• 3/4 cup ( 90 g ) besan < / span> farine de pois chiche
  • 3 cuillère à soupe < / span> fecule de corn or buttercup field or more besan, you may need a spoon to Supplementary water soup with the besan
  • 2 Soup Cuillère à Soupe > farine d ‘request or use more besan
  • 1/4 càc ( 0.25 tea ) sel
  • Zeste de moitié du entier pour zester un citron, ou citron vert entier
  • 1 càc lever en poudre divisé
  • 1/4 tsp ( 0.25 càc ) of bicarbonate of soda.
  • Preparation

  • Preheat the oven to 200°C. Grease the donut mold well. Also, have 2 baking sheets (bigger than the pan) ready.
  • In a blender, combine flour, starch, Almond flour, salt, 1/2 tsp baking powder and zest.
  • Add the wet ingredients and mix until the sugar combines and the dough have joined smooth. You don’t want to add more than 2/3 cup liquid (water and lemon juice). You can also mix them in a bowl. The batter should look like pancake batter on the thin side.
  • Now add the rest of the baking powder and baking soda and combine a few Pulse or mix well with a spoon. Let the mixture stand for a minute so that it becomes slightly foamy. The lemon and baking powder react to make the batter fluffy.
  • Pour into prepared donut pan. Do not fill more than 2/3 of the height. Place the donut mold on a baking sheet. Place another baking sheet on top. This creates a chamber where some of the steam stays as it cooks, instead of escaping.
  • Bake for 11 minutes, then remove top Foil and cook for another 4 to 5 minutes. 15-16 minutes total.
  • Take out the pan and let it sit for a minute, then tap on it to release the to remove donuts. Let the donuts cool completely for 15 minutes. Then glaze and let the glaze sit for a few minutes, then serve. If not serving immediately, store in an airtight container for the day.
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