Donut or Doughnut? Whichever way you want to spell them, prepare them or decorate them…. doughnuts are a little bit special and a little bit naughty.
I found a a new addition for my bakingware collection recently at General Trader. Flashes of recipe fragments whizzed around in my head when I spied the store display of doughnut baking trays. I could now enjoy that favourite treat of my childhood; make them with a fraction of the fat and with healthier sweeteners!
I had to do two batches of these donuts, you know… to perfect the recipe and all. The first batch was also too oily and heavy; the second lot much more light and airy. 1/2 tablespoon of oil for a batch of 10 donuts seemed to be the perfect amount, a small amount of agave, lots of heady spices and some apple cider vinegar for buttermilk sourness. Proceed to roll in cinnamon sugar and try not to eat the whole batch!
- 1 cup white spelt flour
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅓ cup agave
- 1 egg, beaten (or egg replacer, or chia egg)
- ⅓ cup non-dairy milk (soy milk would be best for buttermilk, but any milk on hand will do)
- ½ tbsp grapeseed oil
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- Cinnamon sugar (recipe follows)
- Preheat oven to 180C. Coat or spray donut tray with small amount of oil. In a small bowl, combine the dry ingredients.
- Combine the egg, oil, milk, apple cider vinegar and vanilla and mix well. Stir into dry ingredients just until moistened.
- Fill donut tray half full, bake at 180C for 15mins or until a toothpick inserted near the center comes out clean.
- Remove from oven, let cool in the pan for 5 minutes and transfer to wire rack. Roll top surface of each donut in cinnamon sugar and return to wire rack to cool completely or just enjoy warm (like I did... and then did again...)
- ¼ cup fine granulated sugar
- 1 tsp cinnamon powder
What are you cooking or baking over the next few days? Are you craving donuts now too?