Doughnuts

DOUGHNUTS

Spring is coming; the nights are getting lighter, the sun is beginning to break through, the snowdrops, daffodils and crocus are erupting from the ground and I wanted to make something that I could nibble on whilst sitting in the garden with a cup of coffee – and here it is; Doughnuts!  These doughnuts are just so easy to make, fun to decorate with your favourite doughnut topping, and even better to eat.  I bought a non-stick metal doughnut pan with six 6cm doughnut holes and this recipe made 20 doughnuts.  These are medium-sized, not mini-doughnuts. One could make larger doughnuts (and less of them), but with the medium-sized ones, you can enjoy two for the carb price of one!  With the medium-sized (6cm) doughnut pan, the individual net carb count per doughnut (including iced decoration) is just 1.6g. net carbs each. 

This batch of doughnut batter is 24.5g net carbs and one batch of white doughnut icing is 1.6g net carbs per batch.  If you add cocoa to all the icing, this will take that batch to 14.4g net carbs.  I generally make one batch of icing and divide it into 3.  I keep one third as white icing, I add colouring and almond extract to another third and I add 1 tblsp cocoa to the last third.  If you do the same, then this whole batch of icing (with variations) comes in at 4.8g.

Ingredients – for 18-20 Medium-Sized Doughnuts

• 250g Almond Flour
• 100g Bocha Sweet Sugar
• 1 tsp Bicarbonate of Soda
• 1 tsp Vanilla Extract
• 4 large Eggs (or 5 medium)
• 1 tsp Apple Cider Vinegar
• 1/4 cup Unsweetened Almond Milk
• 1 tblsp melted butter

Method

Ingredients – for Initial Batch of Icing

Dip each doughnut into the icing and swirl gently to cover the top.  Don’t press into the bottom of the icing as this will pull the icing off the top. Sprinkle with dried raspberry pieces if required.  Use your imagination and add decorations in different colours by swapping the icing colours and flavours.

For Cinnamon Sugar: Add 2 tsp Sweet Cinnamon to 200g Bocha Sweet sugar, a pinch of salt and mix well.  Pour a little of the sugar onto a plate and lightly brush the top of the doughnuts with melted butter prior to dipping in the sugar mix to coat.  The melted butter helps the cinnamon sugar to stick.

If you just want chocolate icing, then make the original batch of icing and add 3 tblsp cocoa powder and a drop more milk.  Chocolate icing with 1/2 tsp orange extract is wonderful!

If you just want coloured almond icing, then make the original batch of icing and add 4 drops of colouring and 1/2 tsp almond essence (or orange extract, or coffee extract – whatever floats your boat).

Be creative.  Enjoy!

NOTE: I OFTEN ADJUST MY RECIPES WHEN I FIND NEW INGREDIENTS AND WILL UPDATE THE RECIPES ON MY BLOG ACCORDINGLY (RATHER THAN PRODUCING ANOTHER RECIPE), SO PLEASE ALWAYS CHECK BEFORE MAKING.