Christmas spiced mini wreath donuts
Prep time
Cook time
Total time
Mini donuts fragranced with festive spices, glazed and finished with holly leaves and berries.
Recipe type: Dessert
Serves: 20 mini donuts
  • 60ml soya milk/non-dairy milk
  • 1tsp lemon juice
  • 4 cloves
  • ⅛tsp ground nutmeg
  • ¼tsp ground cinnamon
  • 100g self raising flour
  • 5g cornstarch
  • 50g caster sugar
  • Pinch of salt
  • 1 stem ginger ball (18g), finely chopped
  • 1 medium egg, lightly beaten
  • 1 tsp olive oil
  • ¼tsp ground cinnamon
  • ¼tsp ground nutmeg
  • 80g icing sugar
  • Water
  • Holly decorations (I got mine from Asda)
  1. Preheat oven to 210°C/410°F. Grease a mini donut tray with oil.
  2. Combine the milk and lemon juice and stir to make a 'buttermilk'. Set aside.
  3. Crush cloves with a pestle and mortar and mix together with nutmeg and cinnamon.
  4. Sift together flour, cornflour, sugar, salt and spice mix, then add the stem ginger.
  5. Mix the egg, oil and buttermilk together and stir into the flour, mixing until just combined.
  6. Divide the mixture between the donut tray, approx 1tsp per hole. Make sure the mixture's evenly distributed round the mold.
  7. Place tray in oven for approx 6 mins, then leave to cool for a couple of minutes before placing on a cooling rack.
  8. You may need to re-oil and bake more donuts if you used a 12 donut tray.
  9. Whilst the donuts are still warm, make the glaze. Add enough water to make it runny, but not so runny it all comes off the donuts. Dip one side in the glaze, then decorate with holly leaf and berry decorations.
Nutrition Information
Serving size: 20
Recipe by Lay the table at