Ingredients
Method
Preheat oven to 170°C
Grease a six-hole doughnut tray with butter
Sift flour, sugar, baking powder and salt into a medium-sized mixing bowl
Whisk together eggs, milk and butter
Make a well in the centre of the flour mixture and pour egg mixture into flour
Whisk until consistency is smooth
Evenly fill doughnut moulds with batter
Place in the oven for 10-15 minutes until doughnuts have risen and are cooked all the way through
Remove from oven and allow to cool before removing from tray
Carefully remove doughnuts from moulds and turn over to reveal smooth side.
To make the royal icing
Whisk together egg whites, lemon juice and vanilla in a medium-sized bowl
Add sifted icing sugar and stir into a smooth paste
Carefully place smooth side of each doughnut into icing
Gently rotate doughnut and remove from icing and transfer to a cooling rack to set.
Want to mix it up? Try one of these yummy flavour variations
Beetroot and blueberry
For the doughnuts: Add 6 tsp of beetroot powder to spelt flour mixture
Fold 1/2 cup of fresh or frozen blueberries into doughnut batter
For the icing: Add 3 tsp of beetroot powder to icing sugar when sifting
To decorate: Top doughnuts with additional blueberries and edible purple violas.
Green tea and kiwi
For the doughnuts: Add 3 tsp of matcha powder to spelt flour mixture.
Fold through 1 tbsp of poppy seeds
For the icing: Add 2 tsp of matcha powder to icing sugar when sifting
To decorate: Add 1 slice of fresh kiwi fruit, a sprinkle of poppy seeds and mint leaves.
Turmeric and pineapple
For the doughnuts: Add 3 tsp of turmeric powder and 1 tsp of mixed spice to spelt flour mixture
For the icing: Add 1 tsp of turmeric powder to icing sugar when sifting. Replace egg whites with 3 tsp of pineapple juice
To decorate: Top with dried pineapple flowers and yellow edible violas.
Dark chocolate and raspberry
For the doughnuts: Fold 1/2 cup fresh or frozen raspberries and 1 tbs vanilla bean paste into doughnut batter
For the icing: Melt 200g of dark chocolate and follow icing instructions as above
To decorate: Top with fresh raspberries and edible red dianthus petals.
