Mini passionfruit donuts

Delight the kids this weekend with these easy baked mini donuts.

  • 10 mins cooking
  • Makes 36 Item
  • Print


Mini passionfruit donuts
  • 2 1/2 cup plain flour
  • 1/3 cup caster sugar
  • 2 teaspoon (7g sachet) dried yeast
  • 2/3 cup milk, warmed
  • 30 gram butter, melted
  • 1 egg, lightly whisked
  • 1/4 cup passionfruit pulp
  • 2 teaspoon milk, extra, for brushing
Passionfruit icing
  • 1 1/2 cup icing sugar
  • 1/4 cup passionfruit pulp (from 6 passionfruit)


Mini passionfruit donuts
  • 1
    Combine flour and sugar in a medium bowl. Make a well at centre. Whisk yeast and 2/3 cup milk in a medium jug; stand for 5 minutes or until frothy. Add butter, egg and passionfruit; whisk to combine. Pour into well. Using a round-bladed knife, cut mixture together until a soft, sticky dough forms. Transfer dough to a lightly floured surface; knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl; cover and stand for 1 hour or until doubled in size.
  • 2
    Punch down dough. Knead lightly until smooth. Roll out dough to 1cm thick. Cut into 4.5cm rounds, then cut out 2cm rounds from centres, re-rolling offcuts if necessary, to make 36 donuts. Place 2cm apart on baking-paper lined baking trays. Stand for 30 minutes or until risen.
  • 3
    Preheat oven to 180°C (160°C fan-forced). Brush donuts with extra milk. Bake for 10 minutes or until golden. If holes have closed, open with end of a wooden spoon. Transfer to wire racks to cool.
  • 4
    To make passionfruit icing, sift icing sugar into a medium heatproof bowl. Add enough passionfruit to make a firm mixture. Place bowl over a saucepan of simmering water (don't let base of bowl touch the water); stir until a runny consistency.
  • 5
    Dip top half of donuts in icing. Set, serve.


Passionfruit icing: if the icing sets too quickly, microwave on high (100%) for 30-40 seconds.