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Gingerbread Actifry Doughnuts

Gingerbread Actifry Doughnuts

Ingredients

Doughnuts:

  • 125 ml (½ cup) milk
  • 30 g (2 tablespoons) butter
  • 1 small egg
  • 30 g (2½) tablespoons sugar
  • 225 g (1½ cups) flour
  • 1/2 teaspoon vanilla sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon crushed cloves
  • 1/2 teaspoon ginger powder
  • Pinch of salt
  • 7 g (2 teaspoons) dried yeast
  • 1 tablespoon vegetable oil (for cooking)

Sugar Coating:

  • 20 g (1½ tablespoons) butter (melted)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 20 g (1 teaspoon) brown sugar

Instructions

  1. In a pan, heat the milk and butter together, just until the butter starts to melt. Remove from the heat and allow the butter to completely melt.

  2. Pour the liquid into your bread machine and add all the other ingredients, then work the dough as per the manufacturer's instructions. If you do not have a bread machine, follow the instructions for my jam doughnuts (please bear in mind that the recipe calls for fresh yeast whereas this one uses dried, meaning that the preparation is a little different).

  3. Divide the dough into equal parts (around 10). Work each one into a round ball, flatten slightly and then using a round cutter smaller than the dough ball, cut out a hole in the middle (make it quite a large hole as it shrinks fairly substantially as the dough expands). Take the "holes" and remould to make more doughnuts.
  4. Place the doughnuts on a flat baking tray lined with baking paper, cover and let proof for another 45-60 minutes.
  5. Remove the rotary part of your Actifry, pour in the vegetable oil and let the machine run for a minute. Then, carefully place each doughnut inside the Actifry (you will need to cook them in batches). Cook the doughnuts until they are evenly browned, manually moving each one around and turning them over.
  6. Mix all the coating ingredients together and melt the butter. When the doughnuts are done, brush each one with some melted butter and dip them in the sugar mixture. The holes will have closed up further during cooking, so use something you can push into the doughnut to retain the hole as it cools (I use several icing bag nozzles but anything a similar shape will do). Snaffle those bad boys while they are still warm. Enjoy!

Recipe Notes

Disclaimer: I use grams to measure my ingredients. To help out my American readers, I've also included cup measurements. However, I've used online resources which have not been verified personally, so accuracy cannot be guaranteed.