Spanish orange and sweet ginger baked doughnuts

My sweet tooth has been through the roof, so I made these mini baked orange doughnuts with a ginger glaze to see me through the week!

Ingredients for doughnuts:
(makes 6-7 mini doughnuts)
½ orange, juiced
1 tbsp cinnamon
120g plain flour
70g golden caster sugar
1 tsp baking powder
2 tbsp butter, melted
1 egg
½ tsp ginger juice
100ml whole milk

For the ginger glaze:
65g icing sugar
1 tsp ginger juice
1 tsp cinnamon
1 tbsp whole milk
+ decor: ½ orange, zest and 3 tbsp crystallised ginger, chopped

(all my ingredients are from Farmdrop)

Preheat your oven to 160c fan. In one bowl, mix your dry doughnut ingredients together and in another, whisk your wet ingredients. Pour your wet ingredients into the dry and whisk gently until completely combined and no flour lumps remain. Pour or spoon into your doughnut moulds careful about ¾ of the way full. Pop into the oven for about 15-17 minutes and then leave to cool in their moulds. While they cool, whisk together your glaze and prepare your topping. Dip each doughnut face down into the glaze bowl and quickly add your crystallised ginger before the glaze cools. Then after all the doughnuts are glazed and the crystallised ginger is added, sprinkle some of your orange zest over the doughnuts for a bit of extra punch and colour.

Safe to say we started today with all the doughnuts and Josh and I are currently in a standoff for who gets to eat the last one... You can type in Biovergel when you’re on th Farmdrop website and it will show you all their glorious citrus available!

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