Condensed Milk Doughnuts

Divide it between the tins.
Sifting.

With all that is going on, I have been raiding my cupboards to see what I have to bake with rather than venturing out to the shops. My last trip to the cupboards unearthed a tube of condensed milk and some wholemeal spelt flour. It may be that the logical choice would have been a cookie of some description, but I have had baked doughnuts on the brain since the schools closed on 26 March. My theory was that if I baked them into existence, I might be able to get them off the brain and focus on less sugary and more healthy snacks. I am sure that my next post (whatever it ends up being) will inform you of how successful I have been with that one. I think my kids and husband are all banking on me failing as they quite like having a steady stream of cake in the house!

Yup, Ophelia won.

These doughnuts were really fun to make. Ophelia did manage to mix it all up herself, but needed assistance spooning the mixture into the moulds. We both had fun dunking them in the icing and putting sprinkles on them. We shall glide over the creative differences which led these doughnuts to be coated in pink icing rather than peanut butter icing and there are no prizes for guessing who won that discussion…

These baked doughnuts have a rather cake-like texture, but are light and fluffy and so incredibly yummy. Our batch didn’t survive more than 12 hours. If you don’t have a silicone doughnut mould, then you can always make them in cupcake cases.

Doughnut pyramid.

To make six doughnuts you will need:

  • 1 egg
  • 100g condensed milk
  • 25g melted butter
  • 80g flour (we used wholemeal spelt, but have used plain flour in the past)
  • 1/2tsp baking powder
  • 1/2tsp vanilla extract
  • Pinch of salt
  • 100g icing sugar
  • 1-2tbsp of water
  • Pink food colouring
  • Sprinkles

Then:

  1. Preheat the oven to 150°c fan.
  2. Whisk the egg and condensed milk together.
  3. Add the melted butter, vanilla and pinch of salt and mix.
  4. Sift in the flour and baking powder and gently fold into the mixture.
  5. Divide the batter between the 6 doughnut moulds.
  6. Bake for 15 minutes until springy to the touch.
  7. Leave to cool in the moulds for a couple of minutes and then carefully remove from the moulds and allow to cool fully before icing them.
  8. Mix the icing sugar and water in a bowl. Add less water for a thicker consistency. Add a couple of drops of food dye and mix again.
  9. Dip the doughnuts in the icing bowl and decorate with sprinkles.

If you happen to make this recipe, I would be as pleased as punch if you would leave me a comment. Stay safe everyone.

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