Lemon-iced baked doughnuts
PREP + COOK TIME 2 HOURS (+ REFRIGERATION) MAKES 18
You can decorate the doughnuts with all manner of toppings. We’ve chosen a combination of pistachios, rose petals, mixed dried flowers and orange slices, all available from health food stores and specialty cake stores. However, you could also use finely grated lemon or orange rind, or chopped, freeze-dried raspberries and strawberry slices that are easily found in the snack section of most major supermarkets.
375g unsalted butter, at room temperature
2 cups (440g) caster sugar
6 eggs
3 teaspoons vanilla bean paste
1½ teaspoons almond extract
1½ cups (180g) almond meal
3 cups (405g) gluten-free self-raising flour
1 teaspoon gluten-free baking powder
1 teaspoon fine sea salt
¾ cup (180ml) milk
LEMON ICING
4 cups (640g) gluten-free icing sugar mixture
1/3 cup (80ml) lemon juice
TOPPINGS
¼ cup (4g) dried rose petals
¼ cup (4g) mixed dried edible flowers
¼ cup (35g) coarsely chopped pistachios
3 dried orange slices, quartered
1 Preheat oven to 180°C/160°C fan. Grease and flour a 6-hole (¼-cup/60ml) doughnut tray, shaking out excess flour.
هذه القصة مأخوذة من طبعة Issue 76 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة Issue 76 2021 من The Australian Women's Weekly Food.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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