1

Preheat the oven to 180°C.

2

Sift flour, baking powder and ½ teaspoon salt into a large bowl and stir in sugar. In a separate bowl, whisk together milk, egg, olive oil and vanilla. Add to dry ingredients and stir until smooth.

3

Fill a 12-hole mini-doughnut pan with mixture and bake for 8 minutes or until cooked (when a skewer inserted into centre comes out clean). Allow to cool slightly, then turn out onto a wire rack to cool.

4

Melt the dark chocolate in a bowl over a pan of simmering water (don't let the bowl touch the water). Alternatively, melt it in a microwave on medium (50%) heat for 1 minute, stir, then cook in 30-second bursts, stirring after each. Dip half of each doughnut into the chocolate, then coat in 100s and 1000s or coconut.

5

Topping variations: Sift ½ cup icing sugar into a bowl with 2-3 teaspoons lemon juice and stir to dissolve. Dip ½ the doughnut in icing, then in 100s and 1000s.