Baked Doughnuts (Attempt 3)

Third time’s a charm. I did it. I successfully made a baked doughnut that looked like a doughnut and tasted (depending on who you speak to) like a doughnut. Mr W said that it tasted better than some shop bought ones he’d had. Result 🙂

For this attempt, I found a recipe on the Lakeland website (it was attached to the doughnut maker kit I bought). It gave recipes for ring doughnuts and filled doughnuts so I used the filled doughnut recipe. again, I halved the recipe as it made 10 (too many to eat if they don’t turn out too well). I let Mr W choose his filling when we went shopping (strawberry jam is the classic doughnut filler apparently). This recipe used yeast (like the other recipes) and also had egg in it. The dough needed to be proved twice. This time I sat the dough in front of the fire (an excuse to get nice and toasty) and this worked a treat. I also used my food mixer with the dough hook to ‘knead’ the dough just to make it a little easier. It probably took around the same amount time but it can vary depending on ingredients and temperatures. The difficult part for me was the filling of the doughnut. I didn’t check what jam Mr W had picked up (not seedless in case you were wondering) and the nozzle kept getting blocked. But I got there in the end. Me and Mr W had a doughnut on the night I made them and my sister (and Mr W again) had another the next day. They passed the test. The jam was still in the middle and hadn’t soaked into the doughnut. I admit, the doughnut still had a bread like flavour/texture but it was lovely and sweet. Next time I’m going to try the ringed doughnut recipe and glaze them.

A couple of days later I tried one of the attempt 2 doughnuts that I’d kept in the freezer. Big disappointment.

Recipe taken from Lakeland website

Made using the Doughnut Making Kit – Makes 10
What you need
240ml milk
40g butter
500g strong white bread flour
50g caster sugar
2 tsp salt
7g sachet fast-action yeast
2 eggs
1. In a small saucepan, warm the milk and butter until just hand hot, mixing the butter until it melts
2. Sift the flour and sugar into a mixing bowl and stir in the salt and yeast.
3. Slowly add the milk mixture and the eggs to the dry ingredients, mixing with a wooden spoon. You can
use your hands but the dough is very sticky.
4. Tip the dough onto a floured surface and knead for 10 minutes. As the mixture is sticky, it may be useful
to use a dough scraper to lift it and fold it over.
5. When the dough is smooth and elastic – persevere, this will happen – place it in a lightly floured bowl,
cover with a damp cloth and leave to rise for 1 hour.
6. Divide the risen dough into 10 equal pieces. Roll into balls and place into the moulds. You can also roll
the dough into sausages and shape them into the ring moulds.
7. Cover the moulds with oiled cling film, making sure the cling film doesn’t touch the dough. Leave to rise
again for 1-2 hours until doubled in size. Meanwhile, preheat the oven to 180C / Gas 4.
8. Bake in the middle of the oven for 10-15 minutes until golden. Leave to cool and fill with jam, custard,
cream or any other filling of your choice.


Last weekend was a busy baking/cooking session as I also gave the Peanut Butter Millionaire Slices another go (recipe was mentioned in a previous post). When I took them into work first time, people felt that it needed the caramel layer that I chose not to make. This time round I made it. So there was a layer of biscuit base, peanut butter icing, salted caramel with crushed peanuts, dark chocolate, toffee drizzle and crushed peanuts. I made them as a late birthday treat for my previous manager (couldn’t make them on a work night due to them taking around 8 hours). In her words they were epic.

Meat Free

So last weeks meat free Monday highlight was the home made soup (again, part of my epic weekend baking/cooking). Mr W bought me Mexican Food Made Simple by Thomasina Miers. In here I found a recipe for Sweet & Spicy Squash and Chickpea. My disappointment was that it only served 2, no leftovers for another day. I did adapt the recipe slightly to suit the ingredients that I had in. If you a soup lover, please give this a try. Below is my adaptation of the recipe.

  • 1 heaped tsp cumin seeds
  • 2 tbsp olive oil
  • 1 large leek, washed and sliced
  • 2 cloves of garlic, chopped
  • 1 dried chilli, chopped
  • 1 tsp dried oregano
  • 1 butternut squash, peeled, deseeded and chopped
  • 1 cinnamon stick
  • 1 bay leaf
  • 400ml chicken stock
  • 1 can chickpeas
  • salt and pepper
  1. Heat oil in a pan. Cook the leeks for 5 minutes over a medium heat until tender before adding the cumin, garlic, chilli and oregano. Cook for 3 minutes.
  2. Add the squash, cinnamon stick and bay leaf. Stir the mixture and then pour over the stock. Bring to the boil then turn down and simmer for 15 minutes until the squash is soft. Add the chickpeas and season.
  3. Blend the soup if you like. I blended using a hand blender so that I could still leave some chunks in it.

Stem Ginger

So, the other week I came across a jar of stem ginger in the cupboard and didn’t know what to do with it. A lot of recipes were using it to make cakes but I wanted to do something a little different. On the label it suggested you visit their website for recipe ideas, so I did. The first recipe I came across was for a Spicy Butternut Squash and Ginger Risotto (I’ve been loving the squash this week). I decided to use pearl barley instead of risotto rice and threw a bag of spinach in towards the end of cooking. The end result was lovely. I brought the leftovers in the next day for my sister and she enjoyed it also (may have been a little hot for her). It did take me almost 2 hours to make (ended up missing a Pilates class and getting chilli in my eye) but it was worth it. Click here for the recipe.


I also made some Ginger and Mixed Seed Flapjacks for a visit down to Lincoln at the weekend. I was going to put on a picture but Mr W ate half of the last slice and it looks for sorry for itself on its own on the plate. But take my word for it, they were yummy. MR W would have preferred if there wasn’t honey in it but I think that was my favourite bit. Instead of using clear honey I used some Mexican Orange Blossom honey which gives a subtle orange flavour. I also melted around 50g of dark chocolate to put on the top. Ginger and dark chocolate are a great combination. The recipe suggested it served six. I used a smaller tin and cut it into 8 decent sized portions and would probably cut into ten next time. In the W household, Mr W is the flapjack making King but I think I have redeemed myself with this bake. Millie, here is the recipe as promised.


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