Guilt-less Desserts & Treats for your Family
I have always loved donuts. 1000 years ago, when I worked in retail whilst going to University, my treat was a mug of hot chocolate and two fresh cinnamon donuts from Donut King. I think it used to cost us $2, and we were horrified when the GST raised the price to $2.20. Since changing my eating I have always missed the smell of freshly cooked donuts. I know, baked donuts are better for you but there’s something magical about taking a bite of a hot, fried donut covered in cinnamon. Now, thanks to these Cassava Four Donuts, I can indulge in my favourite nostalgic treat.
If you’ve been hanging around Mummy Made.It for a while you may have noticed I can get a bit manic and obsessed at times. Some nights I can’t sleep because my brain won’t stop trying to perfect a recipe, and some days are spent chained to the oven trying to get everything ‘just right’. It’s a switch that I can’t seem to turn off; a tasty and often exhausting switch. It was during one of my midnight thinking sessions (due to a restless baby a lot of my thinking is done in the middle of the night!) that I got the idea for my latest free eBook ‘Sweet Baking with Cassava Flour’. One of the most popular posts on Mummy Made.It is my Cassava Flour Pancakes recipe. Cassava Flour is a relatively new Gluten Free baking flour in western countries and there aren’t a lot of recipes available. I figured if I was struggling with using my Cassava Flour so would other healthier home cooks, so I devoted myself to developing tasty and healthier versions of my favourite foods using Cassava Flour. And by devoted myself I mean I ate… a lot!
‘Sweet Baking with Cassava Flour’ has 20 Mummy Made.It original recipes using Cassava Flour that are all Gluten Free, Paleo Friendly, Nut and Dairy Free and many that are Low in Fructose, Egg Free and Vegan friendly. You can download it free and instantly here. It was really important to me that my latest eBook was as inclusive as possible; no one should ever have to miss out on cake and now they don’t have to! I also chose to make this book free to encourage as many people as possible to be adventurous in the kitchen and try a new way of cooking.
To celebrate the release of ‘Sweet Baking with Cassava Flour’ I am sharing with you one of my favourite recipes from the free eBook; Cassava Four Donuts. These Cassava Four Donuts are just like the real thing. They are made with yeast, they need time to rise and I have even fried them to get that real Vic Market Taste.
Making donuts is easier than you might think but it does take patience as the dough needs to rest for 1 ½ hours before being rolled and fried. To get the perfect donut shape I have used an egg ring and a metal piping attachment, but feel free to use whatever you have in your kitchen. You could even get creative and make braided donut sticks or spread chocolate ganache on top instead of cinnamon. Be sure to make sure your oil isn’t too hot otherwise you’ll have burnt donuts with raw insides. If you have a thermometer, the temperature should be about 180C. Or you could be rebel like me and just wing it based on the bubbling of the donut!
If you have found yourself licking the screen then please get a copy of ‘Sweet Baking with Cassava Flour’. I’d love to hear about your adventures using different flours!
I was not paid to write this eBook, nor will I receive any money from its publication (because it’s FREE!). I was generously supplied two bags of Cassava Flour from my Australian
distributor, Pantry Innovations, however testing these delicious recipes took many more. Sadly, I had to taste test them all! All the opinions and recipes in this eBook are my own. The recipes and images are property of Mummy Made.It. If you would like to use/share a recipe, please contact me and I can provide the appropriate files for you.
This eBook does contain affiliate links to both the Australian (Pantry Innovations) and US (Otto’s Naturals) distributors, so if you choose to buy some Cassava Flour I will receive a small commission. This will help me to purchase more Cassava Flour and come up with more delicious recipes. If you live outside these areas, please contact Otto’s Naturals to find your local distributor.
- 1 Cup Cassava Flour
- 1 Tablespoon Sugar (coconut, maple etc.)
- 1 teaspoon dried, instant Yeast
- Pinch Salt
- 1/4 Cup plus 1 Tablespoon Milk (of choice)
- 2 Tablespoons Coconut Oil
- 1 Egg
- Extra Sugar and Cinnamon for dusting
- Combine the flour, sugar, yeast and salt in a bowl. Make a well in the centre.
- In a small saucepan, place the milk and coconut oil and warm over a low heat until the coconut oil has melted and the milk is warm to touch. This should not boil or bubble. Add the egg and lightly whisk.
- Pour the wet ingredients into dry ingredient well and stir until combined. The mixture will be sticky.
- Knead the dough; either by hand or using the hook attachment on a kitchen stand mixer until the dough is smooth and shiny (2-5 minutes). Place the mixture in a greased bowl and cover with a cloth. Place in a warm area to rise for 1 1/2 hours.
- Knead again on a greased surface for 2 minutes or until smooth and then roll out the dough until it’s 1cm thick.
- Use an 8cm round cutter (I used an egg ring) to cut out donut shapes. Cut out as many shapes as will fit on the dough and then reroll the remains and cut more. The left over dough can be used to make extra donut holes. Use a 3.5cm round cutter (I used a piping tip) to cut out centres. Place the donuts and holes on a piece of baking paper and leave to rest for 15 minutes.
- Combine extra sugar and cinnamon on a small bowl or plate. Heat oil in medium sized saucepan to 180°C. If you don’t not have a thermometer be like me and just wing it. Allow 5-10 minutes for the oil to heat up over a medium temperature. The oil is ready when the donut floats to the top and the oil bubbles when the donut is added. Use a donut hole as a tester.
- Place the donuts and holes in the oil and cook, for approximately 60-90 seconds on one side and then flip and cook for a further 60-90 seconds. The donuts should be a golden colour on each side. The time will vary according to the size of the donuts and the temperature of the oil. If the oil is too hot the donuts will be dark on the outside and uncooked in the middle. Do not over crowd the saucepan with the donuts, 1 or 2 at a time is enough.
- Roll the donuts in the cinnamon sugar and serve.