Lakeland 17170, Инструкция пользователя

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LEMON DRIZZLE DOUGHNUTS
Makes 30
For the doughnuts
Ingredient Quantity
Plain flour 225g
Baking powder 1½ tsp
Ground cinnamon 1 tsp
Butter, softened 125g
Caster sugar 115g
Egg, beaten 1
Milk 180ml
Few drops lemon extract
For the lemon drizzle
Ingredient Quantity
Juice and zest of 2 lemons
150g caster sugar
For the icing
Ingredient Quantity
Icing sugar 150g
Lemon extract 1 tsp
Water to mix
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until
the mixture resembles fine breadcrumbs.
2. Stir in the sugar.
3. In a jug lightly whisk the egg, milk and lemon extract then gradually add the liquid to the
flour mixture, beating well during each addition until the mixture is creamy and smooth.
4. Insert the doughnut plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of batter into each of the 6 moulds.
5. Close the lid and cook for 3 minutes or until the doughnuts are golden and spring back when
touched. Remove and cool and a wire rack. Continue to bake until all of the mixture is used.
6. Meanwhile to make the lemon drizzle place the lemon juice and caster sugar in a pan and
heat gently then once the sugar is completely dissolved bring to the boil and then turn off the
heat and leave to cool. Reserve the lemon zest for decoration.
7. To make the icing sieve the icing into a bowl with a few drops of lemon extract and add
enough cold water to produce an icing that will drizzle over the doughnuts.
8. To complete place a few holes into the surface of each doughnut with a cocktail stick then
pour over some lemon drizzle, leave to soak for about 5 minutes.
9. Finally decorate with a drizzle of icing then top with lemon zest.
STRAWBERRY AND CREAM DOUGHNUTS
Makes 30
For the doughnuts
Ingredient Quantity
Plain flour 225g
Baking powder 1½ tsp
Ground cinnamon 1 tsp
Butter, softened 125g
Caster sugar 115g
Egg, beaten 1
Milk 180ml
Vanilla Extract ½ tsp
Dried strawberry flakes 75g
For Decoration
Ingredient Quantity
Icing sugar for dusting
Whipping cream, lightly whipped 150ml
20g Strawberry flakes 20g
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until
the mixture resembles fine breadcrumbs.
2. Stir in the sugar.
3. In a jug lightly whisk the egg, milk and vanilla extract then gradually add the liquid to the
flour mixture beating well during each addition until the mixture is creamy and smooth.
4. Gently stir in the strawberry flakes.
5. Insert the doughnut plates then preheat the Dessert Maker for 4 minutes and when the green
READY light illuminates add a tablespoonful of batter to the 6 moulds.
6. Close the lid and cook for 3 minutes or until the doughnuts and golden and spring back when
touched and carefully remove from the Dessert Maker and transfer to a wire rack. Continue to
bake until all of the mixture is used.
7. To decorate dust with icing sugar then top with a swirl of cream and a sprinkling of strawberry
flakes.