Baked Donuts
|
Serves
| 10-12 |
|
Prep time
| 15 minutes |
|
Cook time
| 14 minutes |
|
Total time
| 29 minutes |
|
Allergy / Intolerance
|
Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
|
|
Suitable for
|
Amines Challenge, RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Low Chemical / Failsafe, RPAH Elimination Diet – Very High Chemical
|
|
Meal type
|
Sweet Things
|
|
Misc
|
Child Friendly, Pre-preparable, Serve Cold
|
|
Occasion
|
Birthday Party, Special Occasions
|
Easy, healthy baked donuts.
Ingredients
- Canola oil spray
- 170g plain white flour
- 1 teaspoon baking powder
- 75g icing sugar
- 1/2 teaspoon salt
- 40g butter (melted and cooled)
- 65ml milk
- 75g low fat ricotta
- 1 egg
Vanilla donut glaze:
- 1/4 cup milk
- 1 teaspoon vanilla essence
- 2 cups icing sugar (sifted)
Chocolate/Carob donut glaze:
- 1/4 cup milk
- 2 heaped tablespoons raw cocoa or carob powder (sifted)
- 2 cups icing sugar (sifted)
To decorate:
(Optional)
- Hoppers naturally coloured 100s and 1000s or Sprinkles
Sugar coated dounts:
- 2 tablespoons butter (melted)
- 1/2 cup castor sugar or vanilla sugar (approximately)
Directions
|
1.
|
Preheat the oven to 180°C and prepare a 12-hole donut or mini bundt mold tray. |
|
2.
|
Sift and combine the flour, baking powder, sugar and salt. |
|
3.
|
Add the butter and mix well. |
|
4.
|
In a separate bowl whisk together the milk, ricotta and egg. Add the flour mixture and mix until just combined. |
|
5.
|
Spoon or pipe into the prepared molds to half full. |  |
|
6.
|
Bake for approximately 12-14 minutes until the donuts are golden brown and spring back when touched. |
|
7.
|
Allow to cool slightly then remove from the tray and cool completely before decorating. |  |
|
To decorate with vanilla glaze:
|
|
8.
|
Warm the milk and vanilla in a saucepan over low heat. |
|
9.
|
Add the icing sugar and whisk slowly until it is well combined. |
|
10.
|
Remove from the heat and set over a bowl of warm water. If the glaze starts to get to thick put it back on a low heat to reheat. |
|
11.
|
Dip the donuts one at a time into the glaze and set on a rack. If using, sprinkle with 100s and 100s or Sprinkles, and leave to set for 5 minutes. |
|
To decorate with chocolate/carob glaze:
|
|
12.
|
Warm the milk in a saucepan over low heat. |
|
13.
|
Add the icing sugar and carob/cocoa and whisk slowly until it is well combined. |
|
14.
|
Remove from the heat and set over a bowl of warm water. If the glaze starts to get to thick put it back on a low heat to reheat. |  |
|
15.
|
Dip the donuts one at a time into the glaze and set on a rack. If using, sprinkle with 100s and 100s or Sprinkles, and leave to set for 5 minutes. |  |
|
To sugar coat the donuts:
|
|
16.
|
Brush the donuts with the melted butter, then dip into the caster/vanilla sugar. |
Note
Low Chemical / Failsafe, High Salicylates, Very High Amines
The donuts are low chemical as is the vanilla glaze, carob glaze and sugar coating. Naturally coloured 100s and 1000s and Sprinkles contain high salicylates. The chocolate glaze contains very high Amines.
Refer here for Vanilla Sugar recipe.
Print recipe
