School holidays are upon us and as every parent knows it can be difficult to keep the kids entertained, off the electronics and not ‘bored’. What better way to fill a couple of hours than with a kids in the kitchen baking session involving measuring, sifting, whisking, colouring and sprinkling.
I prefer a baked doughnut over a fried one for three reasons. Firstly, they are not greasy so you don’t feel sick after eating one……..or three. Secondly, they are easier to make. Lastly, my mini doughnut pan is the perfect size for kids so my guilt over their sugar consumption is greatly reduced. You can thank me later mums!
This Sydney food blogger’s gluten free flour of choice for doughnuts is glutinous rice flour (also known as sweet rice flour). You can purchase glutinous rice flour from the supermarket or Asian grocers where it is generally much cheaper and always in stock. Glutinous rice flour is ground from short grain rice and has a much higher starch content compared to other rice flours adding great moisture to baked goods. It also has exceptional binding qualities so it is a superb thickener.
Tapioca helps create a great springy texture and sorghum adds protein and a mild sweetness to the doughnuts. If you prefer a non iced version simply dust your doughnut with cinnamon sugar for a classic powdered coating. Your options are endless so get creative and have loads of fun!
- 1 cup glutinous rice flour (also known as sweet rice flour)
- ¼ tapioca flour
- ¼ cup sorghum flour
- ⅓ cup sugar
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ cup milk + 1 tsp lemon juice
- 2 eggs
- 2 tbs vegetable oil
- 1 tbs vanilla extract
- Royal Icing
- 250g pure icing sugar, sifted
- 1 egg white
- 3 tsp water
- ¼ tsp vanilla extract
- Food colouring (optional)
- 100’s and 1000’s for sprinkling
- Preheat oven to 180c and grease a doughnut pan.
- Combine milk and lemon juice in a cup to create a buttermilk and let it sit 5 min until it curdles.
- Combine dry ingredients in a bowl or mix in Thermomix speed 3/3 sec.
- In a separate bowl whisk together eggs, oil and vanilla extract. Pour the wet mixture into the dry ingredients and stir to combine or mix in Thermomix speed 4/10 sec.
- Spoon the mixture into a greased doughnut pan filling two thirds of the way.
- Bake 12 min for mini doughnuts or 15 min for standard doughnuts. Convert to a wire rack to cool.
- To make the royal icing whisk ingredients together until a loose paste is formed or mix in Thermomix 5 sec/speed 7. If you are creating different colours separate icing in 2-3 bowls and colour with food colouring of your choice. Quickly dunk the doughnuts in the icing before it sets, letting the excess drip off. Sprinkle with 100’s and 1000’s.
Karen says
The kids loved these doughnuts so much I had to make another double batch. Helen is 1 Tablespoon of vanilla extract correct? I just put in a teaspoon because it sounded a bit much.