Makes 12 doughnuts- Cinnamon sugar & chocolate glaze
Approximately 250 calories each
Total cooking time 35 mins
Bag golden sugar- 85g
Large bag 3g cinnamon & 40g sugar
Bag flour mix (160g flour*, 1 tsp baking powder, ¼ tsp baking soda)
Bag chocolate fondant mix (75g icing sugar, 15g cocoa, ¼ tsp agar agar)
*If you have opted for Gluten free this will be replaced by gluten free flour
Reusable piping bag
Ingredients you must add
1 large egg (or mix 1 tbsp ground flaxseed with 3 tbsp water. Leave for 15 mins to thicken)
115ml milk (dairy or plant)
80g melted butter (dairy or plant)
15ml warm water
A pastry brush
Full ingredients contained in kit: Sugar, Wheat flour, cocoa powder, cinnamon, agar agar, gluten free baking powder, baking soda
Allergens: Gluten, wheat
*Risk of trace particles from manufacturing of- Sesame, nuts, milk, soy
Gluten free full ingredients contained in kit: Sugar, flour (rice, potato, tapioca, maize, buckwheat), cocoa powder, cinnamon, agar agar, gluten free baking powder, baking soda
*Risk of trace particles from manufacturing of Sesame, nuts, milk, gluten, soy
Preheat the oven to 220°C. Melt 25g butter in the microwave for 20 seconds. You want the butter to be completely melted. Brush your mould with a small amount (approx. ½ tsp) of the melted butter lightly and place it on a baking tray.
Take a second small bowl and melt 55g butter in the microwave for 20 seconds. You want it to be semi melted this time. Pop into a mixing bowl, and whisk in sugar until smooth.
Add the egg (or flax egg), beating to combine.
Stir the flour mixture into the 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 your piping bag and pop over a tall glass to form an opening. Pour in your batter. Twist the end.
Pipe doughnuts into 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 another batch. 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.
Brush each doughnut with half the amount of butter that was melted in step 1 (it might need reheating). Then pop into the cinnamon sugar bag and shake until well coated.
Once baked take out the second batch of doughnuts.
Whilst cooling get on with your fondant glaze. Sieve bag contents into a shallow dish. Add 20ml of warm water and whisk until smooth and glossy.
Again, brush each doughnut with butter and dip the more rounded side into the glaze to coat.
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...