Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF
Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys pumpkin spiced mini donut balls, gf df ef sf nf. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have vickys pumpkin spiced mini donut balls, gf df ef sf nf using 22 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF:
  1. Prepare 1 tbsp ground flaxseed
  2. Make ready 2 tbsp warm water
  3. Take 60 ml coconut milk
  4. Prepare 1/4 tsp apple cider vinegar
  5. Get 240 grams gluten-free / plain flour
  6. Prepare 1/4 tsp xanthan gum if using GF flour
  7. Prepare 2 tsp baking powder
  8. Take 1/4 tsp baking soda / bicarb of soda
  9. Take 1/2 tsp salt
  10. Make ready 3/4 tsp cinnamon
  11. Take 1/4 tsp ground ginger
  12. Take 1 pinch ground nutmeg
  13. Get 1 pinch ground clove
  14. Make ready 100 grams sugar
  15. Get 2 tbsp sunflower spread / butter
  16. Make ready 1 tsp vanilla extract
  17. Prepare 115 grams cooked pumpkin puree
  18. Get oil as required for deep frying
  19. Take Spiced sugar topping
  20. Make ready 100 grams sugar
  21. Take 2 1/2 tsp ground cinnamon
  22. Take 1/2 tsp ground nutmeg
Instructions to make Vickys Pumpkin Spiced Mini Donut Balls, GF DF EF SF NF:
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Fry off the balls 5 at a time and remove to the wire rack to cool slightly before rolling in the spiced sugar topping
  8. If you feel brave, when they've cooled you could pipe some jam or cream inside the holes…
  9. Great for party nibbles!

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