MAKES: 12–14 buns or 24–28 holes
Takes 30 minutes
Ingredients
For doughnut holes coating
For icing & decorating the mini iced buns
Method
- Add the flour, tapioca starch, xanthan gum, sugar, and baking powder to a large bowl and mix well.
Add the egg, milk, and melted butter, and mix everything together until smooth and combined (I use an electric hand whisk for this part). Allow to rest and hydrate for about 10 minutes before placing in a piping (pastry) bag – no need for a piping nozzle. - Using non-stick baking paper, cut out 5 cm squares for the doughnut holes or 10 x 5 cm rectangles for the iced buns. Snip off a 2 cm opening from the bottom of the piping bag. If making doughnut holes, pipe golf ball-sized balls onto each piece of the paper, and if making iced buns pipe a longer sausage shape.
- Heat or preheat the air fryer to 180°C.
Carefully place the piped dough in the air fryer, using the baking paper to lift them and lower in. Don’t put too many in at once so that the air can circulate well. Air fry for 6 minutes or until puffed and golden, then remove from the air fryer and discard the baking paper. Bake for around 15 minutes, or until golden. Serve warm from the oven. - For the doughnuts: dip straight into the melted butter until well coated, followed by the sugar, then serve with some jam to dip.
For the iced buns:
Allow the buns to cool for 15–20 minutes before decorating. In a small bowl mix together the icing sugar and vanilla extract and gradually add water, 1 tablespoon at a time, until you have a thick white glacé icing. Don’t add too much water or it will become transparent and run off the buns! Spoon over a layer on top of each bun and cover in sprinkles. Allow the icing to set for around 30 minutes.
This recipe was originally published in the article Crispy Business in Issue 48 – From the Heart. You can get this issue here to enjoy more mindful inspiration.
