Hey, everybody, get a doughnut pan, put cake in it, what do you get? Cake doughnuts? Thanks to Angela Wignall for the inspiration (like a year? two years ago), Ive been addicted to these for a couple weeks now. And, instead of fryer fat, were using 0% greek yoghurt. Plus, the latest batch of cinnamon raisin doughnuts used 50% heritage grain local organic spelt! Which means (apart from the icing), theyre like, healthier than muffins! Here you see Cinnimon Raisin, Chai Chocolate and Double Cholocate Sprinkle, Coconut Custard-filled (look more like mini-muffins) Heres my standard vary it a bunch recipe for 24-30 doughnuts, adapted from sallysbakingaddiction/2014/04/25/chocolate-frosted-donuts/ - DRY 1 Cup White Flour (sifted as you go) 1 Cup spelt (sifted as you go) 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg 1/4 tsp stevia, or 1tsp stevia in one of those diluted mixed things (mix here) WET 2/3 cup of brown sugar 2 eggs (whisk here) 1/2 cup milk 1/2 cup ANY yoghurt (greek is the most filling, but I used flavoured yoghurts for flavoured doughnuts (whisk here) 4tbsp melted butter (I used Earth Balance soy butter, but you could use anything) 2tsp vanilla (whisk here) Mix dry into wet, make sure the mixture is thick, like waffle batter, or thickish cake batter, and spoon into greased doughnut pans. Muffin pans for filled doughnut pans (though if I had a turnover pan...) I just used a spoon and then smoothed out and moved away from the nubbin of the doughnut pan with my finger. Each recess should be no more than 3/4 full, probably less or there will be no hole. 350 for 8 minutes, wait to cool and then dip in whatever the heck you wanna eat on top. The last picture is us enjoying doughnuts with the neighbours, Caspers friends Dina and Tammy, and their folks. The raisin cinnimon ones were awesome, and with a little extra spelt, reduced sugar, are really a healthier breakfast than muffins, or like 90% of cereals. Enjoy!
Posted on: Sun, 07 Sep 2014 18:19:22 +0000