Some recommended items from our kitchen to make this dish…
- A donut machine is our preferred way to make these however you can bake them in the oven with a silicone mould if you prefer.
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
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** DISCLAIMER: BAKING POWDER IS SYNNED AT 0.5 SYN PER TEASPOON, I PERSONALLY DO NOT SYN THE AMOUNT I USE IN THIS RECIPE BUT TO PROTECT YOUR OWN WEIGHT LOSS DO WHAT IS BEST FOR YOU.
Bounty Dinky Donuts
- 45g oatbran – HexB or 7.5 syns
- ½ tablespoon sweetener
- ¼ teaspoon baking powder**
- 1 egg
- 25ml whole milk – Part HexA or 1.5 syns
- A few drops of coconut flavouring
For the topping:
- 1 tablespoon Sweet Freedom coconut choc shot – 2 syns
- 4g desiccated coconut – 1 syn
- Preheat your donut machine (or follow any instructions your machine provides).
- Add the dry ingredients to a bowl and give a quick mix.
- In another bowl whisk the egg and coconut flavouring until pale and fluffy, add the milk and give a quick mix.
- Stir the egg mixture into the dry ingredients until well combined.
- Leave to soak for a few minutes.
- Once the donut machine is heated add a few spoonfuls 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).
- Keep cooking your batter in batches being sure not to over fill to prevent leaking out the sides and wasted mixture.
- Once cooked allow them to cool slightly.
- Dip each donut into the choc shot and sprinkle over the coconut.
- Serve with some speed fruit or enjoy as a pudding, or along side a cuppa.
Alternatively you can use a silicone donut mould and bake in the oven at 180 fan for around 20-25 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.