Russell Hobbs 24620-56 Quick Manual page 5

Donuts
(Makes approx. 24)
• 170 g plain flour
• 110 g caster sugar
• 7 g baking powder
• 2 g salt
• 120 g unsalted butter, softened
• 1 large free range egg
• 175 ml whole milk
1. Mix the flour, sugar, baking powder and salt together then sift into a bowl.
2. Mix together the butter, egg and milk then mix this with the dry ingredients. Beat until smooth. The
mixture is best used at room temperature.
Basic Cupcakes
(Makes approx. 25)
• 120 g caster sugar
• 120 g unsalted butter, softened
• 2 large free range eggs
• 7 ml vanilla extract
• 120 g self raising flour, sifted
1. Add the butter and sugar to a bowl and beat them together until their colour has become paler and
they have nearly doubled in size. Add the vanilla.
2. Lightly mix the eggs together. Add them in stages to the butter and sugar whilst whisking
continuously until well combined each time. Continue until all the egg has been added.
3. Fold the flour gently into the egg mixture until thoroughly mixed. Don't over mix.
Variations
Chocolate: reduce the flour to 110g and add 20g of cocoa powder
Lemon: replace the vanilla with the zest of 1 lemon finely grated
Basic Waffles
(Makes approx. 4)
• 170 g plain flour
• 15 g baking powder
• 2 g salt
• 30 g caster sugar
• 2 large free range eggs
• 250 ml whole milk
• 5 ml vanilla extract
1. Sift the flour, salt, baking powder and sugar into a bowl.
2. Separate the egg yolks and whites and combine the egg yolks, milk and vanilla in a separate bowl.
Thoroughly mix this into the dry ingredients.
3. Whisk the egg whites until soft peaks are formed. Carefully fold them into the mixture keeping as
much air in the mix as possible. The mixture is best used at room temperature.
Gluten Free Waffles
• 280 g gluten free plain flour blend
• 15 g baking powder
• 2 g salt
• 60 g caster sugar
• 2 large free range eggs
• 200 ml whole milk
• 2.5 ml vanilla extract
Follow the method for Basic Waffles.
(Makes approx. 4)
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