Are doughnuts the ultimate naughty, sweet treat? There’s something about them that screams crazy overindulgence – the sugar, the filing, the fact they’re fried! And, it’s national doughnut week [if I was looking for an excuse to make some more!]
Little S is off on a school residential trip this week, it’s the longest she’s ever been away from home, and we’ve really been missing her and her amazing positive energy that keeps us all buzzy and upbeat! Also, we’ve obviously been worried about food – the centre were very on the case and reassured me before she went, but you can’t help wondering if she is actually eating anything, or brave enough to trust someone else’s food….
Anyway, she’s home tomorrow (at last) and so I just had to create a special treat to welcome her back home, where she belongs. And so evolved this batch of super ‘naughty but nice’ Lotus spread filled (or jam for any traditionalists) spiced doughnuts, a proper treat to great the smallest member of the family back home 🙂
These beauties are proper handful sized doughnuts, spiced with wonderful Speculaas Spice and then filed with smooth Caramelised Lotus Biscoff spread keeping the mellow spiced theme – utter delight!
Filled Spiced Doughnuts
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 8
1 cup water
1/2 tbsp dried yeast
2 tbsps melted dairy-free margarine, such as Pure
3 cups plain flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp speculaas spice or cinnamon
1/4 cup caster sugar
1/2 cup smooth Lotus Biscoff spread or seedless raspberry jam to fill
1/2 cup caster sugar, to roll in
- Mix together the water and melted margarine
- Sift together the flour, salt, baking powder and cinnamon
- Stir in the 1/4 cup caster sugar
- Pour in the water mixture and bring together to form a soft dough
- Cover the bowl and let rise for an hour or two
- Roll out the dough to about 1 inch thick and cut out circles or rings with cutters.
- Place on a floured baking sheet. Cover and leave to prove for an extra 15 minutes
- Bring a pan of flavourless oil up to heat (180 degrees centigrade – it’s the right temperature when a piece of bread bubbles on contact)
- Deep fry 2-3 doughnuts at a time until well browned all over
- Drain on paper towels
- Roll in the sugar whilst still warm.
- To fill the doughnuts – once cool, make a small hole in one side and pipe in some lotus spread or raspberry jam.