To conclude cinnamon week, I made these beauties for our lazy Sunday afternoon. Filled with a velvety smooth vegan custard, these mini doughnuts are an easy-to-make addition to the treat repertoire.
Custard filled vegan mini doughnuts Ingredients – Doughnuts
300g plain flour 1 3/4 tsp baking powder 1/2 tsp salt 50g caster sugar 55g margarine 140ml hazelnut milk 1.5 litres sunflower oil Ingredients – Custard filling
15g margarine 20g plain flour 45g D8 Made Cinnamon date butter 70g hazelnut milk 2 tbsp coconut sugar for dusting 2 tsp cinnamon for dusting Method
Mix the margarine, hazelnut milk and 2 tablespoons of the sunflower oil in a small pan over a medium heat. Sift the flour and baking powder and add the salt and sugar into a bowl. Make a well in the middle and add the milk mixture to the centre. Little by little, bring the mix together with a fork until it forms a sticky dough and divide into 20 – 24 equal sized balls. Bring the rest of the sunflower oil to heat and use a small piece of bread to test the heat – if it sizzles the oil is hot enough. Carefully lower each dough ball into the oil and cook for 5 min or until golden brown, cooking 5 – 6 doughnuts at a time. Use a 4″ skimmer spoon to remove each doughnut and place in a bowl layered with paper towels to drain the oil and allow to cool. Meanwhile, to make the custard, melt the margarine in a small pan. Once melted, remove from the heat, add the flour and mix well. Still off the heat, add 75% the hazelnut milk bit by bit ensuring that the mixture is smooth. Return to the heat, add the cinnamon date butter and mix to form a smooth mixture. Add the remainder of the milk then allow to cool for 5 minutes. Transfer the custard to a piping bag. Mix the coconut sugar and cinnamon on a flat plate. Once cooled, roll each doughnut in the coconut sugar & cinnamon mix and prepare to fill. To fill the doughnuts, make a hole in the centre of the doughnut using a skewer and turn it gently 360 degrees to create a cavity. Using the piping bag, fill each doughnut until a portion of the custard settles on the hole of each doughnut. Finally, do your best not to eat all of them in one sitting.
Cinnamon custard doughnuts
As part of my well spent youth, I lived in Scotland for many years and fell in love with the people (one in particular), the culture and definitely the shortbread. Of course, for me, this has meant that finding a recipe that doesn’t contain as much cane sugar but is still delicious and melt-in-the-mouth was paramount. These cinnamon shortbread rounds always disappear within minutes because they are just SUBLIME.
160g room temperature butter (to make this recipe 100% plant based, substitute for margarine) 40g caster sugar 65g D8 Made cinnamon date butter 240g plain flour 50g demerara sugar & 20g ground cinnamon for rolling Method
Preheat the oven to 160 degrees C or gas mark 3 and lightly grease a L:443 x W:372 xH:23 baking tray with butter/margarine. Cream the butter and caster sugar until it becomes light and fluffy, add the cinnamon date butter and continue to cream until fully integrated and fluffy. Sift in the flour to form the biscuit dough and knead until smooth. Roll your dough into a ball before forming it into a long rectangle (about 5cm in diameter). Cover in cling film and refrigerate for 30 min then remove from the fridge and cling film. Distribute the demerara sugar and ground cinnamon onto a cool dry surface and roll the biscuit dough to ensure even coverage. Cut the sugar-coated dough into approx. 24 circles around 1cm thick and transfer to the baking tray. Bake in the middle of the oven for approx. 10-15 minutes. Remove from the oven, place on a wire tray and allow to cool. Enjoy!
Cinnamon shortbread rounds
Cinnamon rolls Ingredients
620g plain flour 500g plain yoghurt (both dairy and non dairy varieties work well) 1 level teaspoon bicarbonate of soda 190g D8 Made Cinnamon date butter 2 tbs ground cinnamon 2 tsps vanilla essence 60g dairy or non dairy butter 200g cream cheese (to make this recipe 100% plant based, use a plant based variety) 400g icing sugar Method
Preheat the oven to 180 degrees celsius, 355 degree farenheit or gas mark 4 Combine the yoghurt, flour, bicarbonate of soda and vanilla essence in a bowl until it forms a balls that cleans the sides Place the dough on a cool, clean surface and knead for 10 minutes on a floured surface to prevent it from sticking Rest the dough on a cool surface whilst the baking dish is prepared Line a H:7cm x W:25cm x L:25cm dish with greaseproof paper Roll out the dough until it forms a roughly 40cm x 28cm rectangle Mix the cinnamon butter and the ground cinnamon together Spread the cinnamon mix evenly over the rolled dough, leaving a 1 inch gap between the mix and all 4 sides Roll the dough along the length of the dough (the long side) to form a long dough roll Cut the roll into 9 equal segments and place them on the greaseproof paper, careful to leave gaps between each roll Place in the centre of the oven and bake for 25 – 30 minutes Whilst the rolls are baking, combine the butter, cream cheese, icing sugar and 1tsp of vanilla essence and beat in a bowl until smooth Once baked, remove the rolls from the oven and allow to cool for 5 min Spread the frosting on the rolls and serve warm
Servings: 9 Amount per serving Calories 655 Total Fat 15.7g Saturated Fat 8.5g Cholesterol 39mg Total Carbohydrate 118g Dietary Fiber 3.8g Total Sugars 43.9g Protein 11.2g
#datebutter #vegan #plantbased #d8made #easy #cinnabon #cinnamonbun #cinnamonroll #easybakes
Cherry crumble squares
In the depths of winter, a summer themed bake can sometimes be the tonic to fool the senses. This crumble cookie recipe hits the spot.
150g all purpose flour 150g rolled oats 100g brown sugar 95g butter (to make this recipe 100% plant based, substitute with dairy free spread) 1/4 tsp salt 1/4 tsp baking soda 1 jar (225g) D8 Made Sour Cherry date butter 100g sunflower seeds 75ml almond milk Halved fresh cherries to top & icing sugar for dusting Method
Preheat the oven to 180 degrees celsius (356F or gas mark 4) Combine flour, oats, sugar, salt, baking soda and sunflower seeds in a bowl. Add butter or spread to dry ingredients and mix with hands until the mix resembles breadcrumbs Divide the mix in three and add milk to 2/3 of the mix setting 1/3 aside for now With the wet mix, form a ball in a mixing bowl that cleans the sides Place greaseproof paper in a L:443 x W:372 xH:23 in a baking tray and set aside. Place wet mix base on the greaseproof paper and spread evenly covering the entire baking area Spoon cherry date butter over base and spread evenly over entire area Take the remaining dry mix and distribute evenly over base and date butter layers Sprinkle the halved fresh cherry squares over the top of the mix Bake in the middle of the oven for 15 – 20 min or until golden brown Once done, remove from the oven and immediately cut into 6 x 5 squares Allow to cool, dust with icing sugar and store in reusable jar for up to 2 weeks Enjoy!
Servings: 30 Amount per serving Calories 93 Total Fat 2.6g Saturated Fat 0.7g Cholesterol 0mg Total Carbohydrate 15.9g Dietary Fiber 1g Total Sugars 6.9g Protein 1.9g
#datebutter #cookies #cherry #highfibre #biscuits #d8made