Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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Mini Doughnut Bites
Try these delicious gluten free doughnut bites – great served hot or cold dunked into jam or custard!
-
Cook: 10 mins
Prep: 20 mins - 16
- Easy
- Suitable for home freezing
Go back
Mini Doughnut Bites
Try these delicious gluten free doughnut bites – great served hot or cold dunked into jam or custard!
-
Cook: 10 mins
Prep: 20 mins - 16
- Easy
- Suitable for home freezing
Ingredients
| 150g Juvela Gluten-Free White Mix | |
| Pinch of salt | |
| Pinch of mixed spice | |
| 50g butter | |
| 25g caster sugar | |
| 1 medium egg, lightly beaten | |
| 50-75ml milk | |
| Oil for frying | |
| Extra caster sugar for dusting |
Method
- In a large bowl, combine the Mix, salt and mixed spice. Rub in the butter to resemble breadcrumbs.
- Add the caster sugar and stir in the egg and sufficient milk to make a soft but not sticky dough (you may not need all the milk).
- Knead lightly for a couple of minutes on a surface lightly dusted with Mix.
- Divide the dough into bite-size pieces and shape into balls.
- Heat the oil over a medium heat for about a minute and fry a few doughnuts at a time in the oil for 2-3 minutes, turning once during cooking to coat evenly.
- Drain thoroughly and toss in caster sugar.
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