The Princess has decided she hates muffins. This is quite an annoying development, as muffins are quick to make and are the perfect size to tuck into a lunchbox. Thankfully this aversion does not seem to extend to doughnuts, which is good as these baked berry spelt doughnuts are just as quick, if not quicker, to make than the hated muffins.
I’ve been on a mulberry binge of late, what with the mulberry curd, then the smoothie cubes, and now these doughnuts. Due to my mulberry surplus, I have used mulberry puree in the doughnuts. I do know that mulberries are sometimes difficult to come by, so feel free to substitute them with a different berry puree. Think blueberries, blackberries, raspberries or even strawberries. Frozen berries will work just as well as fresh, and if you happen to have smoothie cubes in the freezer you are already one step closer to making doughnuts.
Baked doughnuts are quite different to their fried cousins. Mr Grumpy insists on calling them doughnut-shaped cakes, refusing to call them doughnuts. Traditional fried doughnuts are made with a yeast-raised dough that swells when the dough hits the hot oil. Baked doughnuts puff in the oven due to the addition of baking powder, ensuring the baked version is much quicker to make. I do find the baked version will only keep for a day or two on the bench though, so prefer to store them in the freezer and defrost as required.
Whilst it is not necessary to glaze the doughnuts, I do like the additional berry layer the glaze adds. However the doughnuts are just as tasty without the glaze if you either can’t be bothered, or have hungry children clamouring to be fed now. I have added just enough icing sugar to accentuate the taste of the mulberry, but not enough to create a hard glaze on top of the doughnut. If a hard glaze is your preference, I would double the sugar quantity in the glaze, and thin with a little hot water if necessary to maintain the dipping consistency.
I am hopeful that I will eventually be able to convince The Princess that muffins aren’t all that bad. In the meantime I will just have to keep baking doughnuts.
I use two standard size doughnut pans to bake the doughnuts. If using different sized pans then adjust the baking time accordingly.
- 130g (1 cup) white spelt flour
- 1 teaspoon baking powder
- Pinch salt
- 130g (1/2 cup) berry puree
- 40g (1/4 cup) rapadura sugar
- 2 eggs
- 40ml (2 Tablespoons) macadamia oil
- 1 teaspoonvanilla extract
- Zest of 1 lemon
- Butter or oil for greasing
- 75g (1/2 cup) golden icing sugar
- 60 ml (1/4 cup) berry puree
- Pre-heat the oven to 180C (160C fan forced).
- Grease the doughnut trays well with butter or oil, and set aside.
- Whisk the spelt flour, baking powder and salt together in a large bowl and set aside.
- In a separate bowl, whisk the berry puree, rapadura sugar, eggs, macadamia oil, vanilla extract, and lemon zest together.
- Pour the berry mixture into the flour mixture.
- Gently mix together to form a smooth batter. I use a spatula to do this.
- Fill the cavities of the doughnut pans half way with the batter.
- Bake for 12 - 15 minutes, until well risen and lightly browned. A toothpick inserted into the largest doughnut should come out clean.
- Remove the tray from the oven, and allow to sit for 5 minutes to cool slightly.
- Turn the doughnuts out onto a cooling rack, and allow to cool completely.
- Sift the icing sugar to remove any lumps.
- Mix the icing sugar and berry puree in a wide bowl to form a loose glaze. If the mixture seems stiff, mix in a small amount of hot water to loosen it. The bowl should be wide enough to fit a doughnut. A dessert bowl is perfect for this.
- Dip the top of the doughnut into the glaze, then return the doughnut to the cooling rack to allow the glaze to settle.
- Consume within one day, or store in the freezer until required.