November 16, 2016
We recently acquired a nifty non-stick tray, which makes baked doughnuts with holes in the middle. My kids think this is a great invention, and the doughnuts are much less oily than the traditional fried ones. They’re still covered in cinnamon and sugar of course – you can’t get rid of all the bad bits or they aren’t doughnuts any more! They still make nice doughnuts even without the holes, so you can do them in flattish muffin tins if you like.
- Prep: 10 mins
- Cook: 10 mins
1Preheat the oven to 220C and use fan bake if available.
2Blend eggs, oil, sugar and vanilla and mix well.
3Add flour, Baking Powder, salt, and water and mix well
4Oil your doughnut pan of whatever shape and fill 3/4 full. The mixture should be thin enough to pour (in a thickish manner!)
5Bake for 10 to 15 minutes until firm. They will not go very brown, they just need to be cooked through.
6Remove from tins after 5 – 10 minutes cooling and either: Brush lightly with melted butter and roll them in cinnamon and sugar, or ice with vanilla glaze:
71/2 cup icing sugar
81 tsp vanilla
9milk to mix – usually 1 to 1 1/2 dessertspoons
10Mix all ingredients together until smooth and apply thinly to top of doughnuts.