These are usually deep fried and so high in calories. This version is baked, so its much healthier! The difference in taste to a North American donut is the spices added to the batter such as ground ginger, caradamom and cinnamon. These are a lot less sweeter than the traditional donut and there is no added glaze or coating. Traditionally these are fried in triangle shapes but i use my pop cake maker so mine are round.
Ingredients:
3.5 cups of rice flour (all purpose flour works too!)
1.75 cups of organic skim milk (you may only need 1 cup of milk if you use all purpose flour)
2 eggs
3 tablespoons of butter
1 cup of maple sugar (regular white or brown sugar is fine as well!)
1 tsp of baking powder
2 tsp of instant yeast (this is optional) If you want the traditional taste then add yeast. Follow slight variation in recipe below if you do add yeast.
2 tsp of ground ginger powder
2 tsp of ground caradamom powder
0.5 tsp of cinnamon
3.5 cups of rice flour (all purpose flour works too!)
1.75 cups of organic skim milk (you may only need 1 cup of milk if you use all purpose flour)
2 eggs
3 tablespoons of butter
1 cup of maple sugar (regular white or brown sugar is fine as well!)
1 tsp of baking powder
2 tsp of instant yeast (this is optional) If you want the traditional taste then add yeast. Follow slight variation in recipe below if you do add yeast.
2 tsp of ground ginger powder
2 tsp of ground caradamom powder
0.5 tsp of cinnamon
1) Add eggs, melted butter (room temperature) and milk to a mixing bowl. If you are adding yeast the use warm milk. Not too hot as you don't want eggs to cook.
2) Whisk well.
2) Whisk well.
3) Mix flour, sugar, spices, baking powder and yeast if you are using in another bowl.
4) Mix wet ingredients into flour mixture using the dough hook in your mixer.
4) Mix wet ingredients into flour mixture using the dough hook in your mixer.
5) If you've added yeast dough will be similar consistency to bread or pizza dough. If you haven't added yeast mixture should be more liquidy like pancake or cake batter.
TIP: You may need to add more milk depending on the consistency of your dough
TIP: You may need to add more milk depending on the consistency of your dough
6) If you've made dough with yeast, add some olive oil and let it sit covered for an hour in a warm place before starting to cook. If you haven't added yeast you can start to pour batter in the cake pop machine.
7) Bake until golden brown. For dough with added yeast, once dough has doubled, break small pieces of and roll and add to the the cake pop machine with a little bit of olive oil in each hole. These will double in size so try not to overfill the cavity.
TIP: for batter without yeast, pour batter right to the lip to get nice and round shapes.
If you not using the cake pop machine and want to bake these. You can using a muffin pan. Bake at 400 degrees F for about 10 mins until golden brown.
7) Bake until golden brown. For dough with added yeast, once dough has doubled, break small pieces of and roll and add to the the cake pop machine with a little bit of olive oil in each hole. These will double in size so try not to overfill the cavity.
TIP: for batter without yeast, pour batter right to the lip to get nice and round shapes.
If you not using the cake pop machine and want to bake these. You can using a muffin pan. Bake at 400 degrees F for about 10 mins until golden brown.
Makes approx. 60 cake pops
Calories per pop: 56, Carbs: 11g, Sugar: 3g, Fat: 1g, Protein: 1g, Sodium: 10g
Calories per pop: 56, Carbs: 11g, Sugar: 3g, Fat: 1g, Protein: 1g, Sodium: 10g
These are made with yeast to show you the difference in consistency of dough
These are made with yeast.
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