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Baked 'chai' doughnuts with a cinnamon glaze

Name: Baked 'chai' doughnuts with a cinnamon glaze
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Ingredients: 6 spray(s) Calorie controlled cooking spray; 150 g Plain White Flour; 25 g Light Brown Sugar; 0.25 teaspoons, level Baking powder; 0.25 teaspoons, level Bicarbonate of Soda; 1 pinch Salt; 1.5 teaspoons, level Ground Cinnamon; 8 g Cardamom Pods seeds from 8 pods, crushed; 0.5 teaspoons, level Ground Nutmeg; 0.125 teaspoons, level Cloves, Whole or Ground; 100 ml Skimmed Milk; 1 medium, raw Egg, whole, raw; 30 g Low Fat Spread melted; 0.5 teaspoons, level Vanilla Extract; 1 teaspoons Asda Cider Vinegar; 4.5 teaspoons, level Icing Sugar; 0.25 teaspoons, level Ground Cinnamon

SmartPoints® value per serving

Total Time

27 min

Prep

15 min

Cook

12 min

Serves

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 teaspoons, level

Bicarbonate of Soda

¼ teaspoons, level

Salt

1 pinch

Ground Cinnamon

1½ teaspoons, level

Cardamom Pods

8 g, seeds from 8 pods, crushed

Ground Nutmeg

½ teaspoons, level

Cloves, Whole or Ground

⅛ teaspoons, level

Skimmed Milk

100 ml

Egg, whole, raw

1 medium, raw

Low Fat Spread

30 g, melted

Vanilla Extract

½ teaspoons, level

Asda Cider Vinegar

1 teaspoons

Icing Sugar

4½ teaspoons, level

Ground Cinnamon

¼ teaspoons, level

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a 6-hole doughnut tin with cooking spray.
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.
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.
Make the glaze: stir together the icing sugar, 1 tbsp water and the cinnamon until smooth.
Once cool, dip the doughnuts in the glaze and return to the cooling rack to set – this will take about 10 minutes.

Notes

Yes, the doughnuts in the picture have an extra glaze. Our food stylist mixed 1 tbsp icing sugar with 1 tbsp water and a couple of drops of brown food colouring (but you could mix equal amounts of red and green), then drizzled it over in a zigzag motion. This adds 1 SmartPoint per doughnut, but it looks so great, we couldn’t resist!

Baked 'chai' doughnuts with a cinnamon glaze

Ingredients

Instructions

Notes

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