I am so proud of these little beauties, and believe me, they tasted as good as they look. The recipe I used was for doughnut style cake pops but I’d been shopping that day an 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 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.
50ml vegetable oil
100g granulated sugar
70g brown sugar
300g gluten free flour
1.5tsp baking powder
0.5tsp baking soda
pinch of salt
1tsp ground nutmeg
1tsp 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!)
TOP TIP: in some cases the mixture rose so much that the hole in the middle disappeared on the topside, to cheat and recreate the hole I used an apple corer which was the perfect size to make the hole and I got to nibble the off cuts – double winner!