BAKED DOUGHNUTS IN TWO WAYS
Soft and full of flavour, our recipe brings you a lighter take on the classic fried variety and makes 9 cinnamon sugar and 9 chocolate glazed doughnuts. Perfect for entertaining guests, great for baking with children and a lovely treat even just for self-indulgence.
Effortless (yet impressive)
2x 125g plain flour
- 5g baking powder
- 5g baking soda
3 x 85g caster sugar
108g icing sugar
4g agar agar
20g cocoa powder
5g cinnamon powder
50ml water & 30ml warm water
- 180ml milk (dairy or plant)
- 125g melted butter (dairy or plant)
2 eggs (or 10g flaxseeds for a plant based version)
You will need to add
If you are making a plant based version
Take 10g of ground flaxseeds in a small bowl and pour over 50ml of water and set aside. These are your flax eggs. If you prefer a non plant based version add 2 free range organic eggs instead.
- Preheat the oven to 220°C.
- Melt butter in the microwave for 20 seconds. You want the butter to be semi melted. Brush a 6 cavity mould with a small amount (approx. ½ tsp) of the melted butter lightly and place it on a baking tray. You will need 3 of these or do them in 3 batches.
Pop 85g of the butter into a mixing bowl and whisk in 2 packets of the sugar until smooth.
Add the flax eggs (or eggs), beating to combine.
Sift the flour sachets, bicarbonate of soda and baking powder into the sugar and butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. The batter will be fairly thick.
- Take a piping bag and pop over a tall glass to form an opening. Pour in 1/3 of your batter. Twist the end.
- Pipe doughnuts into the prepared mould ¾ of the way up.
- Bake the doughnuts for 7 minutes. Check they are nicely brown and that they come off the mould easily. If not put back in the oven for a couple of minutes.
- Remove them from the oven and wait 2 to 5 minutes before turning them out and putting them on a wire rack. Don’t worry if one side is not perfect. The other side will be very smooth due to the mould.
You will still have enough batter to do 2-3 batches in total or fill 3 moulds of 6. If you are doing in batches, pipe straight into the mould- It will already be greased from the first batch.
- Once piped, place in the oven for 7 mins as before.
- Whilst baking get on with your fondant glaze. Sieve cocoa, icing sugar and agar agar into a shallow dish. Gradually add 30ml of warm water and whisk until smooth, thick and glossy. You may need to add a touch more water, but go carefully or you’ll make the glaze too liquid.
Then empty the cinnamon sachet and the remaining sugar sachet out onto a plate.
- Brush each doughnut with the remaining butter that was melted in step 3 (it will need reheating to melt completely).
- Coat half (approx. 9) of the still warm buttered doughnuts in the cinnamon sugar
- With the remaining doughnuts dip the more rounded side into the glaze to coat. Leave to drip on a wire rack.
- Best served slightly warm.
- Now you have the mould the world is your oyster for more flavour combinations. Have a go with coconut and white chocolate, crushed praline or spiced apple. The combinations are limitless...
Sugar, wheat Flour, Icing Sugar, Water, Cocoa Powder, Cinnamon, Flax Seeds, Baking Powder, Bicarbonate Of Soda, Agar.Allergen advice.
*Risk of trace particles from manufacturing of sesame, nuts, dairy and soy
Calories 187, Fat 6.1 grams, Saturated Fat 3 grams, Sugar 21 grams, Salt 0.4 grams