17 Nov 2017

Sarah Tuck: mini doughnuts

From Jesse Mulligan, 1–4pm, 3:08 pm on 17 November 2017

Cuisine food writer Sarah Tuck brings us a recipe from the Spring issue - mini doughnuts.

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Photo: Supplied

Any time is a good time for mini doughnuts, but especially three in the afternoon with a cup of tea, Sarah says.

They'are also a fun sweet option at cocktail parties.

Sarah recommends filling them with citrus creme, but you can use whatever tickles your fancy – traditional strawberry and cream, rhubarb, chilli chocolate, raspberry and white chocolate, coffee creme.

You can find the recipe here.

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