COCONUT DONUTS - INGREDIENTS
1 egg at room temperature
1 egg yolk at room temperature
80g butter, unsalted at room temperature
100g coconut sugar
3/4 cup of coconut cream
1/2 tbsp coconut oil (melted)
3 cups of flour of your choice
1 tsp baking powder
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DONUT METHOD
| 1 | Preheat the oven to 180C |
| 2 | Cream the butter and sugar together in a stand mixer for 3 minutes or until pale and fluffy |
| 3 | Add the eggs and beat until combined |
| 4 | Add the coconut milk and oil and beat |
| 5 | Sift in the flour and baking powder over the bowl and mix very lightly to combine. (You must be careful not to overwork the dough or it will become tough and dense, you want the mixture to look like the consistency of a thick cake batter. If it seems a little dry, add a little more milk) |
| 6 | Pipe the mixture into your thoroughly greased Just Blends silicon donut mould and place it on a baking tray |
| 7 | Bake for 10-12 minutes or until puffed and lightly golden |
| 8 | Allow to cool for 1-2 minutes in the tray then place a baking rack over the top of the donut mould and flip over to turn out the donuts to cool completely |
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PINK PITAYA GLAZE - INGREDIENTS
60ml Greek yoghurt
185g icing sugar
1 tbsp cream cheese (optional)
2-3 tsp Just Blends pitaya powder
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| GLAZE METHOD |
| 1 | Whisk all the frosting ingredients together in a bowl until well combined |
| 2 | Once the donuts are cool, spread the frosting over to cover the top |
| 3 | Sprinkle with coconut shreds or sprinkles of choice |
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