Cinnamon and Vanilla Doughnuts
- 1 1/2 å¡alica integralnog braå¡na
- 1/2 å¾liäice soli
- 1 å¾liäica praå¡ka za pecivo
- 1/2 å¾liäice sode bikarbone
- 1 å¾liäica cimeta
- 2 bjelanjka
- 2 å¾ice kokosovog ulja otopljenog
- 4 å¾lice meda
- 1 å¾liäica ekstrakta vanilije
- 1/2 å¡alice + 4 å¾lice mlijeka (sojinog ili nemasnog kra
- å arene mrvice za posipanje.
- 2 å¾lice kokosovog ulja
- 2 å¾lice odmaå¡ä‡enog gorkog kakaa
- 2 å¾lice muscovado å¡eä‡era
- 4 å¾lice mlijeka
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Zagrijte pecnicu na 180C. Nauljite protvan za krafne.
- U posudi izmiješajte suhe sastojke - brašno, sol, prašak za pecivo, sodu bikarbonu, cimet.
- U odvojenoj posudi izmiksajte bjelanjke. Dodajte otopljeno ulje, med, vaniliju i na kraju mlijeko. Lagano izmiješajte pjenjacom.
- Umiješajte mokre sastojke u suhe.
- Smjesu stavite u dresir vrecicu za punjenje ili plasticnu vrecicu kojoj ste odrezali vrh. Napunite kalupe za krafne do pola.
- Pecite 14-17 minuta, dok se krafne ne zarumene.
- Izvadite protvan iz pecnice i ostavite da se krafne ohlade 5 minuta.
- Istresite krafne iz protvana i umocite u cokoladni preljev. Ukrasite po želji.
- Zagrijte ulje i muscovado na srednje jakoj vatri dok se Å¡ecer potpuno ne rastopi.
- Umiješajte kakao prah, te iskljucite vatru. Dodajte mlijeko i miješajte dok preljev ne postane gladak. Dodajte još mlijeka ako je preljev pregust.
Piping the batter into the doughnut pan requires precision to ensure the rings remain hollow in the center rather than sealing shut during baking. Fill the molds only halfway. Using a piping bag or a heavy-duty plastic bag with the corner snipped off prevents overfilling and maintains the classic shape.
Adapting for Dietary Needs
Baking without traditional dairy or eggs alters moisture retention and crumb structure. Coconut oil replaces butter while maintaining fat content necessary for tenderness. Honey provides liquid sweetness that interacts differently with starches than granulated sucrose. Liquid sweeteners brown faster due to fructose content. Monitor the oven closely during the final minutes to prevent scorching. Plant-based milks such as soy or oat milk function as direct replacements for dairy in both the batter and the chocolate glaze.Judging Doneness Without a Thermometer
Visual and tactile cues determine when the baked rings finish cooking without relying on internal temperature probes. Bake the batch at 180C for 14 to 17 minutes. The exterior turns lightly golden and springs back immediately when pressed gently with a fingertip. Letting the baked goods rest inside the pan for precisely 5 minutes allows the interior structure to set before inversion. Dipping the warm rings directly into the warm muscovado and cocoa glaze secures a smooth coating.
