|With a lemon icing and topped with natural-coloured sprinkles|
As I'm slowly replacing all my pantry Tupperware with lovely glass jars, I usually carefully check out the kitchen section of local Op Shops. Lo and behold! A 12-hole doughnut tray! For three bucks? Sure! I'll take it!! (And the glass jar beside it for $1.)
So, then the big question? Do I reeeeaaally want to 'bake' doughnuts? Really? The fried ones are, obviously, da best!! The best tasting I mean. To me, the only 'real' doughnuts are the fried ones. In circles, coated in cinnamon sugar or in a ball, with a shot of hot red jam in the middle. Oh, so many memories... in the crowd of a Tuesday night football games at VFL Park... a red stain down the front of whatever top I had on... hot, sticky jam that squirted out when I bit the wrong side...
Where was I? Baked doughnuts.
I went to the Thermomix forum for this recipe. I knew someone would have mastered it for me to just adjust to Failsafe-ese. The original recipe had yogurt, but I only had Ricotta cheese.... it worked really well! The second time I made them, I doubled the recipe and it was still fine. I now have some in the freezer for another day. I'll let you know how I go with those ones when they get eaten.
- 170g Plain Flour
- 1 tsp Baking Powder
- 85g Sugar
- 1/2 tsp Salt
- 2 tabs (40g) melted Butter
- 65g Milk
- 75g plain Ricotta cheese (careful it has no preservatives)
- 1 Egg
- Preheat oven to 180ºC
- Put sugar in TMX and pulverise at Speed 9 for about 5 seconds
- Set aside about 10g of the icing sugar for coating the doughnuts afterwards.
- Add Flour, Baking powder and Salt and mix together for approx. 25 seconds at Speed 6.
- Add Butter and mix 20 seconds at Speed 5-6.
- Put in butterfly whisk and add Milk, Ricotta and Egg.
- Whisk for 20 seconds at Speed 3 (l scraped down the sides half way through).
- Use piping bag or spoon to put mixture into doughnut tray, until about 3/4 full.
- Bake in oven until they're golden brown and spring back when touched (around 10 minutes).
- Let cool slightly, remove from tray and cover with favourite glaze.
Tweeks: I had to brush these front and back with a little butter to get the Sugar Coating to stick. The second lot I made, I iced with a caramel sauce I had in the fridge, then sprinkled with some white hundreds and thousands (nonpareils) from Hullabaloo Food. Very professional looking, I thought.