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.
この記事は The Australian Women's Weekly Food の Issue 76 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 76 2021 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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