Glazed italian donuts 

Crunchy outside soft inside mini donuts. These delicious pastries are perfect with an espresso!


  • Water 225ml
  • Butter 75gr
  • Plain flour 100gr
  • Eggs 3

Glaze ingredients

  • Eggs white 3
  • Icing sugar 420gr


  1. Combine water, butter, and sugar in a saucepan and bring to the boil.
  2. Turn the heat down to medium-low and add the flour, stirring continuously until you see the mixture become very smooth and come away from the sides and bottom of the pan.
  3. Remove from the heat. At 65° stir in the eggs and whisk until the mixture becomes smooth and sticky.
  4. Use a piping bag to make small donuts.
  5. Bake in a hot oven – 220°C for 10 minutes. Reduce the heat to 190°C and continue to cook for 15 to 20 minutes, or until golden and crisp.


  1. Place the egg whites bowl. With the K Beater running at minimum speed, gradually add the icing sugar, a little at a time.
  2. Continue adding the icing sugar until the mixture is stiff enough.