Carrot Cake Baked Donuts (Vegan)

Carrot Cake Baked Donuts (Vegan)

Strange as it may sound, I didn’t used to like carrot cake. Nowadays, I absolutely love the stuff! I find the spiced sponge and creamy frosting rather irresistible. I’ve made non-vegan baked donuts several times, and I really wanted to try a vegan version, so carrot cake immediately sprung to mind. Baked donuts are like little cakes as they are baked in the oven in a donut tin. I’ve spiced these carrot cake baked donuts with cinnamon, ginger and nutmeg and drizzled a sweet glaze over the top. They are truly yummy and will delight vegans and non-vegans alike. These carrot cake baked donuts are dairy and egg free, and they could be nut free too if you use soya milk rather than almond milk and don’t add the chopped pecans on top. No one needs to miss out on yummy donuts!

To start, I placed all of the dry ingredients into a bowl except the bicarbonate of soda.

In another bowl I whisked together the oil, almond milk, vanilla and cider vinegar. Then I added the grated carrots.

I combined the wet and dry ingredients, then added the bicarb last.

I put the batter into a piping bag and piped it into my donut pan which I’d greased with dairy free butter.

I baked the donuts for 15 minutes until they were risen and golden. Using a butter knife I gently loosened them around the edges, then tipped them out onto a cooling rack. I quickly washed the tin and did another batch.

For the glaze I mixed together the icing sugar with the milk and dipped the donuts in. I sprinkled the pecans on while the glaze was still wet.

Carrot Cake Baked Donuts

These carrot cake baked donuts came out beautifully risen and soft. In my recent vegan baking experiments, the one thing I’ve really struggled with is baking sponges but I think I’ve finally got it! The sponge is not overly sweet to make up for the super sweet and sticky glaze that’s drizzled on top – it provides all the sweetness you need.

Carrot Cake Baked Donuts

These donuts are really good freshly made, but if you can manage to wait till the next day they go super moist and sticky – which is how I like my donuts!

          

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, Recipe of the Week hosted by A Mummy Too, Bake of The Week by Mummy Mishaps, Free From Fridays hosted by Le Coin De Mel, and Fiesta Friday hosted by Everyday Healthy Recipes and Indfused.

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Check out my other baked donut recipes!

5 from 4 votes
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Carrot Cake Baked Donuts (Vegan)

Servings 12

Ingredients

For the donuts

  • 160 g Self raising flour
  • 80 g Wholemeal flour
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of soda
  • 100 g Light brown sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Mixed spice
  • 1/4 tsp Ground ginger
  • 100 g Carrots grated
  • 200 ml Almond milk or other dairy free milk
  • 30 ml Vegetable oil
  • 2 tsp Cider vinegar
  • 1/4 tsp Baking powder
  • Dairy free spread for greasing

For the glaze and decoration

  • 200 g Icing sugar
  • 2 1/2 tbsp Almond milk or other dairy free milk
  • 50 g Pecans chopped

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas mark 4, grease a donut pan with the dairy free spread

  2. Put both flours, the salt, light brown sugar, baking powder and all four spices into a bowl and stir together

  3. In another bowl whisk together the oil, almond milk, vanilla and cider vinegar. Then add the grated carrots

  4. Pour the wet mixture into the dry ingredients and whisk together, then add the bicarbonate of soda and stir in

  5. Put the batter into a piping bag and pipe half of it into the donut pan (or all of it if you have a 12 ring pan)

  6. Bake the donuts for 15 minutes until they are risen and golden

  7. Using a butter knife, gently loosen them around the edges, then tip them out onto a cooling rack

  8. If you are using a 6 ring donut tin, quickly wash the tin and do another batch

  9. For the glaze, mix together the icing sugar and the almond milk. Dip the donuts in to coat the top half. Sprinkle the pecans on while the glaze is still wet

  10. If you can, store in an air tight container and enjoy the next day when they will be super moist! Or just dig right in!

