Two for the price of one, with this baked doughnuts recipe I am spoiling you! I’ve been wanting to make doughnuts for a while since getting my new Lakeland Baked Doughnut Moulds in the winter sale (update: sadly these are no longer produced but I’ve added an alternative product here and other suitable products below). I’m a bit like a kiddie in a sweetie shop at the moment because I cannot physically keep up with my mind racing at what I can choose to make yet verses the hours I have in the day to do it, I have THE BIGGEST to-do-list imaginable and a Pinterest wall that’s fit to burst, one board is called Not GF…Yet! It’s exactly that, not gluten free just yet but one day by-Jove it will be!
Oh how times do change – egg free version now needed!
this is my original text for this post;
I don’t like to pinch people’s idea and not give credit, it’s not my style so this idea was inspired by Paula’s Baked Vanilla Donut recipe at Call Me PMC but it was neither gluten nor dairy free. I decided on this occasion not to go the whole hog and go egg free too but if you comment below to indicate you’d be interested in an egg free version, I’ll give it a fair old crack of the whip.
Oh bless my cotton socks, I DO need an egg free version now so this recipe has been updated thus and I’m pleased to report the taste and texture differs so little i’d be impressed if you noticed – for the record, just to prove you right, the ring doughnuts are vegan and gluten free and the jam doughnuts are mad with egg.
A double whammy of a recipe, with just two little tweaks you've got ring doughnuts or jam filled round doughnuts - simple! This recipe is also gluten free, dairy free, egg free and vegan too, so everybody can enjoy doughnuts ... or donuts!
- 100 g plain gluten free flour I used Free From Fairy Flour
- 1 tsp baking powder
- 1 tsp psyllium powder you can use xanthan gum instead
- 50 g caster sugar
- 100 g dairy free yogurt I used Alpro Soya yogurt
- 1 egg for vegan version use 1tbsp ground chia & 3tbsp water
- 1 tsp vanilla extract for the jammy doughnut option
- 25 g dairy free chocolate melted
- 4 tbsp icing sugar
- 1 tbsp dairy free milk
- 3 tbsp jam
- 1 tsp water
Preheat the oven to 180C/160C fan/Gas 4.
I like the one bowl no faffing method so simply pop all your ingredients into the mixing bowl and combine until to achieve a smooth batter.
Getting the mixture into the moulds can be a bit fiddly so to make things simple why not put the mixture into a sandwich bag and snip a corner to use as a piping bag.
Fill each mould 3/4 full.
Pop into the oven for 15 minutes (only 10 mins if using the mini mould)
Once baked (the doughnut will have a light spring to the touch when ready) remove and cool in mould for 5mins before turning out onto cooling rack
When completely cool make your glaze and set aside, if making jam doughnuts make a hold in the side of the doughnut (I use a skewer and wiggle it about a bit) then using a piping bag with a thin round nozzle pipe the jam into the doughnut - bit fiddly this but have patience!
Now you can decorate your doughnuts - I've used a dried berry powder here to achieve this colour but you can go wild on colours and designs.
The images in this post are both kinds of doughnut, using 2x the mixture, this recipe defaults to a 4 doughnut recipe.
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