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Baked Doughnuts
We recently acquired a nifty non-stick tray, which makes baked doughnuts with holes in the middle. My kids think this is a great invention, and the doughnuts are much less oily than the traditional fried ones. They’re still covered in cinnamon and sugar of course – you can’t get rid of all the bad bits or they aren’t doughnuts any more! They still make nice doughnuts even without the holes, so you can do them in flattish muffin tins if you like. - 2 eggs
- 2 tbsp vegetable oil
- 1 cup Gluten Free Goodies Pikelet and Waffle mix
- 1 1/2 tsp Gluten Free Goodies Baking Powder
- 1/2 tsp salt
- 1 cup water
- 1/4 cup sugar
- 1 tsp vanilla (optional)
Preheat the oven to 220C and use fan bake if available.
Blend eggs, oil, sugar and vanilla and mix well.
Add flour, Baking Powder, salt, and water and mix well
Oil your doughnut pan of whatever shape and fill 3/4 full. The mixture should be thin enough to pour (in a thickish manner!)
Bake for 10 to 15 minutes until firm. They will not go very brown, they just need to be cooked through.
Remove from tins after 5 – 10 minutes cooling and either: Brush lightly with melted butter and roll them in cinnamon and sugar, or ice with vanilla glaze: - 1/2 cup icing sugar
- 1 tsp vanilla
- milk to mix – usually 1 to 1 1/2 dessertspoons
Mix all ingredients together until smooth and apply thinly to top of doughnuts.
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