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White Chocolate & Cranberry Baked Donuts

White Chocolate & Cranberry Baked Donuts

So we moved house! Yay! We’re still surrounded by boxes but as soon as the place looks a bit more presentable I’ll take some photos of my new kitchen. Before we moved I made these baked donuts which are perfect for Valentine’s Day. Baked donuts aren’t really donuts except for the fact they are ring shaped, they are more like little cakes. They are really easy to make, and I’ve flavoured them a few times in the past with cocoa powder, pumpkin puree and lemon zest but I’ve never tried putting fruit or choc chips in them, I thought white chocolate and cranberry was a great flavour mix for Valentine’s and I really had some fun decorating them!

I started by putting 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl and mixing it together.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

 

I poured the wet mixture into the dry mixture and whisked until combined and smooth. In a third bowl I weighed out 50g dried cranberries and 50g white chocolate chips, I put 1 tsp plain flour into the bowl and tossed it around to coat the fruit and chocolate.

I added it to the batter and folded it in.

I greased my Wilton donut pan with butter, then filled each hole with about 3 tbsp of batter so it was almost full, but not quite.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done. I gently prised the donuts out of the pan using a spoon and let them cool. The white chocolate chips did stick a bit.

To decorate them I made up some white icing and some pink icing. I used 450g icing sugar in total mixed with enough water to make a smooth paste, and some pink food colouring for the pink icing. I had fun decorating them with different combinations of sprinkles!

They were really tasty and packed with sweet white chocolate flavour and tart cranberries. Plus they looked so fun. These would be a great bake to make with the kids and a sweet treat for your loved one.

      

I’m linking this up with Cook Blog Share hosted this month by Sneaky Veg, and with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation.

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White Chocolate and Cranberry Baked Donuts

Ingredients

  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 450 g Icing sugar
  • Pink food colouring
  • 50 g Dried cranberries
  • 50 g White Chocolate Chips
  • Butter for greasing
  • Sprinkles of your choice

Instructions

  1. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together

  2. In a separate bowl mix together the milk, eggs, olive oil and vanilla extract

  3. Pour the wet mixture into the dry mixture and whisk until combined and smooth

  4. Add the cranberries and white chocolate chips and fold in

  5. Grease the donut pan with butter

  6. Fill each hole with about 3 tbsp of batter and bake on 180C/160C Fan/325F/Gas Mark 3 for 10-12 minutes Gently prise the donuts out of the pan using a spoon and let them cool

  7. Make the icing by mixing the icing sugar with enough water to make a thick paste. Split the icing in half and dye one half pink with the food colouring

  8. Spread the icing on top of the donuts with a palette knife, then decorate as you like with your chosen sprinkles

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Churros with Chocolate Dip: GBBO Week #4

Churros with Chocolate Dip: GBBO Week #4
 The Great British Bake Off has hit the headlines as the news broke that it was leaving the BBC for Channel 4, and then a further blow came when Mel & Sue announced that they would not be following the show when it moves. I’ve also heard rumours that there might not be a series next year, and we’ll have to wait until 2018. Now we’re all waiting with baited breath to find out what Mary & Paul are going to do… I am sad to see it move channels and I really hope it doesn’t spell the end for the show. I read that more people watch GBBO than voted in the last election – so it’s a pretty important part of our culture!

Meanwhile on week 4 of the current series, it was batter week! This is a new category for the show, and I was looking forward to seeing what they would make. The signature challenge was filled savoury Yorkshire puddings, and the judges wanted 24 identical ones. I was quite surprised they wanted identical Yorkshires, I don’t think they ever can look the same unless they come out of a bag. Mary wanted well risen Yorkshires with a dip in the middle, but she admitted it was hard to get Yorkshires identical. Paul explained the egg in the batter gives the Yorkshire its rise, and said he wanted them to taste amazing.

