Hazzzaaaa! Baked Doughnuts!

So, you might have read my last adventure in experimental baking: The Baked Doughnut.

Since I made that first batch I have been super busy with work, most nights I have been working til very late at night. So no baking. :(

Tonight I was finally able to have  night off and I decided to make a new and improved batch, with the aim of making them lighter and fluffier. I didn't use any fancy equipment, just mixing bowls, whisks, the doughnut pan and the oven.

They are beautiful, light and fluffy with a nice crisp shell and a lovely caramel colour. I'm super-duper pleased with them!!!

Spiced Vanilla Doughnuts with Vanilla Glaze

Makes 12 small doughnuts

Dough
1 1/4 cups plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda

2 Tbs Extra Virgin Coconut Oil
3 Tbs Nuttelex Olive Oil Spread
1/4 cup Natvia for Baking
1/8 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 Tbs vanilla bean extract
1/2 tsp Wilton butter essence

1/2 cup milk
1 large egg
2 Tbs water

Glaze
1 cup icing sugar mixture
3 Tbs milk
1 1/2 Tbs Nuttelex Olive Oill Spread
2 tsp vanilla bean paste
1 tsp rose water essence

1. Preheat oven to 180 C.
2. Place flour, baking powder and baking soda in a small bowl and mix well.
3. In a large mixing bowl combine coconut oil, Nuttelex, Natvia, brown sugar, slat, cinnamon, butter essence and vanilla bean extract and beat with a balloon whisk until smooth.
4. In a measuring jug, measure your milk and then add your egg and water and beat lightly to break up the egg.
5. Place 1/3 of the flour mixture into the main mixing bowl and whisk to combine. Place 1/2 of the milk mixture in the large bowl and whisk. Add another 1/3 of the flour and combine. Add the remaining milk, combine and then add the last of the flour. Mix with the whisk until just smooth.

6. Transfer the mixture into a zip lock bag. Snip off one corner of the bag and pipe into your doughnut tin, filling each hole 1/2 to 2/3 full.
7. Bake for about 10-12 minutes, until golden brown.
8. Meanwhile place the icing sugar mixture and milk in a small bowl and whisk to combine. Add Nuttelex, rose water and vanilla and whisk until smooth.

9. Remove doughnuts from oven. Cool in tin for 3 minutes and then turn out.

10. You can dip them in the glaze when warm for a thin coating or wait until they are cool and add a thicker layer. It's up to you!!!

Note: I may or may not have completely submerged a hot doughnut in the glaze and then plonked it on a plate to eat with a cup of tea in celebration. ;)

Enjoy!

Ella xx