As mentioned previously: you can make donuts in the waffle maker.

The original recipe serves 16, so I need to reduce it (only by half :). It’s also in cups so needs translating. Plus I don’t have anything to do with my rye sourdough this weekend, so rather than refresh for no reason I’m going to add that to the mix and drop the milk:

• 100g golden caster sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 30g unsalted butter, melted
• 150g plain flour
• 180g rye sourdough starter (200% hydration)

For coating:

• 2 tsp cinnamon
• 100g golden caster sugar
• Melted butter
• Homemade jam

Mix the dry, mix the wet, combine.

Cook in waffle maker for three minutes.

Brush with butter and dredge in cinnamon sugar. Top with jam.

So as plain donuts… they’re OK. Nice waffly things… but not noticeably donuts.

But add jam… and whey-hay! We have donuts!

OK so it’s missing the deep-fried taste. But it beats the oven-baked versions, so worth knowing.