I absolutely love doughnuts. I mean, who doesn’t? As a child, they were never something that my parents indulged in frequently but on the rare occasion, my mum would buy the cinnamon ones from Coles where I developed the unsurprising power to make a good handful disappear in not much time at all.
I was pretty excited to pick up a doughnut pan to give baked cake style doughnuts a try and as usual can’t stop of thinking of things to try. I’m thinking dulce de leche swirls, pine nuts, coconut, white chocolate & macadamia with lime or even dark chocolate with some grated orange zest?
Mixing wet ingredients with dry to form the batter.
Spoon doughnut batter into tin and bake for 15 minutes or until lightly browned.
And now for the fun part, coating them in sugary goodness!
You can try coating them in a simple glaze (Krispy Kreme style).
Or try the classic cinnamon doughnut (toss them in a mixture of caster sugar with a few dashes of ground cinnamon).
Dairy free, nut free
Makes: 6 doughnuts
Time to prepare: 5 minutes to make batter, 15 minutes to bake
- 1 cup self raising flour
- 1/4 cup white sugar
- 1/2 a cup milk (I used soy milk but feel free to use whatever you have on hand)
- 1 tablespoon vinegar (to sour your milk to turn it into buttermilk. I’ve only successfully used this with cow and soy milk, so unsure of results on almond, rice, etc. If you just have those on hand, I would recommend skipping the vinegar step.) If you have buttermilk on hand, you could of course use this in place of the milk/vinegar mixture.
- 1 egg
- 1 tablespoon oil (or melted butter or vegan butter such as Nutellex. I used macadamia oil, but you could use another mild flavoured oil such as soy bean or rice bran)
- a pinch of salt
- a pinch of nutmeg (optional)
- 1 tablespoon of butter, melted (I used Nutellex)
- 1/2 cup icing sugar, sifted
- 1 tablespoon of milk of choice, or water
Mix all ingredients together until it forms a thin icing. If you prefer a thicker consistency, add more sifted icing sugar. For a thinner consistency, add more milk/water. Dip (or double dip!) doughnuts into glaze and place on a plate and allow the icing to set.
- 2 tablespoons of butter, melted (I used Nutellex)
- 1/2 cup caster sugar
- 1/2 teaspoon of ground cinnamon
Brush cooled doughnuts with melted butter. Combine sugar and cinnamon in a bowl and dip in doughnuts. Serve.
Equipment needed: one bowl, one wooden spoon and one doughnut pan (I used a six doughnut pan by Wilton)
- Preheat oven to 180 degrees C and grease doughnut pan so it is ready for the batter (I used oil, you could use melted butter/non dairy spread.)
- Sift flour into your bowl and add sugar, salt and nutmeg if using.
- In a small jug, add your milk of choice, then vinegar and allow to stand for about 20-30 seconds. Crack egg in and beat into milk mixture. Add oil/melted butter to milk mixture.
- Pour in your wet ingredients into your dry ingredients and stir with wooden spoon until completely mixed together.
- Spoon doughnut batter into tin and bake for 15 minutes or until lightly golden and the doughnut springs back to touch.
- Allow doughnuts to cool before adorning with frosting, dipping into glazes or rolling in cinnamon sugar. Enjoy!
This recipe doubles or triples nicely, but I only made enough batter to fill my doughnut pan once.
Chocolate fudge dipped cake doughnuts!