Gluten Free lemon doughnuts

Since making the mini nectarine doughnuts a few weeks back, I decided to make a whole bunch of doughnuts, so first up are the tangy lemon ones...

Gluten free lemon donuts (makes 24 mini doughnuts)

Ingredients

• 110g (1 cup) gluten free flour
• 1 tsp xantham gum
• 115g (1/2 cup) caster sugar
• 1 teaspoon baking powder(gluten free)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract with seeds
• Grated rind of one unwaxed lemon
• 2 large eggs
• 3 tablespoons vegetable oil
• 2 tablespoons buttermilk
• Non-stick cake release spray

What you will need

• Mini doughnut pan

Cooking instructions

1. Preheat oven to 160 deg C, fan assisted (370 deg F)
2. Lightly spray doughnut pan with non-stick cooking spray
3. In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
4. In a separate bowl, add the sieved dry ingredients to the sugar and mix
5. Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
6. Stir lemon zest in to mixture
7. Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
8. Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed
9. Turn out onto baking rack and leave to cool

White chocolate icing
Ingredients

• 150g Fine cooks white chocolate, roughly chopped

Cooking instructions

1. In a microwavable bowl, melt white chocolate in microwave on a low heat, stirring every minute so chocolate does not burn

Decorating the mini doughnuts
What you will need

• 24 mini doughnuts
• Melted white chocolate
• Citrus flavoured strands

Decorating instructions

1. Dip doughnut into chocolate, shake off any excess
2. Scatter sprinkles on to chocolate iced doughnuts
3. Leave to set

Have a sweet day!