Ingredients
500 g plain flour
6 g salt
9 g baking powder
14-12 teaspoon ground nutmeg
220 g shortening (I used half butter and half margarine)
2 eggs
250 g sugar
250 ml milk
1 teaspoon vanilla essence
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
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Aluminum-free baking powder — no metallic taste in baked goods
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
Aluminum-free baking powder — no metallic taste in baked goods
Powdered cream for shelf-stable cooking — sauces, baking, camping
Intense raspberry flavor and color — buttercream, macarons, chocolate
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sift flour with salt, baking powder, cinammon and nutmeg. melt the shortening in a small bowl in the microwave and allow to cool. in a large bowl, beat the eggs until foamy and gradually add the sugar while beating constantly. add the milk alternately with the melted shortening and then add the vanilla essence. add the flour mixture and beat until combined. cover and chill in fridge for around 30 minutes until dough is firm. grease a doughnut pan with 12 holes carefully. pre-heat oven to 200 degrees celcius (450 f) with the fan-forced option on. carefully spoon the cool dough into a large piping bag with a large plain nozzle and pipe a ring of dough into each hole. you can just use a small spoon to fill the doughnut pan but it takes ages and isn't as even. i used a disposable bag, filled it then snipped a hole at the end to pipe the mixture. bake for around 10 minutes or until doughnut has risen and is lightly browned. turn out onto a wire-rack to cool. ice with chocolate glaze, doughnut icing (e.g.recipe # 179685 ) or dip in half a cup of melted butter and then toss in a cup of sugar mixed with a teaspoon of cinammon.