DONUTS

MELBOURNE

I seriously cannot cook. I don’t understand combining flavours, I refuse to touch raw chicken, and I burn things. Baking on the other hand I totally get. I have cake popped, I have layer caked, so naturally donuts should come next. Donuts are my new thing.

Confetti Avenue by Charlotte Hartwell: Donuts Confetti Avenue by Charlotte Hartwell: Donuts Confetti Avenue by Charlotte Hartwell: Donuts

I’m pretty much intolerant to half the food in the world so I’m determined to find the best possible recipe for baked donuts. I’m going for baked rather than deep fried since I can’t handle too much oil (when I eat 6 donuts in one day, true story) and it’s a lot easier. Seriously it’s so easy! You just pour the batter into the donut tray!

I used this great recipe and just swapped the regular flour for a gluten free one and used margarine instead of butter.

The mixture is really sloppy so getting it into the donut tray is quite difficult but I used a cupcake batter dispenser which made the whole process incredibly easy. The donut tray itself I bought here and I’ll definitely be ordering another one so I can double my donut making.

I also found that dipping them in margarine to add the sugar wasn’t necessary. I just popped them on a plate of cinnamon sugar when they came straight out of the oven and rolled them around a bit!

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