It’s 2018, and I’m not really sure how that’s happened. We’re half way through January too, which is another thing that I’m not entirely up to speed with. I’ve taken a few weeks away from the blog, and even instagram, to just have some time to myself, and I’m not expecting to get back to posting regularly until February. This doesn’t mean I’ve not been baking through, and over the weekend I tried my hand at something I’ve been putting off for years; homemade doughnuts. The type you fry, not the oven baked ones I’ve put up on the blog before, but the ones that for a long time actually terrified me. I’d given myself a mental block for anything deep fried, convincing myself that if I’d not burnt the house down then I’d just end up with a giant vat of oil to get rid of. Over the last year or so though I’ve been teaching myself to fry things on the hob, and it’s finally lead to this point. So here it is; a recipe for super quick, and vegan, doughnuts. Read more
Here comes that chant again; Doughnuts, Doughnuts, Doughnuts. I realised it had been too long since the last time I cracked out my doughnut baking tray and I wanted to give a strawberry glaze a go for that classic pink glazed ring doughnut. When my friend Char (across at Dino Princess Char) was posting about some problems and not being too happy I took the chance to send her a Cake Care Package to try and cheer her up. It was the perfect opportunity for me to crack out the dinosaur sprinkles my friend Naomi gave me for my birthday, and it gave me a chance to channel my inner Jurassic Park fan (I’ve still not seen the new one, so no spoilers please).
*Chanting* DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.
Doughnuts are great. I am however scared of deep frying. I just can’t get over the worry that I’ll burn my house down. And then disposing of all that oil? Urrgh. Just before Christmas I bought a Doughnut Oven Bake Baking Tray (this one), and you know what? It’s f****** brilliant. In the run up to Christmas I made a few different types. From standard cinnamon sugar, through to maple glaze with crispy bacon. I didn’t however, get around to blogging any of them. So here we go!
I passed my probation the day before the Christmas holidays started for me. When you pass your probation, it’s tradition to bring in a selection of Krispy Kreme Donuts for the office. Everyone runs late on it, and I wanted to bake my own. So I’ve decided to bake a selection of different doughnut types. Lemon Glazed, Maple Glazed, and Chocolate Glazed. To keep things tidy I’ll do 2 separate posts with the recipes. Starting with the Lemon Glazed lemon Doughnuts. This recipe is based on this one here.
The great thing about oven baked doughnuts, is that they are good for you slightly less bad than normal ones. They don’t take too long and you can satisfy a craving pretty easily.
Now, one more time DOUGHNUTS. DOUGHNUTS. DOUGHNUTS.
- **For the Doughnuts**
- 250g all purpose flour
- 300g white sugar
- 2 teaspoons baking powder
- 1 large egg, beaten
- 290ml buttermilk (or can use whole milk)
- 2 tablespoons unsalted butter, melted
- 1 teaspoons pure vanilla extract
- Rind of 1 Lemon, grated
- ** For the Glaze**
- Juice of one large lemon
- 200g (plus) of icing sugar (I won't lie, I just spooned it in until I got it to the thickness I wanted)
- Preheat the oven to 175°C (155°C fan assisted) and grease your doughnut tin.
- Mix together the dry ingredients in a large bowl.
- Beat the egg with the buttermilk, melted butter and vanilla.
- Pour the egg mixture into the dry ingredients, add the lemon rind and mix until just combined.
- Divide the mixture in the tin. I did this using an icing bag for neatness, you could easily do it with a spoon too. Fill each ring to about ¾ full. You don't want them rising up and filling the whole in.
- Bake for 14-17 minutes, the edges should have started browning and a tooth pick inserted will come out clean.
- Remove from the oven and leave to cool in the tin for about 10 minutes before turning out onto a cooling rack.
- While they cool, make the glaze. Beat the lemon juice into the icing sugar until smooth and thick. Once the doughnuts are cool enough, dip them in (I double dip) so the top is coated with the glaze. Allowing to set before serving.