Sunbeam FPSBDML920 Manual De Instrucciones página 5

Banana Donuts
Makes: 10
Preparation: 5 minutes
Cooking: 12 minutes (6 minutes per batch)
This donut batter is best made just before making donuts. Un-iced donuts will keep in an
airtight container for up to 1 day.
1½ cups plain flour
½ cup sugar
1½ teaspoons baking powder
9 tablespoons butter, melted
2 medium overripe bananas, mashed
½ cup milk
1 egg, lightly beaten
Honey, heated, to serve
1. Preheat Donut machine. Combine dry ingredients in a large bowl. Make a well in the
center. Whisk in the butter, banana, milk and egg until mixture forms a smooth batter.
Transfer to a pitcher or fabric piping bag.
2. Spray machine with cooking oil. Fill bases of preheated donut rings with half of the batter.
Close lid and cook for 6 minutes or until donuts are golden and cooked. Use a non-stick
spatula to transfer donuts to a wire rack. Repeat with remaining batter to make 10 donuts
in total. Brush warm donuts with honey, if desired.
Chocolate Chip Donuts
Makes: 10
Preparation: 5 minutes
Cooking: 12 minutes (6 minutes per batch)
This donut batter is best made just before making donuts. Un-iced donuts will keep in an
airtight container for up to 1 day.
1½ cups plain flour
½ cup sugar
1½ teaspoons baking powder
9 tablespoons butter, melted
¾ cup milk
1 egg, lightly beaten
½ cup milk chocolate bits
Cocoa powder, to dust
1. Preheat Donut machine. Combine dry ingredients in a large bowl. Make a well in the
center. Whisk in the butter, milk, egg and chocolate bits until mixture forms a smooth
batter. Transfer to a pitcher or fabric piping bag.
2. Spray machine with cooking oil. Fill bases of preheated donut rings with half of the batter.
Close lid and cook for 6 minutes or until donuts are golden and cooked. Use a non-stick
spatula to transfer donuts to a wire rack. Repeat with remaining batter to make 10 donuts
in total. Dust with cocoa powder, if desired.
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Raspberry & Coconut Donuts
Makes: 10
Preparation: 5 minutes
Cooking: 12 minutes (6 minutes per batch)
This donut batter is best made just before making donuts. Un-iced donuts will keep in an
airtight container for up to 1 day.
1½ cups plain flour
½ cup sugar
1½ teaspoons baking powder
9 tablespoons butter, melted
¾ cup coconut milk
1 egg, lightly beaten
¼ cup finely chopped fresh or thawed frozen raspberries
Raspberry jam, heated, to serve
¹⁄ ³ cup toasted shredded coconut, to serve
1. Preheat Donut machine. Combine dry ingredients in a large bowl. Make a well in the
center. Whisk in the butter, milk, egg and raspberries until mixture forms a smooth batter.
Transfer to a pitcher or fabric piping bag.
2. Spray machine with cooking oil. Fill bases of preheated donut rings with half of the batter.
Close lid and cook for 6 minutes or until donuts are golden and cooked. Use a non-stick
spatula to transfer donuts to a wire rack. Repeat with remaining batter to make 10 donuts
in total.
3. Brush warm donuts with jam and sprinkle with toasted coconut. Alternatively, you can
split donuts and spread with jam and coconut.
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