I am so proud of these little Doughnuts, and believe me, they tasted as good as they look. The recipe I adapted was for originally for glutenous cake pops but I’d been shopping that day and a silicone ring doughnut baking tray beckoned to me from across the shop and of course it would have been rude not to give it a test run as soon as I got home!
If I’m honest, these Doughnuts tasted uncannily like the Iced Lebkuchen you see in shops at Christmas but I reckon if you omit the nutmeg and stick with just the teaspoon of vanilla extract you’ll get a more authentic doughnutty flavour. Having said that, Bethany used to love the Lebkuchen I bought each December and I have a guilty secret that I still buy them and scoff them at night under the light of the Christmas Tree. Now, we can scoff them together and giggle at our naughtiness. This recipe makes 18 doughnuts.
Simple to make, these baked doughnuts have a slight spice to them which makes them all the more delicious.
- 50 g butter
- 50 ml vegetable oil
- 100 g granulated sugar
- 70 g brown sugar
- 2 eggs
- 300 g gluten free flour
- 250 ml milk
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- pinch of salt
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
Preheat the oven to 170C/325F/Gas 3 and grease the doughnut mould with butter or oil spray.
Beat together the butter, oil and sugars until they turn lighter in colour and smooth.
Add the eggs and stir in the baking powder, soda salt, nutmeg and vanilla.
Stir in half the flour then half the milk until combined - repeat with remaining half.
Spoon into the doughnut moulds just below the middle bump level.
Bake for 15-18mins in the middle of the oven
Repeat two more times to use up the mixture (unless the kids and their wooden spoons have got to it first!)