Hi guys.
I thought I was on to something completely unique here, a doughnut flavoured and glazed with Lotus spread. Then Emily sent me a link of a limited edition Krispy Kreme doughnut using the same stuff, #gutted.
Anyway my version is quite different to that and is easy to make at home if you have a doughnut pan, if you don't you could bake them in a muffin tin.
This is probably my forth attempt at making doughnuts, i wanted to make baked doughnuts as they are obviously going to contain less fat than fried ones. The problem i had was i didnt have a doughnut pan so i tried doing yeast raised doughnuts and honestly they tasted like tough bread, not good at all.
Then i was wondering through the bake ware section of Fenwick last week and i spotted a doughnut pan (Hallelujah!!!)
So i spent the weekend figuring out the recipe and knocked them up on Sunday evening. they are fast, easy and delicious i ate 3 of them on Sunday night
Lotus Biscoff Baked Doughnuts
Recipe by Andrew Donaldson
Prep time: 5 minutes
Cook time: 7 minutes per batch
Total time: 31 minutes
Yield: 16 donuts
I thought I was on to something completely unique here, a doughnut flavoured and glazed with Lotus spread. Then Emily sent me a link of a limited edition Krispy Kreme doughnut using the same stuff, #gutted.
Anyway my version is quite different to that and is easy to make at home if you have a doughnut pan, if you don't you could bake them in a muffin tin.
This is probably my forth attempt at making doughnuts, i wanted to make baked doughnuts as they are obviously going to contain less fat than fried ones. The problem i had was i didnt have a doughnut pan so i tried doing yeast raised doughnuts and honestly they tasted like tough bread, not good at all.
Then i was wondering through the bake ware section of Fenwick last week and i spotted a doughnut pan (Hallelujah!!!)
So i spent the weekend figuring out the recipe and knocked them up on Sunday evening. they are fast, easy and delicious i ate 3 of them on Sunday night
Lotus Biscoff Baked Doughnuts
Prep time: 5 minutes
Cook time: 7 minutes per batch
Total time: 31 minutes
Yield: 16 donuts
Ingredients
for the doughnuts
3/4 cup Sweetened soya milk
1 tablespoon Apple cider vinegar
2 cups Plain flour
3/4 cup Sugar
2 teaspoons Baking powder
1/2 cup Soya yogurt
1/2 cup Lotus Spread
2 tablespoon Pure soya spread, melted
for the glaze
1/2 cup Lotus Spread
3/4 cup Icing sugar
a splash of Soya milk
Cooking Directions
1. Stir together soya milk and vinegar and set aside to curdle and make a sort of vegan butter milk.
2. Sift together all the dry ingredients and set aside.
3. Once the soya milk has curdled add the melted Pure spread and yogurt to the bowl, then add to the dry ingrediants and mix.
4. Add the Lotus and mix until combined, add a splash more soya milk if the mixture is too stiff.
5. Put the mixture into a piping bag and pipe into your doughnut pan.
6. Pop into the oven at gas mark 8 for about 7 minutes or until the dough springs back when pressed.
7. remove from the oven and allow to cool slightly, whilst the doughnuts cool mix together all the glaze ingredients and crush your biscuits.
8. Dip the cooled doughnuts into the glaze and then into the crushed biscuits, place on a rack to dry, then enjoy with a cup of tea.