Enjoy! Assemble your doughnuts by dipping them in your cinnamon icing, adding a spoonful of apple to the centre and sprinkling with the crumble topping Then add a spoonful of the apple mixture to the centre of your doughnut and top with a sprinkle of the crumble mixture. Assemble your doughnuts! Start by dipping your doughnuts into the cinnamon icing mix. You may need to add a tiny bit more water for the perfect consistency.ġ0. To make your icing combine your icing sugar with 1 and 1/2 tbsp boiling hot water and 1/4 tsp cinnamon. On a low/medium heat continue to stir for around 10-12 minutes until it forms an apple sauce kind of mixture.ĩ. Add to a saucepan with 1 tsp lemon juice, 1 tsp dairy free butter and 50g caster sugar. To make the apple filling peel and chop 2 cooking apples into small squares. Once out of the tray, your doughnut will have a dip in the middle for the apple filling.Ĩ. You will then be able to twist your doughnut so that it can easily be removed from the tray. Pinch the bottom of your doughnut tray, this will help loosen the doughnuts. You will then be able to twist your doughnuts to easily remove them from the tray. After 10 minutes (and using your oven gloves if the tray is still hot), use your fingers pinch the bottom of your tray (under each doughnut), this will help loosen them and make them easier to remove from the tray. Remove from the oven (they will look more like muffins than doughnuts) and leave to cool in the tray for around 10 minutes.ħ. Bake for around 15 minutes or until golden brown. Ensure that each doughnut hole is filled up to the very top.Ħ. *You will need to ensure you fill each of the doughnut holes up to the very top of your tray with the batter as unlike ring doughnuts, my apple crumble doughnuts require a pocket to add the filling into (see photo below). Transfer the mixture to a jug (this makes it easier to pour into the doughnut tray) and pour into your tray. Combine the wet and dry ingredients and mix well until fully combined and no lumps are present. In a separate bowl beat together your soya milk, eggs, vanilla and cooking oil.ĥ. To make your doughnut batter combine your gluten free self raising flour, baking powder, sea salt and caster sugar in a large mixing bowl. Start by greasing your doughnut tray with cooking oil (around 3/4 tsp per doughnut hole), ensure that each doughnut hole is greased thoroughly – this will prevent the doughnuts from sticking when you take them out.Ĥ. Whilst the crumble topping cooks, make your doughnut batter. Pour the mixture onto your lined baking tray and bake in the oven for around 25 minutes, ensuring that you give it a mix every 5-10 minutes so it doesn’t all stick together. Add your gluten free plain flour and dairy free butter to a large mixing bowl and rub the mixture between your fingers until it starts to look like breadcrumbs. 2 eggs (can be substituted for a flax egg or egg replacer)ġ20ml soya milk (can be substituted for any milk alternative)ġ.Pre heat your oven to 190☌ and line a small baking tray with baking paper for the crumble topping (this element takes the longest to cook).Ģ.
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