Monday, 17 June 2013

Cinnamon Doughnut Cookies

This recipe comes from Like a Vegan. They were supposed to be baked doughnuts but turned out more like cookies as my dough didn't rise...might be a gluten free issue :(
I might try deep frying them next time and seeing what happens!

Cinnamon Doughnut Cookies
Makes 12


1 cup soy milk
1 teaspoon apple cider vinegar
7 gram packet dry yeast
1/4 cup diry free margarine, melted
1 teaspoon vanilla
3/4 cup caster sugar
2 1/2 cups plain GF flour
Spray oil
2 teaspoons ground cinnamon


Warm your milk in in the microwave for a minute before whisking through the apple cider vinegar and setting aside for a few minutes.
Pop the mixture into a large bowl before adding the yeast and  1 tablespoon of melted Nuttelex. Allow to sit for a few moments before adding the vanilla and 1/4 cup of caster sugar.
Sift in the flour and combine well in the bowl before tipping out onto a lightly floured surface.
Knead with your palms for about 10 minutes until the dough is smooth.
Spray a large bowl with spray oil and roll the dough around to coat it. Cover and allow to rise for one hour.
Preheat the oven to 200°C/400°F and line two baking trays with baking paper.
Punch down the dough and tip out onto a lightly floured surface. Give it another light knead for a couple of minutes before rolling the dough out to be about 2cm/1inch thick.
Now you need to cut out your doughnut shapes! If you’re going for your traditional doughnut shape, you can cut out using a large drinking glass and making the hole with a small lid (from an olive oil bottle for example). This will give you a regular sized doughnut. You may need to re-roll the dough to get the full dozen donuts but hang onto the holes and any excess dough.
Space your donuts out six to a tray, you can scatter the holes on the trays too. Cover each tray with a tea towel and allow the donuts to rise for another half an hour.
Pop the trays in the oven and cook for about 10-15 minutes, until they’re lightly golden.
Allow to cool for about 10 minutes. In the meantime you can combine the remaining sugar and cinnamon in a shallow bowl.
With a pastry brush, cover each doughnut with melted margarine before dunking in the cinnamon mixture. Make sure it’s evenly coated and gently shake of the excess.
Best served warm but will keep for a couple of days.

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