It is fair to say that the doughnut maker I received for my birthday last year has not only greatly improved my life, but undoubtedly satisfied all the sweet cravings of my friends and family. I may have only had this remarkable contraption for 10 months now but I have lost count of the hundreds of doughnuts I have churned out and the numerous flavour combinations I have created.
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| My own doughnut maker |
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| Interchangeable plates - Cake pop tray |
It is unfortunate that this recipe does require such a specific piece of kit as I don't wish to alienate my readers, but if you have a few pounds to spare or need a great gift idea, I couldn't recommend this more.
It includes three interchangeable plates for doughnuts, cake pops and cupcakes, making it a worthwhile investment for any sweet toothed 'lazy' cook.
Available now for £29.99 on Amazon.
Butterscotch & Chocolate Doughnuts
Prep Time - 10mins
Cooking Time - 15mins
Decorating Time - 30mins
Cooking Time - 15mins
Decorating Time - 30mins
Cost - £2.05
(all ingredients from Tesco)
.
Makes 20-25
Calories per doughnut - 207kcal (x20) or 104kcal (x25)
(all ingredients from Tesco)
.
Makes 20-25
Calories per doughnut - 207kcal (x20) or 104kcal (x25)
Ingredients
210g Plain Flour
115g Caster Sugar
220ml Milk
2 Eggs
4 tsp Baking Powder
4 tsp Vegetable Oil
1 Pinch of Salt
1x 49g Butterscotch Flavour Delight Packet (Tesco's own 'Angel Delight')
+ Butter or oil to line
Icing
300g Milk Chocolate
200g Icing Sugar
15ml Water
+ Remaining half of the Butterscotch Flavour Delight Packet
Method
*Pre heat your doughnut maker with the doughnut plates inside by turning it on at the mains. Leave it closed while you make up the mixture*
Place the flour, baking powder, sugar and salt into a mixing bowl and combine before then adding approximately half of the Butterscotch Flavour Delight (25g) to the mix.
Now add the eggs, milk and oil to the bowl and mix thoroughly, either by hand or with a hand mixer, until you have a smooth batter.
Using a wad of kitchen roll, cover the wells of the hot plates with a nob of butter or a dribble of oil, this will stop the doughnuts sticking.
Now it's time to load up your machine with mixture! You want to use about a tablespoon of mixture in each of the seven holes of the plate, and don't worry if the mixture drips on the centre section of each mould, when you close the lid this will be forced out leaving the hole in the centre of the doughnut.
Once full, close the lid and leave for up to 5 minutes. It is at this time when it is up to you to decide how much steam/smoke pouring from the sides is still a good sign or a sign your doughnuts are about done! Once the doughnuts have risen into a distinct shape, take them out of the machine using a teaspoon and place on a cooling rack or chopping board. Repeat until you have used all of your mixture!
Leave your doughnuts to cool while you prepare the decorations.
To Decorate
Break up the chocolate in a microwaveable bowl and microwave at 15 second intervals, stirring in between until all is melted.
Using your fingers, dip each doughnut individualy into the chocolate so it that one side is coated in chocolate. Place onto a cooling rack allowing any excess chocolate to drip off as it cools. Repeat with all your doughnuts.
Make up the icing in a clean bowl using the icing sugar and a minute amount of water (approx 15ml). Once smooth, add the remaining half of the Butterscotch Flavour Delight (24g) and stir until smooth once more. It is at this stage where minimal amounts of water can be added if you feel the mix is too thick to drizzle, it is however important that it is not too thin. If you think your mix is too thin, add more icing sugar at this stage.
Once you have allowed the chocolate covered doughnuts to cool, you need to drizzle them with the icing. The easiest way to do this is to pipe it. If you do not have a piping bag with a small nozzle, put your icing into a sandwich bag and direct it all to one corner, gathering the reamaining bag either with your hands or tie off with an elastic band. Now using a pair of small scissors, chop the very tiny end off of the corner and you will now have a hole to pipe from.
Drizzle all of the doughnuts in whichever pattern you please using your icing. I chose to put stripes on mine!
Allow for the icing to harden, or dig right in, it's up to you, but it's time to enjoy your creation! (You can wash up later!)
Enjoy!
Recipe adapted from cookbook included with Giles & Posner dessert maker.
To Decorate
Break up the chocolate in a microwaveable bowl and microwave at 15 second intervals, stirring in between until all is melted.
Using your fingers, dip each doughnut individualy into the chocolate so it that one side is coated in chocolate. Place onto a cooling rack allowing any excess chocolate to drip off as it cools. Repeat with all your doughnuts.
Make up the icing in a clean bowl using the icing sugar and a minute amount of water (approx 15ml). Once smooth, add the remaining half of the Butterscotch Flavour Delight (24g) and stir until smooth once more. It is at this stage where minimal amounts of water can be added if you feel the mix is too thick to drizzle, it is however important that it is not too thin. If you think your mix is too thin, add more icing sugar at this stage.
Once you have allowed the chocolate covered doughnuts to cool, you need to drizzle them with the icing. The easiest way to do this is to pipe it. If you do not have a piping bag with a small nozzle, put your icing into a sandwich bag and direct it all to one corner, gathering the reamaining bag either with your hands or tie off with an elastic band. Now using a pair of small scissors, chop the very tiny end off of the corner and you will now have a hole to pipe from.
Drizzle all of the doughnuts in whichever pattern you please using your icing. I chose to put stripes on mine!
Allow for the icing to harden, or dig right in, it's up to you, but it's time to enjoy your creation! (You can wash up later!)
Enjoy!
Recipe adapted from cookbook included with Giles & Posner dessert maker.
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