In my house, this may really take root. A doughnut baking sheet or doughnut maker is necessary for baked doughnuts. I own both the doughnut-maker and the baking tray, and while the latter produces larger doughnuts, the former is more faster. Use the same recipe for both. See down for instructions on cinnamon sugar.
What’s in it:
The cake flour weighs 200 grams.
125.0 milligrams of purity white sugar
Baking Powder, 2 teaspoons
half a teaspoon of salt
A half cup of milk
Half a gram of melted butter
0.5 teaspoons of vanilla essence
One Large Egg
COURSE OF ACTION:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
1. In a preheated oven, coat doughnut pans with nonstick spray and set the temperature to 180 degrees Celsius. To prepare doughnuts in a doughnut machine, preheat it for 5 minutes before baking.
2. Combine the cake flour, white sugar, baking powder, and salt in a large basin. Use a whisk to combine the dry ingredients.
Third, mix the wet and dry components by whisking in the milk, melted butter, vanilla essence, and egg. Make sure the batter is thick and completely smooth.
Using a doughnut machine or baking pan, pour batter into the pans and bake for 3 or 15 minutes, depending on your preference. A golden brown doughnut is the ideal.
Wait till it’s cooled before you decorate it.
6. In a dish, combine ½ cup of white sugar and ½ teaspoon of ground cinnamon for the cinnamon-sugar coating. Add 50g of butter to another bowl and melt it. Before letting the doughnuts dry, dip them in the butter and then the cinnamon-sugar mixture.
