Holiday time spells yummy treats for everyone to enjoy. Doughnuts are one of my favourites, and if you are health conscious there is a baked version you can enjoy.
Doughnuts are versatile and you can adapt the recipe to your liking by adding different flavouring ingredients like lime, coconut and chocolate. So try some today, it’s a great activity you an enjoy with your children before they go back to school.
Baked chocolate doughnuts
2½ cups all-purpose flour
¼ cup sugar
1 tbs instant yeast
1 tsp cinnamon
½ cup chopped bittersweet chocolate
2 tbs butter
1 egg lightly beaten
Glaze
1 cup icing sugar
1 tbs milk
Mix sugar with milk whisk until smooth.
Add a little more water if needed ½ tsp at a time.
In a large mixing bowl, combine flour, sugar, yeast and cinnamon.
Gently melt chocolate over a pan of simmering water, stir in butter and milk remove from heat. Add egg.
Add this mixture to the flour mixture, stir well to form a wet batter, add as much of the remaining flour as you can to make a very soft dough.
Cover and let rise until doubled in volume, 45 to 50 minutes.
Press dough with your hands, on a well-floured board, to about ½-inch thickness.
Stamp out doughnuts with a 3-inch cutter.
Place on a greased baking tray and let rise for 20 to 30 minutes.
Preheat oven to 400F
Bake doughnuts for 10 to 15 minutes until golden.
Remove and spoon glaze over warm doughnuts.
Makes about 12
Mini jam doughnuts
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¼ cup unsalted butter
1 cup granulated sugar
2 eggs
¾ cup thin yoghurt or buttermilk
3½ cups all-purpose flour
2 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
Coconut oil or vegetable oil for frying
½ cup jam for filling
1 cup icing sugar for dusting doughnuts.
In a medium-sized mixing bowl, cream butter with sugar until light, add eggs and beat well, add the buttermilk and vanilla and beat well.
Now combine the flour, baking powder, baking soda, cinnamon and nutmeg.
Add flour mixture to butter mixture and stir well.
Heat oil in a deep frying pan to 365 to 375F.
Drop doughnuts by teaspoonfuls into hot oil, do not crowd pan.
Fry for about 2 minutes per side and turn over.
Remove and drain on paper towels.
Have ready a piping bag ready with a #12 decorating tip, fill with your jam.
Insert tip into each doughnut and fill with a little jam.
Dust with icing sugar.
Makes about 24
Coconut-lime cake doughnuts
3¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp grated lime zest
½ cup freshly grated coconut
2 eggs, beaten
⅔ cup granulated sugar
1 tsp vanilla essence
⅔ cup milk
¼ cup butter, melted
Coconut oil for frying
½ cup desiccated coconut for garnish
Glaze
1 cup icing sugar
2 tbs lime juice
Mix sugar with juice whisk until smooth.
Add a little more water if needed ½ tsp at a time.
In a large mixing bowl combine flour, baking powder, salt, lime zest and coconut.
In another mixing bowl c
