Mini Rum donuts

• 90g of flour
• 5g of baking powder (one small bag)
• 70ml of warm milk
• 1 egg
• 10g of sugar
• 40g of melted butter
• 1 pinch of salt. For the Rum syrup: 75ml of water
• 37g of sugar
• 20ml of Rum.

Preheat the oven to 180°C. Put the baking powder into the warm milk.

Mix the flour, the egg, the sugar, the butter and the pinch of salt all together before incorporating the flour and baking powder mixture. Stir until you have soft dough.

Fille the mini-bundt pan to half of the volume and let rise the dough until it doubles the volume.

Bake for 12 minutes. Unmold the cakes and let them cool.

For the syrup, pour all the ingredients in a saucepan and boil for 3 minutes.

Brush the mini donuts with the hot syrup.