Baked 'chai' doughnuts with a cinnamon glaze
6
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 6 • Difficulty: Easy
Spices add sweetness without the SmartPoints. It’s that simple. And you get a new flavour sensation into the bargain!
Ingredients
Calorie controlled cooking spray
6 spray(s)
Plain White Flour
150 g
Light Brown Sugar
25 g
Baking powder
¼ teaspoon(s), level
Bicarbonate of Soda
¼ teaspoon(s), level
Salt
1 pinch
Ground Cinnamon
1½ teaspoon(s), level
Cardamom Pods
8 g, seeds from 8 pods, crushed
Ground Nutmeg
½ teaspoon(s), level
Cloves, Whole or Ground
⅛ teaspoon(s), level
Skimmed Milk
100 ml
Egg, whole, raw
1 medium, raw
Low Fat Spread
30 g, melted
Vanilla Extract
½ teaspoon(s), level
Asda Cider Vinegar
1 teaspoon(s)
Icing Sugar
4½ teaspoon(s), level
Ground Cinnamon
¼ teaspoon(s), level
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 6-hole doughnut tin with cooking spray.
2
Put the flour, sugar, baking powder, bicarbonate of soda, salt and spices in a large bowl. Stir to combine and make a well in the centre.
3
In a jug, stir together the milk, egg, melted spread, vanilla extract and cider vinegar. Gradually pour into the flour mixture, stirring constantly to prevent lumps. Spoon into a piping bag fitted with a plain nozzle and pipe into the prepared tin, filling each hole two-thirds full. Bake for 10-12 minutes or until risen and golden, then transfer the doughnuts to a cooling rack to cool completely.
4
Make the glaze: stir together the icing sugar, 1 tbsp water and the cinnamon until smooth.
5
Once cool, dip the doughnuts in the glaze and return to the cooling rack to set – this will take about 10 minutes.
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