Gluten Free Baked Nectarine Doughnuts

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• 

  Step 1

  Preheat oven to 160 deg C, fan assisted (370 deg F)
  Lightly spray doughnut pan with non-stick cooking spray

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  Step 2

  In a bowl beat the eggs, buttermilk, vanilla essence and oil together until you get a foamy mixture
  In a separate bowl, add the sieved dry ingredients to the sugar and mix
  Gradually pour foamy mixture into dry ingredients and stir until mixture is combined
  Stir pureed nectarine in to mixture
  Pour mixture into greased doughnut pan until each cavity is 3/4 full (I prefer to use a piping bag to fill each cup more evenly and cleanly)
  Bake in preheated oven for 10-15 mins or until doughnut springs back when lightly pressed

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  Step 3

  Turn out onto baking rack and leave to cool

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  Step 4

  In a bowl add the sieved icing sugar to the blended raspberries
  Whisk all of the ingredients together until you have a smooth paste
  Pour into a small, shallow bowl
  Dip doughnut into raspberry glaze, shake off any excess

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  Step 5

  Sprinkle white chocolate sprinkles onto icing
  Leave to set

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Stat R. 16th January 2014

This is just all too perfect! Thank you!

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