There was a lot of variance in the amount of eggs used for the Yorkshire batters. Tom used 8 eggs, Val used 5 eggs and Andrew used 4 eggs. There was a lot of variety in the fillings too, from Candice’s Beef Wellington to Rav’s Tofu Curry and Andrew’s Spanish Chicken. Jane said that she has always had problems making Yorkshire puddings and her mother could never understand why she couldn’t make them. Tom was very brave and made his Yorkshires using chickpea flour, but sadly it didn’t work out for him as they did not rise.

Candice’s and Jane’s Yorkshires also didn’t rise enough, whereas Selasi’s rose beyond expectation! Paul loved his roast pork filled Yorkshires and gave him a handshake with a mouth still full of pork crackling. Benjamina and Andrew did very well too, and Jane surprised with a filling that Paul loved. Paul also praised Rav’s Tofu Curry filling despite being hesitant at first.

The technical challenge this week was to make 12 heart shaped lace pancakes, which must be intricate and beautiful. The bakers were allowed to make one test pancake, but the other 12 had to be served. The recipe instructions were typically detailed, and Candice kindly read them out to the viewers – “make pancake batter, that’s it”. Paul said they were taking pancake making to the next level. As pretty as they are, I personally think lace pancakes are quite pointless. I like a nice thick pancake with no gaps in it!

The bakers all debated over how to make a pancake batter and they were all unsure how much sugar to add. They all designed their own lace hearts so pencils and notepads came out for them to doodle their chosen designs. Both Rav and Andrew didn’t seem sure what lace was and their designs were a heart with a criss cross pattern filling it. Selasi was obviously the only bake brave enough to flip his pancake for Sue, he’s such a rebel. Rav came last, Selais 8th, Kate 7th, Val 6th, Tom 5th and Andrew 4th. Jane came third, Candice second and Benjamina was first.

The showstopper was to make 36 sweet churros, they could be filled, flavoured and served with a dipping sauce as desired. And shockingly they had to be all identical! Paul wanted a beautiful crispy exterior and a soft inside. He warned against adding too many to the fryer as the temperature would drop and they could become too oily. Mary said turning this simple street food into a showstopper would be tricky and she wanted to see the bakers do something different.

Andrew made the batter in the traditional way, which is without eggs. Other bakers added flavours to their batter; Benjamina added coconut extract and Val added orange. Tom was being experimental as usual and he added fennel to his batter, and served his churros with a saffron custard. Rav chose matcha green tea powder for his churros, served with a fruit dip, a creamy dip and chocolate dip. Candice added beer and coconut flour to her batter and dipped them in peanut butter. Selasi made churro bowls which he froze before frying – I’ve tried this before and it was rather disastrous so I was worried for him!

Some of the bakers cleverly piped their shaped onto baking paper and put them in the fryer still on the paper, while others piped the batter straight into the fryer. Only Val and Jane filled their churros, the judge loved the flavour of Val’s filling but said it affected the dough inside. They weren’t huge fans of Tom or Selasi’s churros either, and they said Rav’s were too fatty and had a bad flavour. Jane did very well, and Benjamina got a perfect result.

 
 

Kate left this week, her Yorkshires were irregular and didn’t rise, and her churro dough was too wet so soaked up too much fat. Benjamina won star baker after producing perfect churros and winning the technical – ever since biscuit week I have thought that she will be a finalist and potentially even win it…time will tell! Next week is pastry week.

I decided to make churros this week because they are delicious. I’ve had them many times in Spanish and Mexican restaurants and they never disappoint. Fried dough dipped in chocolate is always going to be pretty good really isn’t it?!

I started by making the dough. I sieved 250g plain flour and 1 tsp baking powder into a bowl.

I added a mixture of 350ml boiling water, 50g melted butter and 1/2 tsp vanilla extract and beat it into a dough. I left it to rest for 15 minutes.

I prepared a bowl of 100g caster sugar and 2 tsp cinnamon for rolling the churros in after frying.

