Bunner's Bake Shop Cookbook by Ashley Wittig

Author:Ashley Wittig [Wittig, Ashley; MacAllister, Kevin]
Language: eng
Format: epub
ISBN: 9781443432405
Publisher: HarperCollins Canada
Published: 2014-11-17T16:00:00+00:00

Preheat the oven to 325°F. Spray two 6-mould donut pans or one 12-mould donut pan with canola oil.

In a large bowl, sift the flour, then add the sugar, baking powder, xanthan gum, and salt. Whisk to combine.

In a medium bowl, whisk together the milk, applesauce, oil, and vanilla and lemon extracts. Pour the wet ingredients into the dry ingredients and mix well. Batter should be smooth, with no lumps, so that your donut is less craggy and more puffy. Use the batter immediately, as the donuts will be dense if the batter sits too long.

Scoop ¼ cup batter into each donut mould (it should be full). Bake for 11 to 13 minutes, until a very light golden brown. Let cool for 10 minutes before removing from the pans.

For the cinnamon sugar: In a medium bowl, whisk together the sugar and cinnamon.

After turning the slightly cooled donuts out of the pans, spray the side of the donut that was exposed in the oven with a bit of canola spray (the other side should already be slightly moist). Using your hands, toss both sides of each donut in the cinnamon sugar. Eat the same day.

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