1 cup plain flour
1 teaspoon baking powder
⅓ cup caster sugar
⅓ cup milk
1 tablespoon lemon juice
1 x #7 egg (large)
2 tablespoons melted butter
see below for variations on flavours and toppings
icing sugar for coating
1 x 6 hole doughnut pan, lightly greased (available at Milly's Kitchen or by mail order)
As much as I love fried doughnuts, this baked version is super quick to make and as they don’t contain yeast, are best eaten within a few of hours of baking – that’s not a problem in our house!
Preheat the oven to 180°C fan bake.
Combine the dry ingredients in a bowl.
Whisk the wet ingredients together in a separate bowl then pour onto the flour mixture and gently stir together until just combined. Don’t over mix or the doughnuts will be tough.
Transfer the batter to a piping bag or a medium sized plastic bag and snip off one corner.
Pipe a thick ring of batter into each tin then smooth the join flat with a teaspoon.
Bake for about 8 minutes until the doughnuts feel just firm to the touch. Don’t over bake or they will be dry and heavy.
Cool in the tins for a couple of minutes then place on a cooling rack. Coat the doughnuts in icing sugar then when cool add the topping of choice. If glazing, leave plain. Makes 6.
Lemon and Cream
Add the finely grated zest of 1 large lemon to the batter when folding together.
Whip ½ cup cream then mix in ¼ cup lemon curd and spoon onto each doughnut.
Or make a glaze of 1 cup icing sugar mixed with a little lemon juice until thick and smooth. Dip the smooth side of the doughnuts in the glaze.
Chocolate and Ganache
Add 2 tablespoons of cocoa, ¼ teaspoon mixed spice and 2 tablespoon dark chocolate baking bits to the dry ingredients. Add 1 teaspoon vanilla extract to the wet ingredients.
Top with ganache: Heat 200 ml cream then add 150 grams chopped dark chocolate. Stir until smooth then cool until thick enough to pipe. Scatter with chopped pistachios or other nut.
Cook's tip: I made 3 batches for the photograph. Weigh up all three individually (3 dry and 3 wet) but only mix the dry ingredients into the wet when ready to bake. As they cook very fast, it is easy to do multiple batches.