I piped the churros out in long stick shapes using a star shaped nozzle. You can make them in any shape you like of course. I used a tip from Bake Off and kept them on pieces of baking paper as I put them in the fryer.

I used a deep fat fryer at 180C to fry the churros until they were golden brown, I turned them over during frying. I bought this deep fat fryer from Asda for the bargain price of £14! I used 3 litres sunflower oil for frying.

I did them in batches of three so the temperature in the oil would remain the same. When they were cooked I rolled them in the cinnamon sugar.

To make the chocolate sauce I melted 100g dark chocolate with 35g butter. Use the sauce immediately once made and getting dipping!

The churros were so moreish! As predicted, the combination of fried dough, a cinnamon and sugar coating, plus chocolate dip is absolutely delectable and keeps you reaching for more, and more, and more!

     

I’m linking up with the Great Bloggers Bake Off 2016 hosted by Mummy Mishaps, with Bake Off Bake Along hosted by Rhyme & Ribbons and This Particular, and with the Sunday Fitness & Food Link Up hosted by Ilkas Blog and Marathons & Motivation.

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Churros with Chocolate Dip

Ingredients

  • 250 g Plain flour
  • 1 tsp Baking Powder
  • 50 g Butter melted
  • 350 ml Boiling water
  • 1/2 tsp Vanilla extract
  • 100 g Dark chocolate
  • 100 g Caster sugar
  • 2 tsp Cinnamon
  • 35 g Butter
  • 3 litres Sunflower oil

Instructions

  1. Sieve the 250g plain flour and 1 tsp baking powder into a bowl
  2. Mix the boiling water, melted butter and vanilla extract together, add it to the flour and beat it into a dough. Leave it to rest for 15 minutes
  3. Prepare a bowl of the caster sugar and cinnamon mixed together for rolling the churros in after frying
  4. Pipe the churros out onto baking paper into long stick shapes using a star shaped nozzle
  5. Fill your pan or deep fat fryer with the sunflower oil and heat to 180C. Check your fryer for it’s maximum oil capacity and don’t fill a pan more than one third full of oil
  6. Cut the baking paper around the piped batter and add the churros to the oil still on the paper, it will loosen off as they fry. Fry in batches of three untill golden brown, turn them during frying to ensure an even cook
  7. Tip the churros out onto kitchen paper, then roll them in the cinnamon sugar mixture
  8. To make the chocolate sauce melt the dark chocolate and butter together in a glass bowl in the microwave for 30 seconds, followed by 10 second bursts until fully melted together, stirring in between. Serve immediately

 

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Lemon ‘Easter Nest’ Baked Donuts

Lemon ‘Easter Nest’ Baked Donuts
I had the idea for these Lemon ‘Easter Nest’ Baked Donuts a couple of months ago, and I’ve patiently waited (something I’m not very good at!) until an appropriate time to make them. Easter eggs are in the shops, Mother’s Day and St Patrick’s Day are behind us, so it’s definitely ok to start baking for Easter in my eyes! These fresh lemon baked donuts are the perfect way to welcome spring with their light pastel colours and even lighter baked texture. Baked donuts are much different to the deep fried kind, their texture is similar to a light cake or I find them quite similar to Madelines too. I’ve topped them with toasted coconut which gives a satisfying crunch against the soft donut base when you bite into it. And you can’t beat some cheeky chocolate eggs in the middle too!

I’ve made a few differeny flavours of Baked Donuts before (Pumpkin, Chocolate & Vanilla) so I used the same basic recipe. I started with 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil, 1 tsp vanilla extract and the zest of 2 lemons.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I greased my Wilton donut pan with butter.

I filled each hole with about 3 tbsp of batter and I baked on 160C/325F/Gas Mark 3 for 10-12 minutes. I pressed the donuts
quickly with my finger and if they sprang back I knew they were done.

I gently prised the donuts out of the pan using a spoon and let them cool.

