A couple of weeks ago I had nothing much planned over the weekend and I really wanted to get into the kitchen and bake. I am often drooling on Instagram over the delicious looking doughnuts that seem to be available in and around London, but without paying for delivery, there aren’t many options in my local area. I therefore decided to have a go at baking my own, inspired by Homer Simpson’s favourite ‘doh-nuts’! For Christmas I was given a selection of baking bits, including some gluten free sprinkles or vermicelli from Sainsbury’s which are wheat/gluten free, so I thought they’d be a perfect doughnut topping. For this recipe you will also need a ring doughnut tin which are available on Amazon.
These doughnuts are baked not fried, which I personally prefer as they aren’t at all greasy, but maintain the doughnut flavour and texture that we all know and love! These would be perfect for a colourful afternoon tea or party, along with my party rings. I also must add that while following the low FODMAP is easily managed by baking gluten free, lots of sugary foods can trigger symptoms. I’d therefore suggest not over-indulging in one sitting and seeing how your stomach responds to sweet treats. I find I can have one, possibly two in a day, but any more might upset me slightly. As always, best to eat in moderation.
Iced Ring Doughnuts
- 120 g Caster sugar
- 30 g Melted butter
- 140 ml Milk (lactose or dairy free)
- 2 Eggs
- 175 g Gluten free self-raising flour
- 1 tsp Baking powder
- ¼ tsp Xanthan gum
For the icing
- 200 g Icing sugar
- A little water
Preheat the oven to Gas Mark 4 or 170 degrees.
In a large bowl, mix together all of the ingredients until they form a smooth batter. I just put all of the ingredients into my KitchenAid and blitzed it!
Grease the doughnut tin well with oil or butter to prevent sticking.
Pour the batter evenly into the doughnut rings (leaving a little space for them to rise).
Bake for between 10-12 minutes until lightly golden.
Remove from the oven and cool on a wire rack.
Make the icing by gradually adding a little water to your icing sugar. You may wish to colour the icing at this point, or create a range of pastel coloured doughnuts.
Dip the doughnuts into the icing, then sprinkle with the vermicelli to create a sprinkled iced ring doughnut.
Leave to set (or put straight into your mouth… Up to you!)
These doughnuts are best eaten on the day they are baked, or the day after otherwise they can go a little soggy (but in reality, they really won’t last that long I can promise you!)
I’ve also tried a chocolate iced version, which I will add shortly once I’m happy with the consistency/flavour of the icing. As let’s face it, we all need a Krispy Kreme equivalent from time to time, seeing as they haven’t yet come up with an free from alternative! If you’ve enjoyed this post, why not take a look at my gluten free jam doughnuts. A little more fiddly to make, but just as tasty!