Healthy Doughnuts

Perhaps that should be ‘more’ healthy. In honour of the end of the week a well deserved treat was called for. Although, after being bad all week (naughty Sunday turned into a naughty week) I had to tow the line somewhere and these baked doughnuts fitted the bill. It also gave me a reason to finally use my 50p from a charity shop mini doughnut tray I read the recipe from my other ‘magazine with freebie’ subscription, Cake Decorating magazine.

The doughnuts are served on the cake plate that came with Vintage Tea Party. It’s even more delicious when they’re almost free.

I managed to get 30 mini doughnuts out of this load of ingredients:

  • 350 g strong white flour
  • 400ml lukewarm milk
  • 1 egg
  • 50 g unsalted butter, softened
  • 1 tsp salt
  • 1 packet (7 g) dried yeast
  • 50 g fine granulated sugar
  • Flavouring i.e. pinch of nutmeg or cinammon or a dash of vanilla

Mix the sugar and the egg together and whip for 1 minute until light and fluffy while heating the milk to body temperature.

Add the milk, yeast, flavouring and salt to the eggy mixture. Then slowly add the flour until it forms a dough.

Knead until the dough is soft and smooth then place in a bowl and in a warm place to prove till it has doubled in size. This should take around an hour. I tidied up a little of the mess and had a bath before the next step.

Once risen, knock the air out of the dough and shape into doughnuts or place dough in doughnut ring tray. Leave to prove again for 20 mins on top of your warming oven which should be set at 230 degrees C.

Then bake for 5-8 mins until slightly golden. Better to undercook then overcook so they remain soft and un-bagel like. Take out of the overn ans whilst hot dip in melted butter and then caster sugar flavoured with or without cinammon. Eat whilst still warm.


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