Baked Gluten-Free Mini Ring Doughnuts

25 Jan

IMG_1710 I’ve been meaning to post this recipe for a long time, I think I may have even promised it to you before! I really sorry it’s taken so long. There were a lot more than this, but it turns out both me and my husband have been ‘secretly’ eating them- for breakfast, lunch, dinner and everything in-between! Haha, yes- they really are THAT GOOD! They take minutes to whip up and are delicious. You will need a silicone mini doughnut pan- I got mine from Lakeland a couple of years ago. I’ve adapted the doughnut recipe they suggest to make it gluten-free and it turns out fab every time! So you thought you’d never have a doughnut again, so did I! Just occasionally I get cravings and this recipe satisfies them. The other great news, is that these are baked, not fried with only 2 teaspoons of oil per batch of dough, plus a little extra for greasing. This quantity made around 30 doughnuts which was plenty for 2! Halve the recipe if you want less, or scale it up for more. I just used the same silicone pan, I didn’t even bother re-greasing between batches although they would be easier to remove if you do add more oil. Ingredients

  • 150g/ 5oz gluten-free plain flour (I use Dove’s Farm)
  • 1 tsp gluten-free baking powder
  • 1/2 tsp salt
  • 110g/ 4oz caster sugar
  • 120ml/ 4 1/2 fl oz milk
  • 2 eggs
  • 2 tsp olive oil
  • 1 tsp vanilla extract
  • 1 tsp Xanthan Gum (I use Dove’s Farm)

Method

  1. Preheat your oven to 160C (fan)/ Gas Mark 3/ 325F. Lightly brush your pan with oil.
  2. Into a mixing bowl, sift the flour, Xanthan Gum and baking powder. Stir in the sugar and salt.
  3. In a measuring jug, measure the milk- add the 2 eggs and whisk lightly. Tip into dry ingredients.
  4. Add the oil and vanilla extract and stir until the mixture is all combined and smooth.
  5. Using a teaspoon, carefully fill the moulds to 3/4 full. You might find a piping bag makes this less fiddly, but I couldn’t be bothered!
  6. Bake for around 10 minutes, until lightly golden brown.
  7. Cool slightly before popping out of the mould!

Toppings. I often melt a bar of Basics chocolate and dip the doughnuts into it, before setting them to dry on greaseproof paper. Then shake some sprinkles on top and leave to set. You can simply toss them in sugar- either caster or icing- whilst they are still warm. Let me know if you come up with any other good toppings!

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