Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF.
Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, vickys pumpkin spiced mini donut balls, gf df ef sf nf. It is one of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It's easy, it is fast, it tastes yummy. They're nice and they look wonderful. Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have vickys pumpkin spiced mini donut balls, gf df ef sf nf using 22 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF:
- {Get 1 tbsp of ground flaxseed.
- {Take 2 tbsp of warm water.
- {Get 60 ml of coconut milk.
- {Take 1/4 tsp of apple cider vinegar.
- {Make ready 240 grams of gluten-free / plain flour.
- {Get 1/4 tsp of xanthan gum if using GF flour.
- {Prepare 2 tsp of baking powder.
- {Make ready 1/4 tsp of baking soda / bicarb of soda.
- {Take 1/2 tsp of salt.
- {Take 3/4 tsp of cinnamon.
- {Make ready 1/4 tsp of ground ginger.
- {Get 1 pinch of ground nutmeg.
- {Get 1 pinch of ground clove.
- {Get 100 grams of sugar.
- {Make ready 2 tbsp of sunflower spread / butter.
- {Get 1 tsp of vanilla extract.
- {Get 115 grams of cooked pumpkin puree.
- {Make ready of oil as required for deep frying.
- {Prepare of Spiced sugar topping.
- {Make ready 100 grams of sugar.
- {Get 2 1/2 tsp of ground cinnamon.
- {Take 1/2 tsp of ground nutmeg.
Steps to make Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF:
- Mix the flaxseed with the water and in another bowl, mix the milk with the vinegar. Set both aside. Mix the ingredients for the spiced sugar topping together and set it aside too.
- Mix together the butter and sugar then add the wet flax to it and beat in until the mixture is creamy. In another bowl, combine the flour, xanthan gum if using, baking powder, baking soda, salt and spices.
- Add to the creamed mixture the vanilla, pumpkin puree and milk and stir in. Add the flour mixture gradually and combine well. At the last addition of the flour mix bring the dough together adding more milk if too dry, then cover and chill for an hour.
- When ready, lightly flour a surface and press the dough out to a half inch thickness on it. Cut the holes out using a 1 inch cookie cutter and lay them on a lightly floured baking tray until you've used all the dough. You should get around 70 inch sized balls but of course you can make them bigger if you want to.
- Start to heat several inches of oil in a heavy bottomed pan over a medium low heat. Put a wire rack over a baking tray nearby to place the fried balls to drain. Heat the oil to 180C/365-370F.
- Test fry a few balls to make sure the temperature is ok and so you can adjust the cooking time. I fry mine for a minute then flip them over for another minute so they're golden all over but it's best to cut some open and check that they're cooked through especially if you make them larger.
- Fry off the balls 5 at a time and remove to the wire rack to cool slightly before rolling in the spiced sugar topping.
- If you feel brave, when they've cooled you could pipe some jam or cream inside the holes....
- Great for party nibbles!.
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