Friday, 3 April 2015

Baked Doughnuts

Sometimes when we like to have doughnuts but don't want the accompanying grease, we take out this recipe to make some baked doughnuts. Yes it is possible. Although in this instance a special doughnut pan has to be employed to create that round sweet bread with a hole in the middle. I got this pan from Lakeland ages ago that sometimes I forget that it exists in my pantry. Its accompanying recipe almost got lost before so I thought I better document this recipe before I lose the only hard copy we have.

Baked Doughnuts

Baked Doughnuts

225 g  plain flour
175 g  caster sugar
10 ml [2 tsp]  baking powder
5 ml [1 tsp]  fine salt
175 ml [scant 3/4 cup]  whole milk
2 eggs - beaten
15 ml [1 Tbsp]  melted butter or olive oil or cooking oil
5 ml [1 tsp]  vanilla extract
extra icing or caster sugar for dusting
  1. Preheat oven to 160°C/140°C fan/325°F. Lightly brush the doughnut cups in the pan with cooking oil making sure that the centre stem is well covered by the oil.
  2. Sift the flour, caster sugar, baking powder, and salt into a large bowl.
  3. In another bowl, whisk the milk, eggs, oil, and vanilla together.
  4. Add the wet ingredients into the dry ingredients mixing thoroughly.
  5. Fill each doughnut cups around 3/4 cups full with the batter.
  6. Bake for about 8 minutes or until firm and springy to the touch.
  7. Remove from pan and cool slightly. Dust with sifted icing sugar or caster sugar.

Baked Doughnuts

Baked Doughnuts



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