I made an icing using 200g icing sugar and the juice of 1 and a half lemons. I wanted the icing to be fairly thick so I added the juice slowly. I spread the icing on top of the donut with a palette knife, then sprinkled the toasted coconut on top and left them to set. I got the toasted coconut from Holland & Barrett. Once they were set I placed three mini eggs in the middle.

Everyone commented on how cute they looked and how the citrus flavour was delicious! They are best eaten straight away as the coconut can lose it’s crunch, but they still taste good the next day. The lemon flavour is so fresh and zingy, especially the icing, it goes perfectly with the coconut. The perfect way to welcome in Easter!

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Lemon 'Easter Nest' Baked Donuts

Ingredients

  • 225 g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175 g Caster sugar
  • 175 ml Milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 2 Lemon
  • 1 tsp Vanilla extract
  • 200 g Icing sugar
  • Toasted coconut flakes
  • Butter for greasing
  • 2 packs of Mini eggs

Instructions

  1. Place the plain flour, baking powder, salt and caster sugar in a bowl and stir together
  2. In a separate bowl mix together the milk, eggs, olive oil, vanilla extract and the zest of the 2 lemons
  3. Pour the wet mixture into the dry mixture and whisk until combined and smooth
  4. Grease the donut pan with butter
  5. Fill each hole with about 3 tbsp of batter and bake on 160C/325F/Gas Mark 3 for 10-12 minutes Gently prise the donuts out of the pan using a spoon and let them cool
  6. Make an icing by mixing the icing sugar with the juice of 1 and a half of the lemons. Add the juice slowly. Spread the icing on top of the donuts with a palette knife, then sprinkle the toasted coconut on top and leave them to set. Once they are set place three mini eggs in the middle
 
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Pumpkin Custard Donuts: GBBO Week #8

Pumpkin Custard Donuts: GBBO Week #8

We’re at the quarter finals now and the challenges are getting more difficult to really test the bakers. This week’s theme was advanced dough and for the first challenge the bakers had to make a sweet fruit loaf with an enriched dough. They could use any filling or flavour they wanted, the only rule was that no tins were allowed. The loaves had to be free form. Paul told us that enriched dough benefits from a slow prove as the butter, eggs and sugar that are added to the dough slows the yeast down.

Nancy hurried up here proving time by microwaving her dough. Paul was concerned about her doing this, but she had practised it at home with success. The dough certainly rose and her loaf was absolutely massive! It turned out ok, but was slightly underbaked. Luis added a cherry brandy soaked sugar cube to the middle of each of his fruit buns, which he used to make a tree shaped loaf.The judges thought it looked spectacular and it was also baked very well.

 

Paul Hollywood was on form and stalked the bakers as they decorated their loaves, provoking many shaky hands no doubt! Martha’s Spiced Plum loaf was a little underbaked, but the judges liked the flavour. Chetna made a Date & Walnut loaf which Paul thought had too much cinnamon in, but looked good and was baked well. Richard did very well and the judges had nothing bad to say!

The technical bake this week was Povitica, a Croatian swirled bread. Exactly what Chetna made in the first challenge, except shaped slightly differently. She was certainly pleased! It is an Eastern European cross between a bread and a pastry. All the other bakers immediately started wracking their brains trying to remember what Chetna did in the morning! Nancy was back to the microwave again to make the filling more pliable for spreading onto the dough, and Richard was right behind her copying the technique! Or as he called it ‘learning by looking’!

 

 

Chetna knew how long to prove and bake the dough for which was key to the recipe. Of course that information was not included in the recipe provided so she certainly had an advantage. I’m surprised they kept the challenge the same to be honest, as they obviously know what the bakers are going to make for the signature in advance. She came first, of course, Luis came second and Nancy third. Martha was fifth and Richard fourth.

