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DONUTS
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500ml flour
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80g castor sugar
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10ml baking powder
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2ml Bicarbonate of Soda
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Pinch of Salt
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Zest of 1 lemon
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300ml MilkOR coconut milk OR almond milk
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1 Egg(optional to use- leave out for vegan option and replace with one mashed banana)
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125ml Sunflower Oil
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120g blueberries
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ROASTED BLUEBERRY TOPPING
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120g blueberries
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15ml castor sugar
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200g icing sugar
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±45ml MilkOR coconut milk OR almond milk
(Makes 18)
METHOD:
- Preheat the oven to 180°C and grease two donut pans very well.
- Sieve together the flour, castor sugar, baking powder, bicarbonate of soda and the salt. Mix in the lemon zest.
- In another bowl combine the milk, egg (if using) or mashed banana, and the oil.
- Add the liquid ingredients to the dry ingredients and mix gently to make the batter. Fold in the blueberries.
- Spoon the batter into a piping bag and pipe the batter into the donut pans.
- Bake for 10-12 minutes, or until a toothpick comes out clean. Cool.
- To make the topping, place the blueberries in a small oven dish, sprinkle with the castor sugar and bake in the oven for about 10 minutes – or until the berries burst. Cool, then transfer to a blender and blend until smooth.
- Add 2-3 tablespoons of the blueberry mixture to the icing sugar along with 1-2 tablespoons of the milk.
- Mix together until smooth. If your mixture is too thick, add a bit more milk or blueberry puree.
- Once the donuts are cooled, dip them into the glaze and allow the topping to set. Serve with more blueberries.