First of all I thought it was only fair, and right, and proper, that doughnuts got a look in on this Christmas malarky.
Every other baked good seems to be able to get it’s tinsel on, but so far (please correct me if I am wrong) I have yet to see a festive doughnut . . . until now!
The flavours here are subtle – dried fruit, lemon zest and little nuggets of marzipan nestled in a simple cake.
I wanted to stay as true to an original Stollen as possible. It was tempting to throw in a little bit of spice – such as cinnamon, ground cloves, mixed spice etc – but none of the Stollen recipes I consulted used such things.
The cake itself is dense and almost doughy without being heavy at all. Almost like a fried doughnut, but without the crispy outer.
I added in some white teff flour as it seems to be one of the flours I reach for most at the moment (white teff is much milder in flavour than the brown version and therefore I feel it is more versatile), however if you don’t have any then buckwheat or sorghum would be great alternatives, or you could just use more rice flour (although I am not sure exactly how that would affect the texture). I would avoid any flour that is really strongly flavoured – like chickpea – the flavours are delicate and I always find that you need strong flavours to overpower the bean flour flavour that has a tendency to linger.
I love the fact that every mouthful is different and I think these are a great alternative to the bread based version.
If you don’t have a doughnut pan the batter would be equally as delicious baked in cupcake form – mini or otherwise!
Baked 'Stollen' Doughnuts
- 37ml rapeseed oil
- 80g golden caster sugar
- 50g brown rice flour
- 20g white teff flour
- 35g potato flour
- 15g arrowroot
- 3/4 tsp gluten-free baking powder
- 1/4 tsp xanthan gum
- 1/8 tsp salt
- pinch of baking soda
- 3 tbsp unsweetened apple puree
- 1 tsp vanilla extract
- zest of 1/2 a small lemon
- 62ml warm water
- 20g dried cranberries
- 20g raisins
- 40g marzipan, cut into small pieces
- powdered sugar fo dusting, optional
- Pre-heat the oven to 180 Celsius/160 fan/350 Fahrenheit. Grease a doughnut tin well (I like to use the spray oil).
- In a bowl combine the sugar, flours, potato starch, arrowroot, baking powder, xanthan gum, salt and baking soda, making sure there aren’t any lumps.
- Add the oil, apple puree, vanilla, lemon zest and warm water and mix until it forms a batter.
- Stir in the cranberries, raisins and chopped marzipan.
- Fill each doughnut indentation approximately three quarters full with the batter.
- Bake for 15 minutes, approximately, until risen and golden brown. A skewer inserted in the the batter should come out clean.
- Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar if desired.
- Best eaten on the day of baking. The doughnuts can also be eaten slightly warm.
© The Pink Rose Bakery 2015