g milk chocolate
• 200 g sugar
• 180 ml milk
• 260 g flour
• 3 eggs
• 1 tsp baking powder
• 1 tsp vanilla extract
• pinch of salt

Place the butter, milk, chocolate and sugar in a sauce pan and heat it up on low heat. Stir all the time till all is melted and combined, then let the mixture cool for 10 minutes.

Sieve the flour and baking powder into the mixture and mix gently with a whisk. Lightly beat the eggs and whisk them gently into the mixture.

Pour the batter into a 23 cm baking pan and bake at 180°C (350°F) for about 1 hour and 10 minutes. The time may vary so check the cake with a skewer after an hour. Let the cake cool completly before decorating.

Ingredients for chocolate ganache :

• 300 g milk chocolate
• 100 ml whipping cream

Chop the chocolate into small pieces. Heat the cream till hot and pour over the chocolate. Let it sit for a minute then stirr to dissolve the chocolate. To help it dissolve you can place the ganache into a microwave for 20-30 seconds. Let the ganache cool completly and place it in a freezer for 15 minutes. Whip the ganache with a hand mixer till pale and fluffy.

This is a perfect, light version of a chocolate mud cake, give it a try. And of course Happy Cat Day! :)

WHITE COCONUT CAKE WITH CHOCOLATE GANACHE

If you like coconut, you're gonna love this cake! It's perfect for any occasion, any time of the year. Very easy to make and delicious. And because it's Cat Day today, I made it look like a white cat ;)

Ingredients for the cake :

• 4 egg whites
• 120 g sugar
• 120 g flour
• 30 g coconut oil (or butter)
• 40 ml milk
• 1 tsp vanilla extract
• 2 tsp baking powder
• pinch of salt
• 40 g coconut flakes

Beat the egg whites till soft peaks, then start adding the sugar one tbsp at a time with a pinch of salt, and beat for abour 5 minutes for the sugar to dissolve. Sieve in the flour and baking powder and mix into the egg whites on low speed for few seconds. Melt the coconat oil if you have it initially set (or butter) and let it cool slightly, then mix the oil with milk and vanilla extract and fold it into the mixture gently. Next add the coconut flakes and fold till combined.

Grease and line the bottom of a 23 cm baking pan and spread the batter evenly. Bake at 180°C (350°F) for 20 - 25 minutes. Let cool to room temperaturę before decorating.

Ingredients for the white chocolate ganache :

• 300 g white chocolate
• 100 ml whipping cream

Chop the chocolate into small pieces. Heat the cream till hot and pour over the chocolate. Let it sit for a minute then stirr to dissolve the chocolate. To help it dissolve you can place the ganache in a microwave for 20-30 seconds. Let the ganache cool completly and place it in a freezer for 15 minutes. Whip the ganache with a hand mixer till pale and fluffy.

I have cut out some shapes using white chocolate to make the cake look like a cat. Happy Cat Day! :)

BANANA & CHOCOLATE CHIP CUPCAKES

The perfect combination of banana and chocolate make these cupcakes one of a kind. Add caramel buttercream and drizzle and it becomes a masterpiece :)

Ingredients for 12 cupcakes :

• 125 g soft butter
• 140 g flour
• 125 g sugar
• 2 eggs
• 0,5 tsp baking powder
• 125 g mashed ripe bananas
• 1 tbsp milk
• 0,5 tsp vanilla extract
• 50 g dark chocolate

Sieve the flour, sugar and baking powder into a bowl. Add the soft butter and eggs and mix on medium/high speed for 2 minutes.

In a seperate small bowl, mix the mashed bananas with milk and vanilla extract and add it to the mixture. Mix on high speed for 1 minute.

Chop the chocolate into small pieces and fold into the mixture.

Fill in 12 cupcake inserts 2/3 of the way. Bake at 170°C (340°F) for 20 - 24 minutes. Let the cupcakes cool completly before adding the buttercream.

Ingredients for the caramel buttercream :

• 200 g soft butter
• 320 g icing sugar
• 4 - 5 tbsp caramel

Beat the butter on high speed for 5 minutes. Add the icing sugar in two stages and beat for 3 minutes. Add the caramel and mix for a minute to combine.

To give these cupcakes even more flavor I have drizzled some caramel on top and sprinkled them with chopped chocolate :)