Pretty in pink baked donuts
Prep
10 min
Cook
12 min
Serves
12
Skill
Vegetarian
Prep
10 min
Cook
12 min
Serves
12
Skill
Try these yummy baked donuts at your next get foodie get together with the girls.
Ingredients
- 1/2 cup So Good™ Unsweetened Cashew Milk
- 1/2 cup brown sugar, lightly packed
- 1/4 cup olive oil
- 2 eggs
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 1/2 cups plain wholemeal flour
- 1 1/2 tsp baking powder
- 1/2 cup brown sugar
- 1/4 cup So Good™ Unsweetened Cashew Milk
- 1 tsp margarine or dairy-free spread
- 1/4 tsp cinnamon
- 4 drops pink food colouring
Nutrition per serving
718 kJ
energy kj
3 g
protein
1 g
saturated fat
2 g
dietary fibre
24 g
carbohydrate
13 g
sugars
186 mg
sodium
Method
- Preheat oven to 180°C (350°F). Spray a 12-hole doughnut tin with a bit of cooking oil.
- In a mixing bowl combine cashew milk, sugar, oil, egg, vanilla, spices and salt. Whisk until smooth. Add flour and baking powder, then whisk again to just incorporate.
- Transfer batter into a large measuring jug with a spout (or a piping bag). Carefully divided into prepared doughnut tin holes.
- Bake for 8 minutes until a toothpick comes out clean. Cool in tin for 1 minute, then loosen edges and turn out onto a rack to cool completely.
- To make the pink glaze sauce, gently heat sugar and milk in a small pan. Simmer for 3–5 minutes, stirring regularly, until mixture begins to thicken and darken in colour. Remove pan from heat and stir through margarine, cinnamon and food colouring . Drizzle doughnuts with the glaze, or carefully dip tops then transfer to a rack to set.
- 1/2 cup So Good™ Unsweetened Cashew Milk
- 1/2 cup brown sugar, lightly packed
- 1/4 cup olive oil
- 2 eggs
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1 1/2 cups plain wholemeal flour
- 1 1/2 tsp baking powder
- 1/2 cup brown sugar
- 1/4 cup So Good™ Unsweetened Cashew Milk
- 1 tsp margarine or dairy-free spread
- 1/4 tsp cinnamon
- 4 drops pink food colouring
Nutrition per serving
718 kJ
energy kj
3 g
protein
1 g
saturated fat
2 g
dietary fibre
24 g
carbohydrate
13 g
sugars
186 mg
sodium
- Preheat oven to 180°C (350°F). Spray a 12-hole doughnut tin with a bit of cooking oil.
- In a mixing bowl combine cashew milk, sugar, oil, egg, vanilla, spices and salt. Whisk until smooth. Add flour and baking powder, then whisk again to just incorporate.
- Transfer batter into a large measuring jug with a spout (or a piping bag). Carefully divided into prepared doughnut tin holes.
- Bake for 8 minutes until a toothpick comes out clean. Cool in tin for 1 minute, then loosen edges and turn out onto a rack to cool completely.
- To make the pink glaze sauce, gently heat sugar and milk in a small pan. Simmer for 3–5 minutes, stirring regularly, until mixture begins to thicken and darken in colour. Remove pan from heat and stir through margarine, cinnamon and food colouring . Drizzle doughnuts with the glaze, or carefully dip tops then transfer to a rack to set.