makes
6
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- ⅔ cup (100g) self-raising flour
- ½ tsp salt
- 2 tbsp caster sugar
- ⅓ cup (80ml) milk
- 1 tbsp (20ml) white vinegar
- 2 egg yolks
- 1 tbsp (20ml) olive oil
- Pink sea seal flakes, to serve
Maple glaze
- 30 g butter
- 2 tbsp maple syrup
- ⅓ cup (80ml) cream
- 1 tsp vanilla bean paste
- ½ tsp sea salt flakes
Instructions
- Preheat oven to 180⁰C. Grease a 6-hole doughnut pan generously with butter.
- Sift flour and salt into a medium bowl and add sugar. Pour milk in a small jug, add vinegar and set aside for one minute. Whisk in egg and oil.
- Pour egg mixture over dry ingredients and whisk until combined.
- Using a jug, pour batter into prepared tin about two thirds full to leave room for rising. Bake for 10 minutes or until lightly golden. Cool on a wire rack.
- While doughnuts are baking, make maple glaze by melting butter and maple syrup in a small saucepan over low heat. Add cream, bring to the boil and simmer for five minutes, whisking occasionally, until thickened. Remove from heat and pour into a small bowl. Add vanilla and set aside to cool.
- When doughnuts have cooled, dip in maple glaze and sprinkle lightly with sea salt flakes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