 

One of my favourite showstoppers ever was this week – donuts! Who doesn’t like these delicious, deep fried, jam filled treats?! I’ve never wished so hard to be the chief taste tester in the tent. The bakers had to make two different types of donuts. I was so impressed with Luis’ Raspberry Mojito and Mudslide Donuts. Baileys is one of my favourite liquors and I would’ve taken care of most of these! Chetna made a South African inspired braided donut called a Koeksister which has potato in the dough.

Richard went for heart shaped Rhubarb & Custard Donuts and Toffee Apple Donuts, which the judges loved and Paul called ‘professional’. Nancy made half her donuts for adults by flavouring them with Limoncello, and the other half for children by decorating them with a familiar face. They were slightly irregular in terms of colour and a little dry, but had great flavour. Martha accidentally overproved her Passionfruit Curd Donuts which meant the were quite flat instead of puffed up.

Martha left the competition this week after coming last in the technical and overproving her showstopper. The level of baking talent and knowledge she has for a young girl is very impressive, and I think she will do well after the programme. Richard broke a record by becoming star baker for the fourth time!

This week I decided to make these golden deep fried Pumpkin Custard Donuts. I’ve made baked donuts before, but never the fried kind so I had to give it a go. They are a lot more involved and do take more time to make, but belive me the results are worth it!

I started with the pumpkin custard first. In a bowl I weighed out 112g granulated sugar, 35g plain flour, 25g cornflour, 1 tsp cinnamon, 2 pinches nutmeg and 2 pinches ground all spice.

In a pan I warmed 450ml whole milk and 2 tsp vanilla extract until it steamed.

Whilst it was heating I whisked up 6 egg yolks and 165g pumpkin puree.

I sieved the dry ingredients into the pumpkin mixture and whisked to make sure there were no lumps. I poured in half the warmed milk, whisking as I poured.

I then poured the mixture back into the pan with the rest of the milk and heated it for about 4 minutes, continuously whisking, until it thickened.

Once thick I put it in a bowl and covered with cling film. I made sure the cling film was pressed right against the custard, so a ‘skin’ didn’t form. I put it in the fridge to cool down completely.

To make the dough I started by melting 150ml milk and 75g butter. I left it to cool until tepid, and added 2 tsp dried yeast and 1 tbsp caster sugar. I left it for 10 minutes, covered with a lid. Then I mixed in 2 beaten eggs.

I weighed out 425g plain flour and mixed in 1/2 tsp salt and 50g caster sugar.

I made a well in the flour and poured the wet mixture in.

I formed a rough dough and kneaded it for 10 minutes. It was pretty sticky so I oiled my hands.

I placed the dough into an oiled bowl, covered it and put it in a warm place for 2 hours.

After the first prove it had doubled in size nicely!

I split the dough up into equal pieces and rolled them into balls. I got 16 pieces. I covered them with loose cling film and tea towels and left them in warm place for the second prove. This took 1 hour 30 minutes.

They rose again nicely, but they did stick to the baking paper so I would dust some flour on it next time.

I set up the oil in a large jam making pan with a food thermometer attached. I used about 1 litre vegetable oil. I heated it slowly until it reached 350F/180C.

I tested a small amount of dough first to check the heat was ready, then I gently placed two of the donuts at time in the oil and fried for about 1 minute per side until dark golden brown.

I fished them out with a slotted spoon and put them on kitchen towel to cool down.

I used a piping bag to fill the donuts with the custard once they were completely cool. I punched a hole in the side and filled until the custard resisted or started to come out. I then iced the top with regular icing sugar mixed with a pinch of cinnamon and water.

One of my most popular bakes yet, these went down extremely well and my colleagues gobbled them up, I was breaking diets left right and centre! The donuts were very tasty, the cinnamon really came through and the dough was lovely and soft. You could fill them with anything you want, jam of course is the classic choice. It is a lot of effort to make these, so I don’t know if it’s something I’ll do again soon, but they are definitely worth it for a special occassion or an indulgent treat!

I am linking up again to Supergolden Bakes GBBO Bake Along.

