Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Mini Doughnuts with Pomegranate Glaze
Mini Doughnuts with Pomegranate Glaze

Mini Doughnuts with Pomegranate Glaze

Brought to you by: OcadoLife

Prep time:

Cook time:

Sweet treats don’t get much cuter – or tastier – than these Mini Doughnuts with Pomegranate Glaze. A vision in pink, these bonny, butter-enriched bites are perfectly balanced thanks to the tart glaze lifted with zingy lime. They’re a fruity spin on the doughnuts traditionally eaten during the Jewish festival of Hannukkah – sufganiyot – and are perfect for sharing. Pass them round at parties or serve up as part of a special tea with a glass of fizz in hand. Looking for more dessert recipes? Look no further.
Share recipe


  • 1 (7g) sachet instant yeast
  • 275g plain flour, plus extra for dusting
  • 1½ tbsp caster sugar
  • 2 eggs, yolks only
  • 130ml milk (semi-skimmed or whole), warm
  • 60g unsalted butter, cubed, softened
  • 1 L sunflower oil, for deep frying
  • 1 pomegranate, halved, plus extra seeds to decorate
  • 1 lime, juiced, plus finely grated zest to decorate
  • 200g (approx.) icing sugar
  • 3 tsp (approx.) pomegranate molasses


Step 1

Mix the yeast, flour, sugar and a pinch of salt in a large mixing bowl with a fork, until combined. Stir in the egg yolks, milk and butter until the mixture stiffens, then use your hands to mix for 4 mins or so, until a soft, pliable dough forms, adding a little more flour if needed. Cover with a clean, damp tea towel and set aside to prove for 1 hr 30 mins or until doubled in size.

Step 2

Tip out the dough onto a lightly floured surface. Knock it back, then divide into 20 equal-sized pieces and roll them into balls. Place on a tray, cover again and leave for a further 35 mins or until risen and puffy.

Step 3

Fill a deep, heavy-bottomed pan about one-third full with oil and heat to 170°C. Test it by dropping in a small piece of bread; it should sizzle and rise to the surface. Fry the doughnuts in batches – try not to overcrowd the pan as they need room to swell. Cover the pan while you cook the first side for 2-3 mins or until golden; then turn and cook uncovered for 2-3 mins, until golden all over. Remove with a slotted spoon to a plate lined with kitchen towel to drain. Leave to cool.

Step 4

Meanwhile, hold the pomegranate halves over a deep bowl and squeeze out as much juice as you can. Alternatively, put the halves in the bowl and crush with a potato masher to extract every last drop. Discard the crushed fruit, then strain the juice through a fine sieve into a clean bowl. Squeeze in the juice from the lime, then gradually stir in enough icing sugar to create a smooth glaze. Add the pomegranate molasses to taste.

Step 5

When the doughnuts have cooled, dip or spoon over the glaze on one side, then transfer to a rack. Decorate with pomegranate seeds and lime zest; leave to set. Best eaten the same day. Freeze unglazed doughnuts for up to 3 months.

Tips or serving suggestions

Allow an extra 2 hours for proving, plus a bit more for cooling.

Shop the ingredients

You might like