Simple air fryer doughnut recipe makes sweet treats in five minutes
The four-ingredient doughnuts are perfect for an after-dinner treat or just for when you fancy something sweet. They're also so easy to make - you don't even need to make the batter!
Doughnuts are a beloved treat for many, but not everyone dares to try making them at home. The thought of deep-frying, even with ready-made dough, can be intimidating and costly. But fear not, as Candice Bannister, baking guru and owner of Candy's Cupcakes, has shared an easy-peasy recipe using an air fryer and just four ingredients.
Her 'cheat' method uses ready-made batter to create a plain doughnut base, topped off with a luscious Lotus Biscoff spread. The result? A dessert that's as simple as it is scrumptious.
Air fryer doughnut recipe
Ingredients
Premade dough (must be suitable for doughnuts)
50g granulated sugar
Two tablespoons melted butter
Two tablespoons of biscoff spread (or similar)
Method
Start by preheating your air fryer to 190C and preparing the dough. Divide it into small, equal chunks to form each doughnut.
Next, flatten the dough and use a small lid or round object to cut out the middle of each piece, creating that classic doughnut ring shape.
Arrange the mini doughnuts in a single layer in the air fryer, ensuring there's plenty of space between each one for even cooking, reports the Express.
Fry the doughnuts at 180C for about four minutes until they're golden brown, flipping halfway through to ensure they're evenly cooked. You might need five minutes to get them just right, but be careful not to overcook them or they'll burn.
Once they're done, melt the Biscoff spread in the microwave until it's soft.
Then, gently dip each cooked doughnut into the gooey spread and finish with a dusting of sieved icing sugar.
If you fancy a change, why not swap the Biscoff spread for Nutella, another chocolate spread, or even jam for a fruity alternative?
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mirror
44 minutes ago
- Daily Mirror
Shoppers urged to check eggs for one small detail to avoid risk of salmonella
Shoppers are being urged to look out for one small detail on their egg cartons to avoid the risk of salmonella, particularly if they are eating them raw or lightly cooked Eggs are a must-have in the weekly grocery haul, versatile enough for a quick scramble or fry-up to crafting elaborate soufflés, bakes or puddings. However, consumers are being urged to check their eggs for a crucial detail to sidestep the threat of salmonella, particularly if they're keen on consuming them raw or undercooked. The vital tip is to scout for the red British Lion symbol, which adorns over 90% of eggs retailed in the UK. highlights that this emblem signifies inclusion in the British Lion scheme, hailed as one of the nation's top food safety initiatives. Eggs bearing this mark come from hens immunised against salmonella. The entire journey of these eggs, from farmyard to store shelf, adheres to stringent safety protocols as part of the British Lion Code of Practice. This code guarantees traceability, cleanliness, and security at each phase. Since its inception in 1998, the scheme has seen the sale of more than 200 billion British Lion eggs, and it has "drastically reduced" the incidence of salmonella in UK eggs, reports the Express. Food Standards Scotland advises that at-risk groups such as little ones, expectant mothers, and the elderly can confidently eat raw or gently cooked hen eggs, provided they bear the British Lion stamp or originate from the Laid in Britain scheme. The agency's official information states: "People in these groups can eat raw or lightly cooked UK hen eggs or foods containing them as long as the eggs are produced under the Lion Code with a British Lion mark or under the Laid in Britain egg assurance scheme." These instructions apply to delectable options like mayonnaise, soufflés and tiramisu. Yet, if eggs do not fall within these certified schemes, or if there is any uncertainty, it is recommended that they be fully cooked, particularly for those who are more susceptible. Food Standards Scotland has also issued caution, advising against consuming eggs beyond their best before date, typically a maximum of 28 days post-laying, due to escalating risk of bacterial contamination. Beyond this time frame, the chances of bacterial growth climb significantly. It's crucial to note that the British Lion accreditation applies solely to hen eggs. The guidance specifies that duck, goose, or quail eggs, which are known for higher salmonella risks, should never be eaten raw or lightly cooked and require thorough cooking. British Lion-branded eggs are widely stocked across key retailers such as Tesco, Asda, Sainsbury's, Morrisons, Aldi, Lidl, and Waitrose.
