{"id":258809,"date":"2026-07-13T16:31:10","date_gmt":"2026-07-13T13:31:10","guid":{"rendered":"https:\/\/1kitap1.com\/en\/donuts-over-50-inventive-and-easy-recipes-for-any-occasion-vicky-graham-1\/"},"modified":"2026-07-13T16:31:10","modified_gmt":"2026-07-13T13:31:10","slug":"donuts-over-50-inventive-and-easy-recipes-for-any-occasion-vicky-graham-1","status":"publish","type":"post","link":"https:\/\/1kitap1.com\/en\/donuts-over-50-inventive-and-easy-recipes-for-any-occasion-vicky-graham-1\/","title":{"rendered":"Donuts Over 50 Inventive And Easy Recipes For Any Occasion – Vicky Graham (1)"},"content":{"rendered":"
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Dream team. Makes 12 regular donuts or 24 minis 160 g (6 oz\/ scant 1\u00bd sticks) unsalted butter (at room temperature), plus extra for greasing 200 g (7 oz\/1 cup) caster (superfine) sugar 180 g (6\u2153 oz\/scant 1 cup) plain (all-purpose) flour 60 g (1\u00be oz\/\u00bc cup) cocoa powder 1 tsp baking powder \u00bd tsp bicarbonate of soda (baking soda) \u00bd tsp salt 1 tsp vanilla bean paste 150 ml (5 fl oz\/\u00bd cup) buttermilk 2 medium eggs (beaten) 1 batch of Salted Caramel 2 \u00d7 12-hole donut tin (pan) or 2 \u00d7 6-hole donut tin (pan — 1 Heat oven to 180\u00b0C (350\u00b0F\/ Gas 4) and liberally grease the donut tin with butter.<\/p>\n

2 Beat the butter and sugar until pale and fluffy. 3 Add the flour, cocoa powder, baking powder, bicarbonate of soda and salt and mix. 4 Stir in the vanilla bean paste, buttermilk and eggs and beat again until combined. 5 Pour the mixture into the donut tin, filling each hole around two-thirds of the way up. 6 Bake in the oven for 10\u201312 minutes, until a skewer or cocktail stick inserted in the centre comes out clean.<\/p>\n

Leave to cool before transferring to a wire rack. 7 To make the salted caramel, melt the butter and sugars in a saucepan over a gentle heat, until the butter has melted and sugar has dissolved. 8 Add the cream and salt and continue to stir on the heat until you\u2019re left with a gloopy caramel mixture. Leave to cool. 9 Spread the caramel on top of each donut and sprinkle with sea salt. OceanofPDF.com The more questionable the ripeness of the bananas, the better!<\/p>\n

You want them to be super overripe and gooey to make the cake mixture extra yum.<\/p>\n

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Hi! I\u2019m Vicky. I set up Vicky\u2019s Donuts\u2122 in 2015 after trips to see family in Toronto (where donuts are kind of a big deal!) inspired me to spread the love over here on the other side of the Atlantic. Sure, eating them is my fave thing to do, but the first time I tried making them, I just fell in love. From taking the time to mix the perfect dough, channelling your inner anger with a rolling pin, to plonking the little puffed-up rings into oil and watching them turn into pretty donuts within seconds; there\u2019s something very satisfying about the whole thing and it\u2019s my aim to get you hooked too.<\/p>\n

I only properly got into baking a few years ago. I guess it started when I worked at a food magazine in my mid-twenties. My colleagues would show me their mood boards for photo shoots and lend me the tricks of the trade in food styling. I\u2019d ask them a million questions about how to get into recipe writing and I\u2019d follow them around the office like a puppy when the page proofs came back, so excited to see the end result of a long creative process.<\/p>\n

At that time, I had the idea to do a similar thing with donuts. I really enjoyed making them at home, so I thought, \u2018Let\u2019s take some pics and stick them on Instagram!\u2019 And then I thought, \u2018Ooo! Wouldn\u2019t it be great if I could actually sell them, too?\u2019<\/p>\n

So I decided to apply for a stall at a local market, asked my amazing mate, Kate Moross, (from award-winning Studio Moross) for help with branding and set up a little website. Friends of friends told their friends, who passed the word onto their friends, and suddenly I was getting business from strangers, which was the weirdest feeling ever. I soon began to realise that I have a love for feeding people.<\/p>\n

Even now, I get so much happiness from watching other people eat my food (yes, I realise that\u2019s kinda freaky but I\u2019ve decided to roll with it). I started from the tiny kitchen of a little rented flat in Dalston, East London, with my two very patient housemates as my in-house taste-testers.<\/p>\n<\/blockquote>\n

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.<\/em><\/p>\n

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