Pumpkin pastry cream recipe from About.
 
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Pumpkin Custard Donuts

Servings 16

Ingredients

  • 112 g Granulated sugar
  • 460 g Plain flour
  • 25 g Cornflour
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 450 ml Whole milk
  • 2 tsp Vanilla extract
  • 6 Egg yolks
  • 165 g Pumpkin puree
  • 75 g Butter
  • 150 ml Semi skimmed milk
  • 2 tsp Dried yeast
  • 50 g + 1 tbsp Caster sugar
  • 2 Eggs
  • 1/2 tsp Salt
  • 1 litre Vegetable Oil
  • 100 g Icing sugar

Instructions

  1. Start by making the custard. In a bowl weigh out the granulated sugar, 35g of the plain flour, the cornflour, cinnamon, nutmeg and all spice
  2. In a pan warm the whole milk and vanilla extract on a low-medium heat until it steams
  3. Whisk up the egg yolks and pumpkin puree
  4. Sieve the flour mixture into the pumpkin mixture and whisk to make sure there are no lumps. Pour in half the warmed milk, whisking as you pour
  5. Then pour the mixture back into the pan with the rest of the milk and heat it for about 4 minutes, continuously whisking, until it thickens
  6. Once thick, put it in a bowl and cover with cling film. Make sure the cling film is pressed right against the custard, so a 'skin' doesn't form. Put it in the fridge to cool down completely
  7. To make the dough warm the semi skimmed milk and butter in a pan. Leave it to cool until tepid, and add the dried yeast and the 1 tbsp caster sugar. Leave it for 10 minutes, covered with a lid. Then mix in the eggs
  8. Weigh out 425g of the plain flour and mix in the salt and 50g of the caster sugar
  9. Make a well in the flour and pour the wet mixture in
  10. Form a rough dough and knead it for 10 minutes. It will be sticky so flour your hands and work surface
  11. Place the dough into an oiled bowl, cover it and put it in a warm place for 2 hours, it will double in size
  12. Split the dough up into 16 equal pieces and roll them into balls, put them onto lined and floured baking trays
  13. Cover them with loose cling film and tea towels and leave them in warm place for 1 hour 30 minutes
  14. Pour the vegetable oil into a large pan with a food thermometer attached. Heat it slowly until it reaches 350F/180C
  15. Gently place two of the donuts at time in the oil and fry for about 1 minute per side until dark golden brown
  16. Fish them out with a slotted spoon and put them on kitchen towel to cool down
  17. Use a piping bag fitted with a nozzle to fill the donuts with the custard once they are completely cool. Punched a hole in the side with the nozzle and fill until the custard resists or starts to come out
  18. Mix the icing sugar and a pinch of cinnamon with enough water to make a smooth paste and drizzle over the donuts
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Baked Donuts

For my boyfriend’s Halloween party last weekend I decided to make donuts to feed the hungry guests. I got a Wilton donut pan for my birthday back in July and hadn’t used it yet, I was really curious about baked donuts (as opposed to deep fried donuts). I wanted to know what their texture was like, how they were made and most importantly, how they tasted! So in the spirit of finding this out, I made three different flavours: Vanilla, Pumpkin and Chocolate.

I used this recipe from Lakeland to make both the vanilla and chocolate donuts. I started with 225g plain flour, 2 tsp baking powder, 1 tsp salt and 175g caster sugar in a bowl.

In a separate bowl I mixed together 175ml milk, 2 eggs, 1 tbsp olive oil and 1 tsp vanilla extract.

I poured the wet mixture into the dry mixture and whisked until combined and smooth.

I poured the batter into my donut pan, almost filling each ring. baked on 160C/325F/Gas Mark 3 for 10-12 minutes. As I hadn’t made them before I just used my best judgement on this. I pressed the donuts quickly with my finger and if they sprang back I knew they were done. I used a spoon to gently tip them out.

