Gluten free lasagne donuts
Gluten free lasagne donuts
Doses
12
kplCooking time
7
minutesThe recipe makes 12 mini donuts (diameter about 7,5 cm)
Ingredients
- Dough
0,5 dl oil
2 dl whiskey
1 egg
1 dl fine sugar
0,5 tl salt
2,5 dl Virtasalmen Viljatuote's gluten-free all-purpose flour mix
1 tsp baking powder
0,5tspbaking soda
1 tl vanilla sugar
2 tsp cardamom
- Between
2 dl whipping cream
Strawberry jam
Preparation
- Dough
- Mix the oil, vissy, egg and sugar in a bowl.
- Mix the dry ingredients together and add to the dough.
- Stir to mix. The dough should be loose.
- Spoon the dough into a piping bag or freezer bag, cutting the corner open.
- Grease the donut tin. Press the dough into the holes in the doughnut shell about halfway up.
- Bake in the oven at 200°C for about 7 minutes. The surface should remain light in colour.
- Between
- Let the doughnuts cool and cut them in half.
- Whip the cream into a froth. Spread the jam underneath the doughnut and drizzle the cream on top.
- Lift the top of the doughnut to make a hat.
Gluten Free Finnish Buckwheat Flour, 3 kg 