Instructions

1. Preheat the oven to 200°C. Brush the doughnut tin with plenty of rapeseed oil.
2. Combine the flour, sugar, baking powder and salt in a bowl.
3. Combine the milk and the lemon juice in a small bowl and stir.
4. Melt butter.
5. Add the milk, lightly beaten egg, vanilla essence and melted butter to the dry ingredients and combine. Pour the mixture in to reach halfway up the sides of the cavities. Piping the mixture into the cavities will make your life easier. Bake at the bottom of the oven for about 6-8 minutes.
6. Allow the doughnuts to cool for a few minutes, then remove them from the tray. Brush each cavity with the melted butter as you remove the doughnuts.

7. 3 topping suggestions:

8. Cinnamon and sugar:

9. 45 g Siúcra granulated sugar
10. 1-2 tsp ground cinnamon
11. 50 g butter, melted
12. Combine the sugar and cinnamon
13. Brush the doughnuts with some butter while they’re still warm and dip them in the sugar

14. Icing and crushed peppermint rock:

15. 120 g Siúcra icing sugar
16. 1-2 tsp water
17. 70 g crushed peppermint rock
18. Mix together the icing sugar and water to make a smooth icing
19. Dip the doughnuts in the icing and decorate with crushed peppermint rock

20. Gingerbread icing:

21. 120g Siúcra icing sugar
22. 1-2 tbsp water
23. 2 tsp gingerbread spice
24. Mix together the icing sugar and water to make a smooth icing
25. Mix 2 tsp gingerbread spice into the icing
26. Spread the icing over the doughnuts