05 Mar 2023
I N G R E D I E N T S
130ml milk
2 eggs
40ml vegetable oil (+1 Tbsp for greasing)
120 grams gluten free flour
40 grams glutinous rice flour
60 grams caster sugar
3 tsp baking powder
4 tsp lemon juice
Rind of one lemon
1/4 granulated sugar for coating
M E T H O D
Preheat oven to 200° Celsius, bake. Grease the doughnut moulds with vegetable oil.
In a large bowl, whisk the milk, eggs, and vegetable oil together until combined.
Sift in the flours, sugar and baking powder and whisk again until there are no lumps.
Fold in the lemon juice. The consistency would be about the same as pancake batter.
Pour the mixture into the doughnut moulds. This mixture should be enough for 12 medium doughnuts, so if you are using a mould with 6 doughnut holes, split half the batter across the first 6 and leave the rest for a second batch.
Bake in the oven for about 11 minutes. The doughnuts should have risen nicely and be a beautiful golden colour.
Remove them from the oven and let them cool slightly before turning them out onto a cooling rack.
Sprinkle the doughnuts with granulated sugar and lemon rind and enjoy.
Doughnuts are best eaten within a 2 days. Keep in a sealed container.
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