baked overnight sourdough doughnuts, I wanted to try a recipe that relied on baking powder rather than yeast. I was really impressed with how these turned out when rolled in butter and cinnamon sugar.
Lucy's doughnuts). It worked but the moulds were much easier.
It was outrageously decadent but lots of good fun. The ice cream was a bit soft and so keen to melt it would not wait for a photo. It definitely made these doughnuts a baking day to remember. I suspect we will return to the doughnut recipe soon but not the sundae. There is only so much decadence we need in our lives.
I am sending these doughnuts to Baking Crumbs and Treat Petite. The sundae goes to We Should Cocoa.
More doughnut recipes at Green Gourmet Giraffe:
Cinnamon doughnut banana muffins (v)
Doughnuts - baked (jam or nutella)
Doughnuts - baked and topped with chocolate and coconut bacon (v)
Doughnuts - baked and vegan (cinnamon sugar or glaze) (v)
Doughnuts - baked, vegan, overnight, sourdough (v)
Baked doughnuts with baking powder
Lightly adapted from Lucy's Friendly Foods
Makes 14 doughnuts
1 1/2 cups self-raising flour
6 tbsp brown sugar
1/4 tsp bicarbonate of soda
1/4 tsp cinnamon
Pinch of salt
1/4 cup margarine, melted
1/2 cup milk
1 1/2 tbsp of aquafaba
Preheat oven to 220 C. Mix dry ingredients in a medium-large bowl. Melt butter and lightly whisk in the milk and aquafaba. Gently stir into dry ingredients. Spoon or pipe into doughnut pans. Bake for 7-10 minutes until just turning golden brown. Leave 5 minutes in tin and then gently turn out (they are quite fragile when warm.) These are best eaten fresh but can be eaten the next day.
NOTES: If you want these to be vegan, use dairy free margarine, milk and aquafaba (the liquid drained from a tin of chickpeas). I did this with soy milk and nuttalex. However they would also work with butter, dairy milk and 1 egg instead of aquafaba. We used a ziplock bag to pipe the doughnuts into our silicone doughnut tins (snipping the end off the bag once it was filled). When they were warm, we tossed them in melted margarine (about a dessertspoon melted for each 6 doughnuts) and tossed them in a mixture of castor sugar and cinnamon.
Choc-caramel doughnut sundae
Salted caramel ice cream
Salted caramel sauce
Spoon a few balls of ice cream into a bowl. Top with doughnut. Drizzle with caramel and chocolate sauces. Dot with berries and balls. Poke a couple of chocolate wafers in and eat before the ice cream melts. It is best to have ice cream that is frozen quite solid rather than soft.
On the stereo:
Hal David and Burt Bacharach: the Songbook Collection: Various Artists
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