So the doughnuts turned into doughballs. They were still edible, and oh so scrumptious.
You already know that I'm not Weight Watchers baking recipes biggest fan; because I'm really going to choose a flat 1 layer sponge over a 4 layer moist as anything delight. I digress.
When I saw the recipe for baked jam doughnuts at only 4 PP, I just knew I had to try them.
So here they are....
Baked jam doughnuts aka garlic and herb doughballs.
Heavily adapted from a WW recipe.
3 PP per doughball.
Makes - 20
500g plain flour
10g caster sugar
2 sachets dried yeast
1 egg, beaten
125ml skimmed milk
150ml hot water
20g low fat butter, melted
1 clove of garlic, crushed
1/2tbsp dried oregano
Sift the flour and salt together in a large bowl. Stir in the sugar and yeast. Make a well in the middle and add the beaten egg.
Mix together the milk and water to give a warm liquid, then pour into the well. Mix to a soft dough.
Turn out onto a lightly floured surface and knead the dough until smooth and elastic - about 6-8 minutes. Divide into 20 equal pieces and shape into rounds.
Spray a baking sheet with cooking spray. Arrange the dough balls on them, well-spaced apart to allow for rising. Cover with cling flim until almost doubled in size. This will take about 40 minutes.
Preheat the oven to Gas Mark 7.
Melt the butter. Mix in the garlic and oregano. Brush over the doughballs just before baking.
Bake for 12-15 minutes until risen and golden. Cool.
Have you ever had an baking disasters?