Doughnut Machine Recipes (2)(d) Fillings for Sweet Doughnuts
The basic recipes for the doughnut machine are very easy to adapt by adding all sorts of different ingredients.
As a general rule add 2 x 15 ml/2 tablespoons of filling per batch of mixture
Add the filling to the batter and mix well before filling doughnut moulds/rings/holes or doughnut wells
JAM strawberry or apricot are particularly good but any flavour will do
DRIED FRUIT sultanas raisins or currants are good standbys but try chopped apricots, dates,, pineapple, mango, blueberries glace cherries, sour cherries
FRESH FRUIT - mashed banana,grated eating apple with a touch of cinammon mashed strawberries raspberries poeaches apricots blackberries and cherries
CITRUS FRUITS add the finely grated rind of half a lemon or orange and 2 x 15 ml spoon (1 tablespoon) of the juice
STEWED FRUITS pureed apple, blackberry and apple any kind of tinned pie filling
NUTS finely chopped walnuts hazlenuts almonds pistachios. These can be used as the only filling or combined with other ingredients such as date and walnut cherry and almond chocolote chip and hazlenut
CHOCOLATE add chocolate chipes, white, plain or milk or for double choc doughnuts mix in 2 x 15 ml (2 tablespoons) drinkinking chocolate into the dry batter ingreidents before adding the liquid then add chocolate chips after adding the liquid
SPICES use 1 x 5 ml spoon (1 tablespoon) of spice for each batch of batter. Cinnamon can be used in doughnuts either as the only flavouring or mixed with some of the other ingredients aboe such as the pureed apple. Or try a mixture of lemon, sultanas and cinnamon. Ginger is good and works well with dried apricots fresh raspberries or chopped walnuts.
JELLY CRYSTALS these are now available sugar free and in a variety of flavours they make an excellent cupboard standby for instant colour and flavour for the doughnuts. Add 2 x 15 ml spoons (2 tablespoons) to the dry ingredients before adding the liquid. They can also be used in conjunction with fresh fruit for added texture and flavour
YOGHURT substitute an equal amount of flavoured yoghurt for the milk in the basic batter.
As a general rule add 2 x 15 ml/2 tablespoons of filling per batch of mixture
Add the filling to the batter and mix well before filling doughnut moulds/rings/holes or doughnut wells
JAM strawberry or apricot are particularly good but any flavour will do
DRIED FRUIT sultanas raisins or currants are good standbys but try chopped apricots, dates,, pineapple, mango, blueberries glace cherries, sour cherries
FRESH FRUIT - mashed banana,grated eating apple with a touch of cinammon mashed strawberries raspberries poeaches apricots blackberries and cherries
CITRUS FRUITS add the finely grated rind of half a lemon or orange and 2 x 15 ml spoon (1 tablespoon) of the juice
STEWED FRUITS pureed apple, blackberry and apple any kind of tinned pie filling
NUTS finely chopped walnuts hazlenuts almonds pistachios. These can be used as the only filling or combined with other ingredients such as date and walnut cherry and almond chocolote chip and hazlenut
CHOCOLATE add chocolate chipes, white, plain or milk or for double choc doughnuts mix in 2 x 15 ml (2 tablespoons) drinkinking chocolate into the dry batter ingreidents before adding the liquid then add chocolate chips after adding the liquid
SPICES use 1 x 5 ml spoon (1 tablespoon) of spice for each batch of batter. Cinnamon can be used in doughnuts either as the only flavouring or mixed with some of the other ingredients aboe such as the pureed apple. Or try a mixture of lemon, sultanas and cinnamon. Ginger is good and works well with dried apricots fresh raspberries or chopped walnuts.
JELLY CRYSTALS these are now available sugar free and in a variety of flavours they make an excellent cupboard standby for instant colour and flavour for the doughnuts. Add 2 x 15 ml spoons (2 tablespoons) to the dry ingredients before adding the liquid. They can also be used in conjunction with fresh fruit for added texture and flavour
YOGHURT substitute an equal amount of flavoured yoghurt for the milk in the basic batter.
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