Baked gluten-free doughnuts

recipes

Baked gluten-free doughnuts

Serves:

2020-12-19

Ingredients

55g butter, melted
50ml vegetable oil
1 tsp vanilla essence
100g sugar
70g brown sugar
2 eggs
1 ½ tsp baking powder
½ a tsp baking soda
½ tsp nutmeg
Pinch salt
320g gluten-free flour (Schar)
220ml milk (Benna)
You will also need icing sugar, melted milk chocolate and candy to decorate

Method

Start by greasing 2 mini doughnut pans with non stick spray or melted butter and put aside.

In a large bowl, mix together the butter, oil, vanilla and sugars until smooth using a whisk the beat in eggs. Stir in the baking powder, baking soda, nutmeg and salt. Gradually, stir in the flour alternately with the milk into a fairly thick batter. Spoon the mixture into the greased doughnut pans and bake at 200°C for 10 minutes until well risen and golden. Allow to cool down completely before decorating with icing sugar, dipping in chocolate and decorating with candy.

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Doughnuts moħmija mingħajr glutina

Ingredients

55g butir
50ml żejt veġetali
100g zokkor
70g zokkor ismar
2 bajdiet
kuċċarina u nofs trab tal-ħami
nofs kuċċarina baking soda
nofs kuċċarina noċemuskata
essenza tal-vanilja
320g dqiq mingħajr glutina
220ml ħalib
Zokkor fin tal-ġelu
ċikkulata tal-ħalib
dekorazzjonijiet tal-Milied
pakkett ħelu taċ-ċikkulata

Method

Ibda billi ddellek 2 dixxijiet tal-mini doughnuts bi sprej li ma jeħilx jew butir imdewweb u warrabhom.

Fi skutella kbira, ħawwad flimkien il-butir, iż-żejt, il-vanilja u z-zokkor sakemm tkun lixxa, imbagħad, uża whisk biex tħabbat il-bajd. Ħawwad it-trab tal-ħami, il-baking soda, in-noċemuskata u l-melħ. Bil-mod il-mod, ħawwad id-dqiq alternattivament mal-ħalib f’taħlita pjuttost ħoxna. Poġġi t-taħlita fid-dixx tad-doughnuts u aħmi f’temperatura ta’ 200°C għal 10 minuti sakemm jogħlew sew u jieħdu kulur dehbi. Ħallihom jiksħu kompletament qabel ma żżejjen biz-zokkor fin, tgħaddas fiċ-ċikkulata u żżejjen bil-ħelu.

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