Cook: 15 minutes

Serves: 10

Special doughnut baking trays are great if you have them, if not you can simply roll the dough into a ball and make a hole in the middle. You can substitute the almond milk for soya, coconut, rice or oat milk — or even cow’s milk if preferred. Depending on which milk you use, you may need to add a little extra flour to reach the right consistency. Aim for a stiff mixture to produce perfect doughnuts.

Method

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Ingredients

Name: Baked coffee doughnuts
Prep time: 30 min
Cook time: 15 min
Yield: 10
Ingredients: For the doughnuts:; 2 tbsp instant coffee granules; 185g plain flour; 1 tsp baking powder; ¼ tsp salt; ¼ tsp ground nutmeg; 1 large egg; 150g caster; 60ml almond milk; 2 tsp lemon juice; 40ml vegetable oil; 1 tsp vanilla extract; ; For the glaze:; 60ml warm almond milk; 1 tbsp instant coffee granules; ½ tsp vanilla extract; 285g icing sugar, sieved; Topping: 150g chocolate sprinkles

For the doughnuts:

2 tbsp instant coffee granules

185g plain flour

1 tsp baking powder

¼ tsp salt

¼ tsp ground nutmeg

1 large egg

150g caster

60ml almond milk

2 tsp lemon juice

40ml vegetable oil

1 tsp vanilla extract

For the glaze:

60ml warm almond milk

1 tbsp instant coffee granules

½ tsp vanilla extract

285g icing sugar, sieved

Topping: 150g chocolate sprinkles