For the icing I mixed 100g icing sugar with water until a thick paste formed. You don’t want it to be too runny as it will slip right off the donuts so add the water slowly. I also added some orange food colouring for that Halloween feel, but you could add some vanilla seeds or any colouring you want depending on the theme you’re going for.

I dipped the donuts into the icing, and also used a spoon to smooth the icing on and neaten it. Before the icing sets, add your sprinkles! Then leave to set before serving, which doesn’t take long.

For the chocolate donuts I replaced 50g of the plain flour with cocoa powder for the donut batter, and replaced 30g of the icing sugar with cocoa powder for the icing. They were very rich and chocolatey, and the most popular donuts at the party!

For my third and final lot of donuts (and my personal favourite!) I used this recipe for Pumpkin Donuts as I adore pumpkin in my baking. I mixed together 3 eggs, 1 can of pumpkin puree (I use Libby’s), 270g caster sugar, 80ml vegetable oil, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger and 1 tsp mixed spice.

I then added 225g plain flour, 1 1/2 tsp baking powder and 1 1/2 tsp salt. I mixed well then poured the batter into my greased donut pan and baked on 180C/350F/Gas Mark 4 for 15-18 minutes. The mixture made 15 donuts.

I made cinnamon icing for the donuts. Using the same method as for the other donuts, I added water to 100g icing sugar and 2 tsp cinnamon. I made the cinnamon icing slightly more runny as I drizzled it over the pumpkin donuts. Wow these donuts were tasty!

Baked donuts don’t resemble fried donuts at all in terms of texture. Baked donuts are very light and moist, one thing I noticed is that these donuts released a lot of sticky moisture, they stuck to the plates I put them on and even the cooling rack. I’m not sure if this is normal for baked donuts, but it certainly didn’t affect the taste and I think it improved the texture. They were a huge hit with the party guests and I can guarantee I’ll be making baked donuts again!

The theme for this month’s Treat Petite, hosted by myself and Cakeyboi,  is ‘America‘. So I am entering this bake as donuts are a well known American food, and pumpkin is a popular American baking ingredient.

Baked Donuts (Vanilla & Chocolate)
Ingredients
  • 225g Plain flour
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 175g Caster sugar
  • 175ml Milk
  • 2 Eggs
  • 1 tbsp Olive oil
  • 1 tsp Vanilla extract
  • 100g Icing sugar
  • 80g Cocoa powder
  • Sprinkles
Instructions
Put the plain flour, baking powder, salt and caster sugar in a bowl (replaced 50g of the plain flour with cocoa powder for the chocolate donuts)
In a separate bowl mix together the milk, eggs, olive oil and vanilla extract
Pour the wet mixture into the dry mixture and whisk until combined and smooth
Pour the batter into a donut pan, almost filling each ring. Baked on 160C/325F/Gas Mark 3 for 10-12 minutes. Use a spoon to gently tip them out onto a cooling rack
For the icing mix 100g icing sugar with water until a thick paste forms (replaced 30g of the icing sugar with cocoa powder for the chocolate donuts)
Dip the donuts into the icing, and before the icing sets, add your sprinkles! Then leave to set before serving

Baked Donuts (Pumpkin)
Ingredients
  • 3 Eggs
  • 1 can of Pumpkin puree
  • 270g Caster sugar
  • 80ml Vegetable Oil
  • 4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground ginger
  • 1 tsp Mixed spice
  • 225g Plain flour
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 100g Icing sugar
Instructions
Mixed together the eggs, pumpkin puree, caster sugar, vegetable oil, 2 tsp of the cinnamon, nutmeg, ginger and mixed spice
Add the plain flour, baking powder and salt. Mix well
Pour the batter into a greased donut pan and bake on 180C/350F/Gas Mark 4 for 15-18 minutes
Add water to the icing sugar and 2 tsp of the cinnamon. Make it runny enough to drizzle it over the pumpkin donuts
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