Post by Charlie Arnold on Apr 21, 2012 19:37:35 GMT
This involves yet another kitchen appliance although you can get machines that have interchangeable plates I noticed for toasted sandwiches, waffles and doughnuts.
These are best made with normal flour but you can make them with gluten free but may need a bit extra milk or egg. These have to be eaten fresh for full enjoyment.
200g plain flour
125g sugar / glucose powder
2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
125ml milk
50g melted butter
If you are ok with it you can flavour with nutmeg, cinnamon or vanilla.
Mix all the ingredients together into a smooth batter.
Plug the doughnut maker in and pre-heat for about 5-7 minutes with the lid closed.
Open the lid and fill each section about 4/5ths full with batter
Close the lid
It usually takes about 4-5 minutes, when cooked lifter out using a fork or similar tool. Carefull if non-stick material not to use metal as this ruins the surface.
Repeat the process with the rest of the batter or until you have enough. I have found you can put un-used batter in the fridge and use the next day if you don't need to use it all at once.
For the topping melt 70g butter and put in a bowl. on another plate put some sugar or glucose powder and dip each doughnut in butter then sugar and enjoy.
You can add more flavours by dipping in cinnamon, chocolate, pecans, etc depending on tolerance.
This is a quick method for doughnuts, there is a way with making dough and deep frying but they are quite longwinded but will look up and post that at some stage.
These are best made with normal flour but you can make them with gluten free but may need a bit extra milk or egg. These have to be eaten fresh for full enjoyment.
200g plain flour
125g sugar / glucose powder
2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
125ml milk
50g melted butter
If you are ok with it you can flavour with nutmeg, cinnamon or vanilla.
Mix all the ingredients together into a smooth batter.
Plug the doughnut maker in and pre-heat for about 5-7 minutes with the lid closed.
Open the lid and fill each section about 4/5ths full with batter
Close the lid
It usually takes about 4-5 minutes, when cooked lifter out using a fork or similar tool. Carefull if non-stick material not to use metal as this ruins the surface.
Repeat the process with the rest of the batter or until you have enough. I have found you can put un-used batter in the fridge and use the next day if you don't need to use it all at once.
For the topping melt 70g butter and put in a bowl. on another plate put some sugar or glucose powder and dip each doughnut in butter then sugar and enjoy.
You can add more flavours by dipping in cinnamon, chocolate, pecans, etc depending on tolerance.
This is a quick method for doughnuts, there is a way with making dough and deep frying but they are quite longwinded but will look up and post that at some stage.