Donuts! Donuts! Donuts!

July 27, 2017

Greetings fellow chefs, patissieres, bakers and foodies!

 

At the get go, I am implored to share the reason for my absence over the last few days... Simply put, recipe testing - ample time and effort spent trying to make the perfect donut! Believe me, it has been quite the journey, as my family and friends (innocent bystanders to this cause) will attest. 

 

Having unsuccessfully gone the route of using multiple recipes, donut cutters, and deep fryers (as unhealthy as that sounds), I decided to start from scratch. It began with the purchase of a donut tin (thanks,  "Yuppiechef", South Africa). I tinkered with the recipe, this time using a mix of almond flour as well normal flour to create a light and fluffly dough - as you could imagine... things were now going well on this new beginning. The next step was to pop them in the oven (a lot less unhealthy, I'd say)... and once out and slightly cool, there was not much left to do but glaze the top. I opted for a simple vanilla glaze with a touch of fresh lemon juice - to compliment the sweet taste of the actual donut (although feel free to experiment).

 

'Donut' waste another minute before giving this recipe a try, and when you do, please tag me in the pictures/ posts - I'd love to see it!

 

Recipe: Lemon and Coconut donut 

 

Ingredients:

  • 1 3/4 cups flour

  • 1/4 cup almond flour

  • 1/2 cup desiccated coconut 

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs

  • 1 cup xylitol

  • 1 cup buttermilk

  • 1/3 cup butter-melted

  • 1 1/2 tsp vanilla extract

  • 2 tsp lemon zest

 

Glaze:

  • 4 sifted cups icing sugar

  • 2 tbsp lemon juice

  • 5-6 tbsp warm water

  • 1 drop pink food colouring

  • 1 tbsp maple syrup

  • 1/4 tsp vanilla extract

 

 

Method: Donuts

  • Preheat oven to 190 degrees C.

  • Whisk together the flour, almond flour, baking soda, baking powder, salt, desiccated coconut and xylitol, and set aside. 

  • Then whisk together the eggs, vanilla extract, lemon zest and buttermilk. 

  • Slowly add the melted butter to this mixture. 

  • In a mixer, use the whisk attachment to add the wet ingredients to the dry, until well combined. 

  • Pipe the mixture into the donut moulds till 3/4 way full. 

  • Bake for about 10-11 minutes. You will the see the edges becoming slightly brown and that's when it's ready to be taken out and left to cool. 

 

Method: Glaze

  • Combine the sifted icing sugar, lemon juice and water using a whisk to remove the lumps. 

  • If you need more glaze, add more icing sugar, and add one tablespoon of warm water at a time to reach your desired consistency. 

  • The add the food colouring and vanilla extract. 

  • Pour over the donuts once they have cooled and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload