Baked Doughnuts

Directions

1. 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.

   
2. Preheat the oven to 220°C.
3. 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.

4. Pop 85g of the butter into a mixing bowl and whisk in 2 packets of the sugar until smooth.

5. Add the flax eggs (or eggs), beating to combine.

6. 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.

   
7. Take a piping bag and pop over a tall glass to form an opening.  Pour in 1/3 of your batter.  Twist the end.
8. Pipe doughnuts into the prepared mould ¾ of the way up.
9. 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.
10. 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.

11. 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.

12. Once piped, place in the oven for 7 mins as before.
13. 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.

14. Then empty the cinnamon sachet and the remaining sugar sachet out onto a plate.

15. Brush each doughnut with the remaining butter that was melted in step 3 (it will need reheating to melt completely).
16. Coat half (approx. 9) of the still warm buttered doughnuts in the cinnamon sugar
    
17. With the remaining doughnuts dip the more rounded side into the glaze to coat.  Leave to drip on a wire rack.
18. Best served slightly warm.
19. 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...