Last week my sister asked me if I was making donuts for Channuka. They’re the traditional cake for this festival and I’ve not got a good track record with them. But, this year is different. I’m not frying them -which means the batter isn’t getting welded onto my hob and they aren’t going to end up so hard that you need a drill to break them up! That’s all in the past.
FOR 12 DOUGHNUTS
- 75g (2½oz) plain flour
- ½ tsp baking powder
- ¼ tsp salt
- 55g (2oz) caster sugar
- 60ml (2¼fl oz) milk
- 1 egg, beaten
- 1 tsp olive oil (If preferred 10g (½oz) melted butter may be added in place of the olive oil)
- ½ tsp vanilla extract
- Extra sugar for dusting
How to make donuts
Pre-heat the oven to 325°F/160°C/Gas 3. Lightly brush the doughnut pan with cooking oil.
Take a large roomy bowl, and sift the flour, baking powder and salt into it. Add the sugar and give it a stir round to combine.
In a separate bowl, whisk the milk, beaten egg, olive oil and vanilla extract together and add this to the dry ingredients, mixing thoroughly.
Mix till it looks like a smooth batter
Using a teaspoon carefully fill each of the doughnut cups around ¾ full with the batter. I used an icing bag because I make a lot of mess!
Place in the oven and bake for about 8 minutes, or until firm, but springy to the touch. Cool slightly.
The best thing about these silicon moulds is how easy it is to make your donuts pop out effortlessly! Just a gentle press from beneath et Voila!
Leave to cool if you are adding chocolate ganache or dip in a mix of sugar and cinnamon straight away.
I made a lot of the chocolate ones…..
Make sure you put some greaseproof paper underneath your cooling rack to catch the dribbles.
But the cinnamon ones were pretty delish too!
You don’t have to use a silicon mould. I did a trial run in a small cupcake tin and they popped up really well too. Just make sure you oil the tin really well. I’m going to attempt to put some jam in these later on today when there are no kids that I have to share with!