Daily Mirror
5 hours ago
- Daily Mirror
Mary Berry's 'secret' to poaching an egg gets 'perfect oval shape' every time
Poached eggs are a delicious breakfast option but can be tricky to get right - luckily, Mary Berry has shared her top tips for getting the 'perfect oval shape' every time Poached eggs are not just a healthy option for breakfast; they're also delectably appetising, but the prospect of making them can intimidate some due to the finesse required in the cooking process. Getting the technique down might appear straightforward – just boiling water, right? But achieving that perfect shape can be fiddly as the egg can disintegrate if the heat or timing is even slightly off-kilter. Yet, culinary queen Mary Berry has divulged her own method for ensuring poached eggs turn out with a "perfect oval shape" without breaking into a sweat. In her recipe for Eggs Benedict, Mary let slip that a splash of vinegar in the pan ensures the egg whites set rapidly and maintain their buoyant form, reports the Express. She said: "The secret to a poached egg is boiling water with a dash of vinegar in it." Simply start by bringing a pot of water to the boil on the hob. Lower the heat until you've got a simmer going then introduce a modest splash of vinegar to the mix. Cracking the egg into a ramekin or cup first makes it simpler to transfer it into the water. Stir the simmering water to create motion before adding the egg. Mary explained: "Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape." After placing the egg into the spiralled water, just allow it to poach to perfection. Mary explained: "Don't panic when first tipping an egg into the poaching water. The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper." Once submerged, allow the egg to poach for three to four minutes, ensuring the white sets properly while keeping an eye on the pot so the water remains at a gentle simmer rather than bubbling aggressively. "If the water starts to bubble again, turn it down to stop it from disrupting the egg's shape." Mary advised, emphasising the need to maintain control of the cooking temperature. Afterwards, using a slotted spoon, gingerly remove the egg from the water, letting any excess moisture drip onto kitchen paper. She assured that with this method, the poached eggs ought to "look perfect" and are ready to be savoured atop a slice of buttery toast, or if one fancies, to attempt her benedict florentine recipe at home. "I think it is the perfect breakfast, just to die for!" she added, with evident enthusiasm for the dish.
Daily Mirror
6 hours ago
- Daily Mirror
'Simple and cheap' food hack helps peace lilies live 'for decades'
David Denyer, who is based at Eflorist and has won Chelsea Gold Medals and Best in Show titles, explained that peace lilies require a certain nutrient to aid growth A flower expert has shared some insider knowledge on making peace lilies look their best. Horticultural expert David Denyer, who's graced television screens on Gardeners' World, divulged a handy tip about these popular houseplants. "Many people may be unaware, but peace lilies require potassium to aid with their growth," said David, who is a florist at Eflorist with an impressive track record of Gold Medals and Best in Show accolades at the prestigious Chelsea Flower Show. He added: "So using a banana peel is a unique way to help with this." However, he was quick to clarify that there's a "genuine method" to employing a banana peel for boosting peace lily growth, which doesn't involve simply burying it in the soil. David said: "To make some potassium-rich fertiliser, put some banana peel in a jar of water, and leave it to sit for at least a day or two - the longer the better! "Don't hold back on the amount of banana peel you use, as the more you add, the more potassium-rich the water will become." After the steeping period, Denyer advised to "drain the water into a fresh jug and dispose of the banana peel". He then instructed: "Then, dilute the banana peel water with some fresh water and use this liquid to water your peace lily." David assured garden lovers that utilising banana water biweekly "it will help to keep the nutrients in the soil rich and promote growth". He stressed the necessity of adhering to his specific instructions to avoid potential problems, reports the Express. "Just throwing some banana peel in the soil could attract pests and insects, who may end up eating the plant, and cause it to die faster," Denyer warned. He emphasised that when adopting this method, it's crucial to maintain regular care for the plant, including weekly watering. Further care involves positioning the houseplant where it receives indirect sunlight and removing any wilted leaves or spathes. The Royal Horticultural Society (RHS) explained: "Deadheading is the term used for the removal of fading or dead flowers from plants." Denyer recommended routine upkeep of the peace lily and suggested that incorporating the biweekly banana water trick will "keep it healthy". With a smile, David pointed out that bananas can be purchased for as little as 16p, branding the technique a "simple and cheap hack" to experiment with. He concluded: "Peace lilies typically live for three to five years, but with the right care, they can thrive for decades."
