STRAWBERRY AND VANILLA DOUGHNUTS

STRAWBERRY AND VANILLA DOUGHNUTS

Before I start, for this recipe, you do need a special cake mould (a doughnut shaped one). I got mine for £2.99 from Dunelm and Mill, and you will probably be most likely to find one either online, or in a similar store (Dunelm and Mill is a homeware store, usually located in retail parks). You’ll be glad to hear though, that you don’t need a deep fat fryer….the mould definitely wins on price.

Due to the apple sauce in these, they are very moist, but far more dense than deep fried doughnuts, they probably end up about the same amount of calories to be fair, but these are far simpler to make at home.

One could argue that this is ‘cheating’ because rather than using fresh ingredients, i’ve used flavourings. This is just to save money and for practicality of storing….I do like to use fresh ingredients, and if i know what i’m making, will shop for them but these were very impromptu, but was able to make them with all larder/pantry and basic ingredients because they can sit in there for a long time!

Ingredients (makes 8)

For the batter:
1cup self raising flour
1/2 cup caster sugar
1 tsp vanilla essence
3 heaped tbsp apple sauce
2 tsp ground linseed
6 tsp water
2 tbsp milk alternative (i used almond milk)
1tsp baking powder
1/4 cup butter alternative (i used dairy free sunflower spread)

For the icing:
1/2 cup powdered sugar
few drops of red food colouring
few drops of strawberry flavouring
2 tbsp water
Sugar sprinkles to decorate

Method:
1. Preheat the oven to 170 degrees.
2. Put all the batter ingredients (except for the water and linseed) into a large mixing bowl. In a small, seperate bowl, mix the water and linseed together, until it becomes a thick, gooey liquid. Add to the rest of the batter ingredients and mix well.
3. Grease the doughnut moulds well. and distribute the mixture, put in the oven and leave to bake for 30-35 mins. After 20 minutes, check up every 5 minutes to check how they are cooking.
4. When they are a golden brown on top, remove from the oven, and leave to cool. Meanwhile, prepare the icing (be conscious that it hardens quite quickly so don’t prepare too far in advance). Prepare the icing by combining the powdered sugar, water, flavouring and food colouring. Add water if it is too thick.
5. Dip the doughnuts into the icing and top with sprinkles. Alternatively, drizzle the icing and spread with a spoon or palette knife.

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