I've baked mini doughnuts a few times, but always using buttermilk and butter amongst the ingredients. When I was challenged to develop a recipe using A2 Milk (which you can read more about here) I experimented with my recipe to find the correct balance of ingredients that wouldn't stick to the pan, as well as not being too greasy. The kids didn't mind having to eat doughnuts at all, whilst I perfected the recipe. Jack is also loving the 'blue' A2 Milk in the fridge, and requests it on his cereal instead of his usual 'green'.
You can find my full recipe for these deliciously moreish doughnuts and rhubarb and custard dip on the Great British Chefs website here (don't forget to check out my other recipes whilst you're there too).
This recipe has been commissioned by Great British Chefs