- Prep:
- 10 min
- Cook:
- 8-10 min
- Serves:
- 20-24
Ingredients
Doughnuts
- 1 cup (150g) plain flour
- 1 cup (100g) almond meal
- ¼ cup (55g) caster sugar
- 1 ½ tsp baking powder
- ¼ tsp bicarbonate of soda
- ½ tsp salt
- ¾ cup (180ml) buttermilk, at room temperature
- 2 tsp Queen Vanilla Bean Paste
- 2 eggs, lightly beaten, room temperature
- 80g unsalted butter, melted
Glaze
- Dr. Oetker Royal Icing
- Queen Blue Food Colour Gel
- 2 tsp Queen Bubble Gum Flavour for Icing
- Dr. Oetker Midnight Magic Sprinkles
Method - Doughnuts
-
Step 1
Preheat oven to 160C (fan forced). Grease a 12-hole doughnut pan.
-
Step 2
Whisk together flour, almond meal, sugar, baking powder, bicarb soda and salt in a large bowl. Set aside.
-
Step 3
Combine buttermilk, Vanilla Bean Paste, eggs and melted butter in a jug, whisking to combine. Add to flour mixture and mix until just combined. Spoon into piping bag and pipe into doughnut pan. Bake for 8-10 minutes or until tops spring bake when lightly touched. Turn doughnuts onto a wire rack to cool completely. Repeat with remaining batter.
Method - Glaze
-
Step 1
Prepare Royal Icing according to package directions. Add a few drops of food colour gel and 2 tsp of Bubble Gum Flavour for Icing, mixing to combine. Dip doughnuts in Royal Icing, place on a sheet of baking paper and top with Midnight Magic Sprinkles. Allow to dry before serving.
Recipe tip:
Ensure that the icing is completely dry before putting into an air tight container, or the icing will soak into your doughnuts overnight.
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