Sunday, December 4, 2011

Double Glazed Funfetti Doughnuts.... Devine!

The day started today when I asked my 2 year old what she wanted to cook..... her answer, Dougnuts! I bought a silicone doughnut pan about 6 weeks ago and she keeps catching sight of it and wants to make them and I had yet to pluck up the courage. I hadn't seen her in a few days due to work so I want to have some special Marley & Mummy time, so off I set on a mission to find us a recipe to make them.  This proved a little difficult, all recipes required either a Pillsbury Packet cake mix in the recipe or asked for yeast with proving! A 2 year old does not have the patience for yeast and hours of proving.

After almost 2 hours I was empty handed! I decided to even trek to my mini mart across the street to grab a packet cake mix and go for the popular online recipes on fellow blogs, but alas my mini mart had no packet mixes at all... so back to the drawing board. I decided to improvise on a couple of recipes I had and make up my own to suit needs here with Miss Two!

I may be biased, but I have just downed two of the treats and they are D.E.V.I.N.E. So of course my next course of action is to share it with you fine people. So grab yourself a mini-baker and get them onto stirring duty(if your as lucky as me, you'll have one on hand).
Handy Helper!

2 cups Plain Flour
2 tsp Baking Powder
¾ cup Castor Sugar
Pinch of Salt
2 Eggs
1 Tbsp Lemon
¾ cup Milk – room temp
50g Butter – melted
1 tsp Vanilla Essence
2 Tbsp Rainbow Jimmies

2 cups Icing Sugar Mixture (or known as Powdered Sugar)
¼ cup milk
1 tsp vanilla extract or butter emulsion
1 Tbsp Lemon Juice

Prepare your ingredients, first sift the dry ingredients into a bowl (flour, baking powder, sugar & salt), add the lemon juice to the milk and allow it to sit.
Mix, Scoop, Mix, Taste, Test!

Crack both eggs into the mixer bowl and turn it onto a medium speed, add a third of the dry ingredients, then add the milk with lemon (yes this will have thickened slightly or appear curdled). Next add the butter to the mix and then gradually add in the remaining dry ingredients with the vanilla.

Do not over mix or the dough will be tough. However once the mix is fully combined, add the jimmies and fold them in with a spoon.

Spoon the mixture into 2 ziplock bags and seal them as airtight as you can get them. Grease your doughnut pan well (I used Wilton Bake Release). Cut the corner off the bag and pipe the mixture neatly into the pan rings in one neat circle. Only half fill the cavity or you end up with doughnut-muffins if you overfill them.

Bake at 200’C fan forced. Bake for 10 minutes. Cool in pan for 5 minutes before pressing them out on a cooling rack.

Once half the batter baked, start mixing the glaze. Once cooled dip both sides of each doughnut into the glaze and place back onto the cooling rack. I found it beat to place a sheet of baking paper under the rack to catch the dripping glaze.

After glazed allow doughnuts to dry for 1-2 hours to be fully set.
Makes approx 40 mini doughnuts.

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