Prep
rise (2h, 45m)+10 minsBake
4 minsServes
8Difficulty
Hard About
You will never believe these delicious doughnuts were made in an air fryer! They are just as delicious as their deep-fried cousins, with crisp exterior and super soft, fluffy and pillowy texture inside. Covered in cinnamon sugar for an extra crunch and flavour, they are impossible to say no to!
HOW TO MAKE THIS RECIPE
Place the flour, sugar, salt and nutmeg in a large bowl of a standing mixer and stir to combine. Add an egg, milk, 40 g of melted and cooled butter and the yeast. With the mixer running on low, bring the ingredients together, until they start to form a dough. Increase the speed to medium, and mix until the dough no longer sticks to the sides of the bowl, about 3-5 minutes. You can also knead the dough by hand, but it will take longer. If kneading by hand, transfer the dough into a clean work surface and knead for about 10- 15 minutes, until it is smooth and elastic.
Transfer the dough into a large, lightly greased bowl. Cover and let it rest until it has doubled in size, about 2 hours
Dust the work surface with flour, then transfer the dough onto it. Using the rolling pin, roll the dough to about 1 inch thickness. Make sure not to roll the dough too thin, as it will make the doughnuts flat. Using the doughnut cutter or pastry cutting rings (medium and small one), cut the doughnuts out from the dough. Re-roll any leftover dough and repeat until you have used all the dough. Transfer the doughnuts into a large baking sheet lined with some parchment paper, brush with the additional 40 g of melted butter, and leave them to rest for 45 minutes.
When ready, preheat an air fryer to 180°C. Lightly grease the basket/ heated plate and gently place the doughnuts inside (fry 2-4 doughnuts at a time, depending on the size of your basket). Fry for 4 minutes, or until golden, then remove from an air fryer.
Combine the sugar and cinnamon in a large bowl. Brush the still warm doughnuts with any remaining melted butter, then toss them in cinnamon sugar. Enjoy!
Ingredients – 8 items
1
For the dough:
strong white bread flour
Or plain flour
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Salt
Ground nutmeg
Large eggs
Whole milk
Fast-action dried yeast
Butter, melted
Plus additional 40 g (melted) for brushing the doughnuts
For the cinnamon sugar:
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Ground Cinnamon
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
🌏 WORLD BAKING MONTH COMPETITION 🎁
Day one is already behind us bakers and we`ve got A LOT more baking to do for the next 30 days...
So to help you all out, we thought we`d give away ONE top-of-the-range KitchenAid mixers!
To enter, all you have to do is:
1) Follow us @welovebakinguk
2) Tag three friends in the comments!
Competition closes 30th May. T&Cs apply. Link in bio.
GOOD LUCK!
A savarin-style pear and cinnamon cake...
This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
Mille-Feuille might be the prettiest dessert going, but just like a sunset, their beauty is gone before you know it!
(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
We could just fancy being tucked in under that crispy puff pastry sheet!
When`s the last time you had one of these?
Recipe coming next week...
We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
A picture-perfect cake tower, this delicate and airy sponge is bursting with summer`s juiciest berries and scattered with crystallized rose petals...
In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
You don`t have to be a baking extraordinaire to whip up these sweet, soft Biscoff Swirls, in fact, so long as you can turn an oven, they`re basically a doddle.
Though you don`t have to tell your friends and family that... recipe in bio!
Our Products
View all products
