Cherry Bakewell Dinky Donuts…


Cherry Bakewell Dinky Donuts

INGREDIENTS:

  • 45g oatbran
  • ½ tablespoon sweetener
  • ¼ teaspoon baking powder
  • 1 egg
  • 25ml whole milk
  • 1 teaspoon almond extract

For the topping:

METHOD:

  1. Preheat your donut machine (or follow any instructions your machine provides).
  2. Add the dry ingredients to a bowl and give a quick mix.
  3. In another bowl whisk the egg and almond until pale, add the milk and give a quick mix.
  4. Stir the egg mixture into the dry ingredients until well combined.
  5. Leave to soak for a few minutes.
  6. Once the donut machine is heated add a few spoonful’s into each cavity and cook for 4-5 minutes (you may need to experiment here or follow instructions from your machine as they will all vary).
  7. Keep cooking your batter in batches being sure not to over fill to prevent leaking out the sides and wasted mixture.
  8. Slightly warm the jam with a little water so its runnier, goes further and easier to dip.
  9. As you take the donuts out the machine quickly dip them into the ground almonds so it sticks while they are still hot.
  10. Dip into the jam and serve alongside some fruit or enjoy as a pudding or even along side a cuppa.

NOTES:

  • Alternatively you can use a silicone donut mould and bake in the oven at 180 fan for around 20 minutes, you may need to keep an eye as this is just an estimate time as I have only ever done them in a machine.